Mexican Chicken and Rice with Queso Recipe

I absolutely love this Mexican Chicken and Rice with Queso Recipe because it s comfort food with a bold, cheesy twist that feels like a warm hug on a plate. It s one of those meals you crave when you want something satisfying, a little indulgent, but still quick and straightforward to pull together after a busy day. Plus, the melty queso adds a creamy richness that turns basic chicken and rice into something really special.

When I first tried this recipe, I was amazed at how the flavors melded so beautifully, with the golden saffron rice soaking up all that cheesy goodness. You ll find that this dish works brilliantly as a family dinner or when you want to impress guests without spending hours in the kitchen. The best part? It s hands-off for the most part, so you can relax while it simmers away and then enjoy a delicious meal everyone goes crazy for.

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Ingredients You’ll Need

The magic of this Mexican Chicken and Rice with Queso Recipe lies in its balanced ingredients-the zesty, seasoned chicken pairs beautifully with the vibrant saffron rice and that creamy queso finishes the dish off like a dream. Here are the essentials you ll want in your kitchen.

• Olive oil: For sautéing the chicken and adding a subtle richness without overpowering flavors.
• Boneless skinless chicken breast: Cut into bite-sized pieces for quick cooking and perfect bite-sized tenderness.
• Goya Adobo Seasoning: Gives the chicken its signature savory, slightly garlicky flavor-don t skip it!
• Vigo Saffron Yellow Rice: The star of the show, this adds vibrant color and subtle, aromatic flavor; if you can t find saffron rice, a good quality yellow rice or even plain long-grain rice works.
• Knorr Tomato Bouillon cube (optional): Adds a gentle depth and a touch of acidity to brighten the dish-skip if you prefer less sodium.
• Water: The cooking liquid to hydrate the rice and help all the flavors meld.
• White Queso Dip: This creamy, cheesy dip is key to that luxurious finish; you can find it in the refrigerated cheese section or make your own if you re feeling adventurous.
• Milk: Just a splash to thin the queso and mix it smoothly with the rice-any fat percentage works.
• Cooking spray: To lightly grease your pan and prevent sticking.

Variations

I love tinkering with this Mexican Chicken and Rice with Queso Recipe to suit whatever mood we re in or pantry items I have on hand. Feel free to make it your own based on tastes you love or dietary needs-it s a flexible base to play with!

• Swap the chicken for shrimp or ground turkey: I tried shrimp once and it turned out wonderfully light and fresh, perfect for a lighter dinner.
• Add chopped bell peppers or corn: Adding veggies gives the dish an extra pop of color and nutrition; my family actually prefers it with a rainbow of peppers mixed in.
• Use a spicy queso or add jalapeños: If you like more heat, mixing in spicy queso or fresh jalapeños elevates the flavor dramatically.
• Make it dairy-free: Substitute the queso with a creamy cashew sauce or dairy-free cheese, and use non-dairy milk to keep the creaminess without lactose.

How to Make Mexican Chicken and Rice with Queso Recipe

Step 1: Season and Sear the Chicken

First things first: if your chicken feels a little wet, I always pat it dry with a paper towel-it helps the seasoning stick better and gives a nicer sear. Then sprinkle the Goya Adobo Seasoning all over and rub it in so every bite will burst with flavor. Heat olive oil in a large Dutch oven or deep non-stick skillet over medium heat. Once hot, add the chicken pieces and cook them undisturbed for about 3 minutes on one side to build a beautiful golden crust, then flip and cook for a few more minutes until fully cooked and lightly browned. This step locks in juices and gives great texture.

Step 2: Add Rice, Bouillon, and Water

Once your chicken is ready, toss in the saffron yellow rice right into the pot. Crumble the tomato bouillon cube over everything if you re using it-it adds a surprising burst of flavor and color. Pour in the water, give it a good stir to combine all ingredients, and crank the heat until it reaches a boil. That one-minute boil helps the rice start absorbing flavors before the slow simmer.

Step 3: Simmer and Cook the Rice

Lower the heat to a gentle simmer and cover your pot with a tight-fitting lid-this is where the magic happens! Let it cook undisturbed for at least 20 minutes. I always check around 20 minutes because depending on your stove and pot, the rice may cook a little faster or slower. You want tender rice and all the liquid absorbed; if it needs a couple more minutes, just give it the time it needs. Avoid peeking too often or lifting the lid early, or steam escapes and can affect cooking.

Step 4: Stir in Queso and Milk

When the rice is perfectly cooked, stir in the creamy white queso dip and a bit of milk. The queso melts right into the warm rice, creating a creamy, cheesy texture that makes each bite so comforting. Use a fork to fluff everything gently-you want to mix it while keeping the rice light and fluffy. Serve it warm immediately and watch everyone dive in!

