If you re craving a comforting dish that comes together quickly yet bursts with flavor, this Mexican Chicken and Rice with Queso Recipe is exactly what you need. I love that it balances tender, seasoned chicken with vibrant saffron rice and a creamy queso finish-it s like a cozy hug in a bowl. Perfect for weeknights when you want something satisfying without fussing for hours.
One thing you ll notice when you make this Mexican Chicken and Rice with Queso Recipe is how the queso dip melts right into the rice, creating this luscious, cheesy texture that everyone at my table goes crazy for. It s such a handy recipe because it uses readily available ingredients and requires just one pot, which means less mess-and who doesn t love that? I can t wait for you to try it and see how quickly this becomes a staple in your recipe rotation.
Why You’ll Love This Recipe
- One-Pot Wonder: This recipe combines everything into a single skillet or Dutch oven, saving you time and cleanup.
- Rich, Creamy Flavor: The addition of queso dip melts into the saffron rice, giving it a unique cheesy goodness you won t find in typical chicken and rice dishes.
- Easy to Customize: Whether you want it spicy, extra cheesy, or with a veggie boost, this recipe adapts easily to your tastes.
- Family Favorite: My family always asks for seconds, proving it s a crowd-pleaser with both kids and adults alike.
Ingredients You’ll Need
Gathering the right ingredients makes or breaks this Mexican Chicken and Rice with Queso Recipe. I find that using a good quality saffron yellow rice and a creamy white queso dip really elevates the final dish. Plus, the Goya Adobo seasoning is a game-changer for a quick flavor boost that feels authentically Mexican.
- Olive oil: Helps brown the chicken beautifully without sticking.
- Boneless skinless chicken breast: Cut into bite-sized pieces so every forkful has tender chicken.
- Goya Adobo Seasoning: Adds a savory punch-don t skip this for that signature flavor.
- Vigo Saffron Yellow Rice (Arroz Amarillo): This saffron-infused rice is key for that subtle earthy color and taste.
- Knorr Tomato Bouillon cube (optional): If you want an extra depth of flavor, this little cube helps boost the tomato undertones.
- Water: Steams the rice to fluffy perfection.
- White Queso Dip: My secret to creamy, cheesy rice-look for a smooth, meltable queso.
- Milk (any fat content): Helps loosen the queso and make everything creamy and rich.
- Cooking spray: Keeps your pan non-stick friendly without extra oil.
Variations
I love playing around with this Mexican Chicken and Rice with Queso Recipe depending on what I have on hand or the mood I’m in. You can easily tweak it to make it your own by adding veggies, swapping out cheeses, or even making it spicier.
- Spicy Kick: I add diced jalapeños or a sprinkle of chili powder for some heat-my family loves that little fire.
- Veggie Boost: Throw in some cooked corn, black beans, or chopped bell peppers to add color and nutrition.
- Dairy-Free: I ve swapped the queso for a dairy-free cheese sauce and it still worked well-perfect for friends avoiding dairy.
- Rice Alternatives: Sometimes I use brown rice or cauliflower rice to lighten things up; just adjust the cooking time accordingly.
How to Make Mexican Chicken and Rice with Queso Recipe
Step 1: Season and Brown the Chicken
Start by patting your chicken pieces dry if they feel wet-that helps them brown nicely instead of steaming. Sprinkle the Goya Adobo seasoning all over the chicken, rubbing it in for an even coating. Heat the olive oil in a large Dutch oven or a deep non-stick skillet over medium heat, then add the chicken. Cook the pieces without moving them too much for about 3 minutes on one side so they develop a golden crust, then flip and cook until fully browned and nearly cooked through. This initial browning adds tons of flavor and locks in the juices.
Step 2: Add the Rice and Simmer
Once your chicken is browned, stir in the package of Vigo Saffron Yellow Rice along with the crushed Knorr Tomato Bouillon cube if you’re using it. Pour in the water and stir everything well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover tightly. Let the rice cook undisturbed for 20 to 25 minutes. It’s tempting to peek early, but patience pays off as the rice needs that steam time to become perfectly tender.
Step 3: Stir in Queso and Milk
When the rice is cooked and all the liquid absorbed, turn off the heat and add the white queso dip and milk. Use a fork to fluff the rice and gently mix everything together so the queso melts evenly, coating the rice and chicken in a creamy, cheesy blanket. I love how this step transforms the dish from simple rice and chicken into something indulgently rich. Serve it right away while it s warm and melty.
Pro Tips for Making Mexican Chicken and Rice with Queso Recipe
- Dry the Chicken: Patting your chicken dry before seasoning helps it brown better and keeps the texture perfect.
- Don t Rush the Simmer: Keeping the lid on during cooking lets steam work its magic, ensuring fluffy, tender rice every time.
- Use Fresh Queso Dip: Fresh or refrigerated queso melts better and gives that smooth, creamy finish that makes this dish special.
- Avoid Over-Stirring: When cooking the rice, avoid lifting the lid or stirring too often to keep that perfect texture.
