If you’re craving a comforting, flavorful meal that’s just as vibrant as it is delicious, you’ve got to try this Mexican Chicken and Rice with Queso Recipe. I absolutely love how the tender chicken mingles with the bright saffron rice, all brought together by a creamy queso finish. It’s the kind of dish that feels like a warm hug on a plate and works perfectly for a cozy weeknight dinner or a casual gathering with friends.
When I first tried this recipe, I was amazed at how simple it was to pull together such rich, bold flavors without a long list of ingredients or complicated steps. You’ll find that it cooks in one pot, which means less mess and more time to enjoy eating. Trust me, once you make this Mexican Chicken and Rice with Queso Recipe, it’ll quickly become one of your go-to meals for busy days when you want something hearty but fuss-free.
Why You’ll Love This Recipe
- One-pot convenience: Everything cooks together, saving you time and cleanup.
- Rich, comforting flavors: The blend of saffron rice and creamy queso makes every bite irresistible.
- Family-friendly: Even picky eaters in my house ask for seconds!
- Flexible ingredients: Easy to find staples make it simple to whip up anytime.
Ingredients You’ll Need
The magic of this Mexican Chicken and Rice with Queso Recipe lies in its simple yet complementary ingredients. Each element plays a role in layering flavor and texture, and most you can find in your everyday grocery store.
- Olive oil: Helps brown the chicken beautifully and adds subtle richness.
- Boneless skinless chicken breast: Cut into bite-size pieces for speedy cooking and easy eating.
- Goya Adobo Seasoning: A classic seasoning that gives the chicken that signature Mexican flavor.
- Vigo Saffron Yellow Rice (Arroz Amarillo): Brings vibrant color and delicate saffron aroma.
- Knorr Tomato Bouillon cube: Optional but adds a depth of savory tomato flavor I love.
- Water: To cook the rice perfectly; simple and essential.
- White Queso Dip: The creamy finish that makes this dish extra luscious.
- Milk: Just a splash to loosen the queso for smooth mixing—any kind works.
- Cooking spray: Keeps your pan nice and non-stick during cooking.
Variations
I love that this Mexican Chicken and Rice with Queso Recipe is super adaptable—feel free to switch things up based on what you have or prefer. I often tweak the recipe to suit dietary needs or just to keep it fresh and exciting.
- Spicier version: I sometimes add diced jalapeños or a sprinkle of chili powder for a nice kick—it wakes up the dish!
- Vegetarian twist: Replace chicken with hearty beans or sautéed veggies like bell peppers and corn for a meatless meal that’s still filling.
- Cheese variations: Try using pepper jack queso for a melty spicy alternative or mix in shredded cheddar for extra sharpness.
- Rice alternatives: If you can’t find saffron rice, plain yellow rice or even jasmine rice works well—the key is getting that lovely color and subtle flavor.
How to Make Mexican Chicken and Rice with Queso Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken pieces dry to help them brown beautifully. Sprinkle on the Goya Adobo seasoning and rub it in so every bite is flavorful. Heat olive oil in a large Dutch oven or deep skillet over medium heat, then add the chicken pieces without crowding the pan. Leave them undisturbed for about 3 minutes so they get a nice golden sear before flipping and cooking through. This step is key for flavor and texture, so don’t rush it!
Step 2: Add Rice and Broth, Bring to a Boil
Once the chicken is browned and cooked through, stir in the entire package of saffron yellow rice along with the crushed tomato bouillon cube if you’re using it. Pour in 2½ cups of water and give everything a good mix. Bring the mixture to a boil and let it bubble lightly for about a minute—this jumpstarts the rice cooking process.
Step 3: Simmer and Cook the Rice
Lower the heat to a gentle simmer and cover the pot with a tight-fitting lid. Let it cook undisturbed for around 20 minutes; the steam will cook the rice perfectly alongside the chicken. After 20 minutes, check to see if the rice is tender and the liquid absorbed. If not, pop the lid back on and give it a few more minutes. Patience here pays off for fluffy rice!