How to Serve Mexican Chicken and Rice with Queso Recipe

Garnishes

I love topping this dish with fresh cilantro and a squeeze of lime right before serving-it adds brightness and cuts through the richness of the queso beautifully. Sometimes I crumble some tortilla chips on top for extra crunch or add a dollop of sour cream and some sliced green onions to make it feel festive and fresh.

Side Dishes

This pairs amazingly well with a simple side salad dressed in lime vinaigrette or charred street-style corn with a sprinkle of chili powder and cotija cheese. If you want to keep it super easy, I usually serve it alongside some warm, soft flour tortillas so everyone can scoop the cheesy rice right up.

Creative Ways to Present

For a fun twist at parties, I ve served this Mexican Chicken and Rice with Queso Recipe layered in mini casserole dishes or even inside hollowed-out bell peppers for an eye-catching presentation. You can also use it as a filling for burritos or stuffed into crispy taco shells for a quick weeknight treat that s a bit different.

Make Ahead and Storage

Storing Leftovers

Once cooled, I like to transfer any leftovers to an airtight container and store it in the refrigerator. It keeps well for up to 3 days, making it perfect for those what s for lunch? moments. Just be sure to cool it quickly to avoid sogginess.

Freezing

I ve frozen this dish a couple of times with great results-wrap it tightly or use freezer-safe containers to avoid freezer burn. When ready, thaw overnight in the fridge and stir gently before reheating. The texture stays quite good thanks to the creamy queso, although fresh is always best!

Reheating

To reheat, I prefer warming it on the stovetop over low heat with a splash of water or milk to loosen the rice and keep that cheesy creaminess. Microwaving works too-just cover loosely and heat in short bursts, stirring in between to prevent hot spots or drying out.

FAQs

Final Thoughts

Honestly, this Mexican Chicken and Rice with Queso Recipe has become one of my go-to comfort meals because it s both simple and packed with flavor. I love being able to throw it together quickly and know that it ll satisfy everyone at the table. If you re looking for a recipe that feels special but doesn t require hours or fancy ingredients, I can t recommend this enough. Give it a try-you ll be glad you did!

Mexican Chicken and Rice with Queso Recipe

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• Author: Lisa
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

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Description

A flavorful and easy-to-make Mexican Chicken and Rice dish featuring tender seasoned chicken breast cooked with saffron yellow rice and topped with creamy white queso dip. Perfect for a comforting weeknight meal packed with vibrant flavors and cheesy goodness.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Rice

• 2 tsp olive oil
• 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
• 1 tsp Goya Adobo Seasoning
• 1 (10 oz) package Vigo Saffron Yellow Rice (Arroz Amarillo)
• 1 cube Knorr Tomato Bouillon (optional)
• 2 1/2 cups water

Queso Sauce

• 3 oz White Queso Dip (see notes)
• 2 tbsp milk (skim, 1%, 2%, or whole)
• Cooking spray (for skillet)

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Instructions

1. Prepare the Chicken: If the chicken pieces seem wet, pat them dry thoroughly with a paper towel. Sprinkle 1 tsp of Goya Adobo Seasoning evenly over the chicken and rub it in to coat well.
2. Cook the Chicken: Heat 2 tsp of olive oil in a large Dutch oven or a non-stick deep skillet with a tight-fitting lid over medium heat. Add the seasoned diced chicken and cook without stirring for about 3 minutes to brown one side. Then turn the pieces and continue cooking until the chicken is fully cooked and nicely browned on all sides.
3. Add Rice and Simmer: Once the chicken is cooked, add the 10 oz package of Vigo Saffron Yellow Rice, crumble in 1 cube of Knorr Tomato Bouillon if using, and pour in 2½ cups of water. Stir well and bring the mixture to a boil, cooking for about one minute.
4. Cook Covered: Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Check the rice after 20 minutes to ensure it is tender and cooked through. Continue cooking if necessary.
5. Finish with Queso: When the rice is cooked, add 3 oz of white queso dip along with 2 tablespoons of milk. Fluff the mixture gently with a fork to combine the cheese sauce evenly throughout the rice and chicken. Serve warm and enjoy!

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Notes

• Use any type of milk you prefer for the queso—skim, 1%, 2%, or whole—all work well.
• The Knorr Tomato Bouillon cube is optional but adds an extra depth of flavor.
• If you cannot find the 10 oz package of Vigo Saffron Yellow Rice, weigh out 10 ounces from a larger package and save the remainder for later.
• White Queso Dip can be store-bought or homemade; using a good quality queso will enhance the creaminess of the dish.

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Nutrition

• Serving Size: 1 serving (about 1 cup)
• Calories: 350 kcal
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 75 mg