How to Serve Mexican Chicken and Rice with Queso Recipe
Garnishes
I usually finish this dish with a sprinkle of fresh cilantro and a little squeeze of lime juice for brightness-the fresh herbs really cut through the richness of the queso. Sometimes I add diced avocado or sliced green onions for extra texture and freshness. These simple garnishes really elevate the meal and make it feel more vibrant.
Side Dishes
My go-to sides for this Mexican Chicken and Rice with Queso Recipe are simple and complementary. Crisp taco-style corn chips are great for scooping, or a fresh side salad with citrus dressing lightens things up wonderfully. I ve also paired it with roasted vegetables or a classic black bean salad to round out the meal.
Creative Ways to Present
For a special occasion, I like to serve this in individual mini cast iron skillets or colorful ceramic bowls-that way everyone gets their own cheesy, sizzling portion. Adding a dollop of sour cream or guacamole on top alongside some pickled jalapeños makes it feel festive and extra inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and keep them in the fridge for up to four days. The rice tends to soak up the queso sauce as it sits, so before reheating, I ll add a splash of milk or water to loosen it back up.
Freezing
I’ve frozen this dish successfully, although I recommend freezing before adding the queso if possible. When thawing, reheat gently and add fresh queso or cheese to keep that creamy texture intact.
Reheating
Reheating in a skillet over low heat with a bit of milk works best to avoid drying out the rice and chicken. Microwave works in a pinch, but stir halfway through and add moisture so the queso doesn’t clump up.
FAQs
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Can I use other types of cheese instead of white queso in this recipe?
Absolutely! While white queso gives this dish its signature creaminess, you can substitute with shredded Monterey Jack, cheddar, or even a smooth cream cheese. Just make sure to melt the cheese slowly to maintain that luscious texture.
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Is this Mexican Chicken and Rice with Queso Recipe spicy?
The base recipe is mild and perfect for all palates, especially kids. If you love heat, you can easily add diced jalapeños, hot sauce, or extra chili powder to bring in some spice.
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Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work great and add a bit more richness and moisture. Just adjust the cooking time slightly to ensure they’re cooked through and tender.
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What if I don t have saffron yellow rice?
You can substitute with plain long-grain white rice and add a pinch of turmeric or a few saffron threads if you have them, to mimic the color and subtle flavor. The dish will still be delicious!
Final Thoughts
I absolutely love how this Mexican Chicken and Rice with Queso Recipe turns out every single time-it s that perfect blend of comforting, cheesy, and just a little bit fancy. When I first tried it, I was shocked by how easy it was to get such a flavorful one-pot meal with minimal effort. If you re looking for something that feels homemade but quick enough for busy nights, this recipe is a winner. Give it a try-I promise you ll find yourself making it again and again.
Print
Mexican Chicken and Rice with Queso Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Chicken and Rice with Queso is a comforting, flavorful one-pot meal featuring tender chicken breast cooked with vibrant saffron yellow rice and enriched with creamy white queso dip. Perfect for a quick, hearty dinner, this dish combines traditional Mexican-inspired ingredients and spices for a satisfying and easy-to-make meal.
Ingredients
Chicken
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 tsp Goya Adobo Seasoning
Rice and Broth
- 1 (10 oz) pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2 1/2 cups water
Queso Mixture
- 3 oz White Queso Dip
- 2 tbsp milk (skim, 1%, 2%, or whole milk—all work)
Additional
- Cooking spray
Instructions
- Prepare the chicken: If the chicken pieces seem wet, pat them dry thoroughly with a paper towel. Sprinkle the adobo seasoning evenly over the chicken and rub it in so each piece is well coated.
- Cook the chicken: Heat the olive oil in a large Dutch oven or a non-stick deep skillet with a tight-fitting lid over medium heat. Add the diced chicken breast pieces and cook undisturbed on one side for about 3 minutes until browned. Flip the chicken pieces and continue cooking for a few more minutes until fully cooked through and browned on all sides.
- Add rice and broth: Once the chicken is cooked, add the entire package of saffron yellow rice, the crushed tomato bouillon cube (if using), and 2½ cups of water. Stir everything together and bring the mixture to a boil for one minute.
- Simmer and cook rice: Reduce the heat to low to allow the mixture to simmer. Cover the pot with the lid and cook for at least 20 minutes. Check the rice after 20 minutes for doneness; it should be tender and fully cooked within 20 to 25 minutes.
- Finish with queso: After the rice is cooked, add in the white queso dip and the milk. Gently fluff and mix everything together with a fork until the queso is melted and evenly distributed. Serve warm immediately for the best flavor.
Notes
- If you cannot find the 10 oz package of saffron yellow rice, weigh out 10 ounces from a larger package and save the rest for another use.
- The Knorr tomato bouillon cube is optional but adds extra depth and tomato flavor to the dish.
- You can use any milk type from skim to whole based on preference; it won’t affect the final dish much.
- Cooking in a large Dutch oven or deep skillet with a tight lid ensures even cooking and helps the rice steam properly.
- Make sure to pat the chicken dry before seasoning to get proper browning.
Nutrition
- Serving Size: 1 plate (approx. 1/5 of recipe)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 70 mg
