If you’re craving a comfort-filled dish that’s bursting with flavor and melts in your mouth, this Mexican Chicken and Rice with Queso Recipe is an absolute winner. It’s a vibrant plate of tender, seasoned chicken mingling perfectly with saffron-yellow rice and creamy queso that’s sure to become your next favorite weeknight meal.
Why You’ll Love This Recipe
- Simple and Quick: Ready in just about 30 minutes using just one pot for minimal cleanup.
- Burst of Flavor: Seasoned chicken combined with saffron rice and creamy queso makes every bite irresistible.
- Perfectly Balanced: Protein, carbs, and a little decadence all in one dish that satisfies every craving.
- Family-Friendly: Keeps everyone smiling at the dinner table, thanks to the cheesy goodness and familiar flavors.
Ingredients You’ll Need
These ingredients are straightforward staples that come together to build layers of flavor and texture in this Mexican Chicken and Rice with Queso Recipe. Each one is chosen for its role in making the dish bold, rich, and satisfying without any fuss.
- Olive oil: For a light, healthy fat that helps brown the chicken beautifully.
- Boneless skinless chicken breast: Cut into bite-sized pieces for quick and even cooking.
- Goya Adobo Seasoning: Adds that signature Latin spice mix that seasons the chicken perfectly.
- Vigo Saffron Yellow Rice: The star grain that brings gorgeous color and a delicate, aromatic flavor.
- Knorr Tomato Bouillon cube (optional): Intensifies the tomato and savory notes for a deeper flavor in the rice.
- Water: To cook the rice and meld all the flavors together.
- White Queso Dip: Creamy and slightly tangy cheese dip that gives the dish its luscious finish.
- Milk: Just a splash to loosen up the queso and help it coat the rice perfectly.
- Cooking spray: Keeps your pan ready to cook without extra oil buildup.
Variations
The beauty of this Mexican Chicken and Rice with Queso Recipe is how easily it can be adapted to suit your mood, pantry, or dietary needs. Feel free to get creative and make the dish truly yours with these fun twists!
- Add veggies: Toss in diced bell peppers, corn, or black beans for added color, fiber, and nutrients.
- Spice it up: Sprinkle in some chipotle chili powder, jalapeños, or hot sauce if you love a zesty kick.
- Dairy-free option: Swap the queso and milk for a creamy coconut-based cheese or vegan cheese alternative.
- Protein swap: Use shredded rotisserie chicken or even turkey to change up the flavor profile while keeping it easy.
How to Make Mexican Chicken and Rice with Queso Recipe
Step 1: Season and Brown the Chicken
First things first — if your chicken pieces feel a little moist, pat them dry with a paper towel to ensure a nice sear. Then sprinkle the Goya Adobo Seasoning all over, rubbing it in so every bite is packed full of flavor. Heat olive oil in a large skillet or Dutch oven over medium heat, then add your chicken in a single layer. Let it brown on one side for about 3 minutes before turning the pieces to cook through and develop a golden crust.
Step 2: Add Rice, Bouillon, and Water
Once the chicken is beautifully browned, stir in the package of saffron yellow rice along with the crushed tomato bouillon cube (if using). Pour in 2½ cups of water and give everything a good stir to combine. Bring the mixture to a lively boil, then reduce the heat to a gentle simmer. Cover the pan tightly with a lid and let everything cook undisturbed for 20 to 25 minutes, allowing the rice to absorb all the fragrant flavors.
Step 3: Stir in the Queso and Milk
When the rice is perfectly tender and the liquid has been absorbed, stir in your creamy white queso dip along with the milk of your choice. Use a fork to fluff and gently mix, ensuring every morsel of rice and chicken is coated in that silky, cheesy goodness. Serve hot and get ready to savor every bite of this comforting, cheesy delight!
Pro Tips for Making Mexican Chicken and Rice with Queso Recipe
- Dry the Chicken Thoroughly: Removing excess moisture helps the chicken brown better and develop more flavor.
- Don’t Peek Too Soon: Keep the lid on while the rice cooks to trap steam, ensuring perfectly fluffy grains every time.
- Use a Heavy-Bottomed Pan: This helps distribute heat evenly so the rice cooks without burning on the bottom.
- Mix the Queso Off Heat: Stirring the cheese dip in after removing the pan from heat prevents curdling and keeps the queso silky smooth.
