Mexican Chicken and Rice with Queso Recipe

I absolutely love this Mexican Chicken and Rice with Queso Recipe because it’s the kind of comforting, flavorful meal that feels special without any fuss. It’s perfect for weeknight dinners when you need something quick but want to impress your family or guests. The creamy queso melting into the vibrant yellow saffron rice just makes the whole dish come alive, and the chicken gets beautifully seasoned and tender every time.

When I first tried this recipe, I was surprised by how easily the ingredients come together, creating layers of flavor that taste like you spent hours in the kitchen. You’ll find that it’s a one-pot wonder, which means less cleanup for you and more time enjoying your meal. Plus, it stores well, so it’s great for leftovers or meal prep.

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Ingredients You’ll Need

Each ingredient in this Mexican Chicken and Rice with Queso Recipe plays a specific role—creating balance between savory chicken, fragrant rice, and melty cheese. When shopping, look for fresh chicken and a good-quality queso dip to really bring it home.

• Olive oil: Helps brown the chicken nicely without sticking.
• Boneless skinless chicken breast: Easy to cut into bite-size pieces that cook evenly.
• Goya Adobo Seasoning: Adds classic Latin flavors and a nice punch of seasoning.
• Vigo Saffron Yellow Rice: Brings vibrant color and a slightly nutty flavor, essential for that authentic flair.
• Knorr Tomato Bouillon cube (optional): Boosts the savory depth and subtle tomato undertone.
• Water: Needed to cook the rice perfectly.
• White queso dip: Melts into the rice for that creamy texture you’ll love.
• Milk: Thins out the queso just enough to create a smooth sauce.
• Cooking spray: Prevents sticking if you need to prep your pan ahead.

Variations

I love how flexible this Mexican Chicken and Rice with Queso Recipe is. You can easily make it your own by swapping spices or cheese—or toss in extra veggies if you’re feeling creative. It’s a great starting point that you can personalize every time you cook it.

• Add Vegetables: I often toss in diced bell peppers or corn for extra color and sweetness—my family loves the added crunch!
• Spice it up: If you like heat, mix in some diced jalapeños or a pinch of cayenne when cooking the chicken.
• Cheese Swap: Try pepper jack instead of white queso for a little extra kick and meltiness.
• Make it dairy free: Use a vegan queso and almond milk for a dairy-free twist that still tastes amazing.

How to Make Mexican Chicken and Rice with Queso Recipe

Step 1: Season and Pat Dry Your Chicken

First things first: if your chicken pieces are a bit damp, I always pat them dry with paper towels. This makes sure they brown nicely instead of steaming. Then sprinkle the Goya Adobo seasoning evenly over the chicken and rub it in—this little step adds so much flavor throughout.

Step 2: Brown the Chicken

Heat olive oil in a large Dutch oven or deep non-stick skillet over medium heat. Add the chicken pieces in a single layer and don’t move them for about 3 minutes so they get a nice golden crust. Flip and cook for another few minutes until cooked through and browned on all sides. You’ll smell that amazing aroma filling the kitchen.

Step 3: Add Rice and Broth

Once the chicken is ready, stir in the entire package of saffron yellow rice, the crushed Knorr tomato bouillon cube if you’re using it, and 2 ½ cups of water. Give everything a good mix, then turn up the heat just enough to bring it to a boil for about a minute. This wakes up all those flavors before we let it simmer.

Step 4: Simmer Covered Until Rice Is Tender

Turn the heat down to low, cover with the lid, and let it simmer gently for 20 to 25 minutes. Try not to peek too much—steam is doing the work here, cooking that rice perfectly and infusing it with chicken flavor. After 20 minutes, check the rice; it should be tender but not mushy.

Step 5: Stir in Queso and Milk for Creamy Finish

The best part: add in the white queso dip and milk, then gently fluff and stir everything with a fork. The queso should melt smoothly, turning the rice into a creamy, cheesy delight. Serve it right away so you catch it at its melty, dreamy best.

How to Serve Mexican Chicken and Rice with Queso Recipe

Garnishes

I like to top this with a sprinkle of fresh chopped cilantro and a few slices of ripe avocado. The herb freshness and creamy avocado add a lovely contrast to the rich queso rice. If you want a little crunch, a handful of crushed tortilla chips scattered on top can be a fun addition.

Side Dishes

For sides, I usually go with a simple side salad dressed with lime and olive oil or some roasted veggies like zucchini or bell peppers. A few warm corn tortillas also pair beautifully if you want to scoop up every last bit.

Creative Ways to Present

Once I tried serving this Mexican Chicken and Rice with Queso Recipe in mini cast iron skillets for a dinner party—and everyone loved it. Individual portions look beautiful and keep the dish warm longer. For a casual meal, just serve it family-style straight from the pot; it feels cozy and welcoming.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last well for 3 to 4 days. The rice tends to soak up the queso sauce a bit more overnight, which some days I actually love because it tastes even richer.

Freezing

I’ve frozen this dish a couple of times with decent results. Just cool it completely before freezing in a freezer-safe container. When thawed, it reheats nicely in a skillet over low heat, adding a splash of milk to refresh the creamy sauce.

Reheating

The best way I’ve found to reheat this is gently on the stove over low-medium heat. Stir often and add a little milk or broth as needed to keep the rice from drying out. Microwaving works too, but just cover and add a splash of liquid for even warmth.

FAQs

Final Thoughts

This Mexican Chicken and Rice with Queso Recipe holds a special place in my kitchen because it’s my go-to comfort meal that never fails to please. It’s cozy, creamy, and packed with flavor, and I think you’ll enjoy how easy it is to make—and reheat! Give it a try on a busy weeknight or when you want something cozy and delicious with minimal effort. I’m confident this will become a favorite in your rotation too.

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