Step 4: Stir in the Creamy Queso
Now for the best part: stirring in the queso dip and milk. Gently fluff the rice and chicken with a fork as you mix in the creamy cheese, letting it melt into every bite. This step transforms the dish into something luxuriously creamy and irresistible. Serve it warm immediately for maximum flavor and comfort.
Pro Tips for Making Mexican Chicken and Rice with Queso Recipe
- Dry Your Chicken: Patting your chicken dry before seasoning really helps it brown instead of steam.
- Use a Tight Lid: Make sure your pot lid fits snugly to trap steam and cook the rice evenly.
- Don’t Stir While Simmering: Letting the rice cook undisturbed prevents it from becoming mushy.
- Check Rice Doneness Early: Start checking at the 20-minute mark to avoid overcooking and drying it out.
How to Serve Mexican Chicken and Rice with Queso Recipe
Garnishes
I love adding a sprinkle of freshly chopped cilantro and a squeeze of lime juice on top for a zesty, fresh bite that balances the richness of the queso. A few diced avocado slices also add creamy texture and color. You’ll find these little touches elevate the dish and make it feel special.
Side Dishes
My go-to sides with this Mexican Chicken and Rice with Queso Recipe are simple—like a crisp green salad dressed with lime vinaigrette or roasted vegetables such as zucchini or bell peppers. Beans, either refried or black, also make a hearty addition that pairs wonderfully with this meal.
Creative Ways to Present
For family gatherings or casual parties, I like to serve the dish in a big, colorful ceramic bowl with all the garnishes on the side for everyone to customize their plates. Another fun idea is scooping the chicken and rice mixture into small tortilla cups or stuffed bell peppers to turn it into bite-sized appetizers—always a hit!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the flavors actually deepen overnight. It keeps beautifully for up to 3-4 days, making it perfect for quick lunches or easy second dinners.
Freezing
If I’m prepping ahead, I freeze leftover portions in freezer-safe containers. When thawed, the texture stays surprisingly good thanks to the creamy queso binding everything together. Just keep in mind the rice might be a touch softer after freezing.
Reheating
To reheat, I gently warm leftovers in a skillet over low heat, adding a splash of milk or water to revive the creaminess and loosen the mixture. Microwaving also works well if you cover it to keep moisture in. Stir occasionally for even heating and you’ll have a comforting meal ready in minutes.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Mexican Chicken and Rice with Queso Recipe?
Absolutely! Chicken thighs will add even more juiciness and flavor. Just cut them into similar-sized pieces and adjust the cooking time slightly—ensure they cook through fully and brown nicely before proceeding with the rice.
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What if I can’t find the saffron yellow rice used in this recipe?
No worries—plain yellow rice or even white rice with a pinch of turmeric for color can work. It won’t have quite the same depth of flavor, but adding the tomato bouillon cube helps boost the savory notes.
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Is the queso dip necessary? Can I substitute it?
The queso dip adds creaminess that really ties the dish together, but if you can’t find it, you can substitute with cream cheese or shredded melting cheese like Monterey Jack stirred in with a bit more milk to achieve a similar texture.
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How do I prevent the rice from sticking to the pot?
Using a heavy-bottomed pot or Dutch oven with a tight-fitting lid helps immensely. Also, avoid stirring while the rice simmers to prevent breaking the grains. Make sure you have enough liquid and maintain a gentle simmer on low heat throughout cooking.
Final Thoughts
This Mexican Chicken and Rice with Queso Recipe has become a staple in my kitchen because it hits all the marks — quick, satisfying, and packed with comforting flavor. I love how easy it is to customize and how well it stretches for leftovers. Give it a try next time you want a fuss-free meal that’ll impress the whole family; I promise you’ll keep coming back to it just like we do!
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 Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Chicken and Rice with Queso recipe combines tender, seasoned chicken with vibrant saffron yellow rice, simmered to perfection and enriched with creamy white queso dip. Perfect for a comforting and flavorful weeknight dinner, this one-pot dish is both easy to prepare and packed with Mexican-inspired flavors.
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