How to Serve Mexican Chicken and Rice with Queso Recipe
Garnishes
Elevate your plate by adding vibrant garnishes like freshly chopped cilantro, a squeeze of lime juice, or sliced green onions. A dollop of sour cream or extra queso on top can add richness, while some diced avocado adds a fresh creaminess that complements the warm rice and chicken perfectly.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp Mexican street corn salad, crunchy tortilla chips, or a bright tomato and cucumber salad. For a heartier meal, serve with refried beans or a zesty black bean salad for extra fiber and texture contrast.
Creative Ways to Present
Try serving this Mexican Chicken and Rice with Queso Recipe in colorful bowls or hollowed-out bell peppers for a festive presentation. You can also layer it in a casserole dish, bake with extra cheese on top, and then broil for a bubbly golden crust that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld, making it a great lunch or dinner option for the next day that you can simply reheat and enjoy.
Freezing
If you want to save this dish for longer, portion it out into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or milk to bring back creaminess, stirring occasionally. You can also microwave leftovers but cover and heat in short bursts to avoid drying the chicken or rice.
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add extra juiciness and a slightly richer flavor. Just be sure to cut them into similar bite-sized pieces and adjust cooking time until they’re fully cooked through.
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What can I substitute for the queso dip if I can’t find it?
If white queso dip isn’t available, you can use cream cheese mixed with some shredded Monterey Jack or mozzarella cheese. Melt it gently into the rice with a splash of milk to achieve a similar creamy texture.
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Is it possible to make this recipe vegetarian?
Definitely! Simply omit the chicken and add hearty vegetables like mushrooms, zucchini, or a blend of beans to keep it filling and flavorful. Use vegetable broth instead of water and skip the meat seasonings.
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Can I use regular long-grain rice instead of Vigo saffron yellow rice?
You can, but it will alter the color and aroma slightly since the saffron rice has a unique flavor. If you use regular rice, consider adding a pinch of turmeric or a small amount of saffron strands to mimic the vibrant yellow hue and fragrant smell.
Final Thoughts
This Mexican Chicken and Rice with Queso Recipe truly hits all the right notes — simple, satisfying, and full of heartwarming flavor. Whether you’re cooking for family, friends, or yourself, it’s a dish that invites smiles and seconds. I can’t wait for you to make it yours and enjoy this cozy, cheesy meal that feels like a warm hug on a plate!
PrintMexican Chicken and Rice with Queso Recipe
A flavorful Mexican Chicken and Rice dish cooked on the stovetop, featuring tender seasoned chicken, vibrant saffron yellow rice, and creamy white queso melted together for a comforting, cheesy meal perfect for weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
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) package 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)
Other
- Cooking spray
Instructions
- Prepare the Chicken: If the chicken pieces seem wet, pat them dry with paper towels. Then, sprinkle the Goya Adobo Seasoning evenly over the chicken and rub it in to coat all the pieces thoroughly.
- Cook the Chicken: Heat olive oil in a large Dutch oven or a nonstick deep skillet with a tight-fitting lid over medium heat. Add the seasoned chicken pieces and cook them undisturbed on one side for about 3 minutes. Then turn the chicken pieces and continue cooking for a few more minutes until browned and cooked through.
- Add Rice and Broth: Once the chicken is cooked, add the package of saffron yellow rice, crumble in the tomato bouillon cube (if using), and pour in 2½ cups of water. Stir well to combine all ingredients and bring the mixture to a boil, cooking for about one minute to activate the flavors.
- Simmer: Reduce the heat to low to maintain a gentle simmer. Cover the pot with the lid and cook for at least 20 minutes before checking; the rice should be fully cooked within 20 to 25 minutes.
- Finish with Queso: When the rice is cooked and tender, add the white queso dip and milk to the pot. Fluff everything together gently with a fork until evenly mixed and creamy. Serve warm immediately.
Notes
- The tomato bouillon cube is optional but adds a nice depth of flavor to the dish.
- If using a larger package of the saffron yellow rice, weigh out 10 ounces to use for this recipe and save the remainder for later.
- You can use any type of milk (skim, 1%, 2%, or whole) depending on your preference or dietary needs.
- Cooking spray can be used to lightly grease the pan if desired, although the olive oil provides ample fat for cooking.
