Mexican 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
Units
Scale
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.
