If you’re looking for a comforting, crowd-pleasing dish that’s packed with flavor and comes together in one pot, this Mexican Chicken and Rice with Queso Recipe is going to be your new go-to. I absolutely love how the tender chicken and vibrant saffron yellow rice soak up those rich, cheesy queso vibes — it’s like a warm hug for your taste buds. Plus, it’s super easy to whip up on busy weeknights or when you want something satisfying but not complicated.
When I first tried this recipe, I was amazed at how the queso mixture just melts perfectly into the rice, creating a luscious, creamy finish that makes every bite feel so indulgent. You’ll find that this recipe not only tastes great fresh off the stove but also reheats wonderfully, making it perfect for meal prep or leftovers. Trust me, once you try this Mexican Chicken and Rice with Queso Recipe, it’s going to earn a permanent spot on your dinner rotation.
Why You’ll Love This Recipe
- One-Pot Wonder: You cook everything in a single pot, saving time and cutting down on cleanup.
- Flavorful and Comforting: The blend of saffron rice, seasoned chicken, and creamy queso delivers a rich taste that everyone raves about.
- Easy to Customize: You can tweak the spice and queso levels to suit your preferences or dietary needs without fuss.
- Reheats Beautifully: Perfect for leftovers, making it a practical recipe for busy lifestyles.
Ingredients You’ll Need
The ingredients in this Mexican Chicken and Rice with Queso Recipe come together harmoniously to create a dish that’s both flavorful and easy to prepare. Each component plays an essential role — from the tender chicken to the vibrant yellow rice and that creamy queso finish.
- Olive oil: Helps brown the chicken nicely and adds a subtle fruity flavor.
- Boneless skinless chicken breast: Using bite-sized pieces ensures quick, even cooking and easy eating.
- Goya Adobo Seasoning: This blend adds a savory, slightly tangy punch that complements the chicken perfectly.
- Vigo Saffron Yellow Rice (Arroz Amarillo): The saffron and spices in this pre-packaged rice and broth mix give it that authentic Mexican flair.
- Knorr Tomato Bouillon cube (optional): Adds extra depth and a touch of tomato richness — I like to use it, but it’s not a must.
- Water: Needed to cook the rice just right.
- White Queso Dip: Melts into the rice, creating a creamy, cheesy texture that’s irresistible.
- Milk: Helps loosen the queso and makes everything silky-smooth; any milk works.
- Cooking spray: For prepping your pan without sticking, making cleanup easier.
Variations
One of the things I love about this Mexican Chicken and Rice with Queso Recipe is how flexible it is — I often switch things up to suit what I have on hand or change the vibe a bit. Don’t be afraid to get creative with it, you’ll be surprised how versatile it can be.
- Add Some Heat: I like to toss in diced jalapeños or a pinch of cayenne pepper when cooking the chicken for a spicy kick that wakes up the whole dish.
- Make it Veggie-Friendly: Swap out chicken for your favorite plant-based protein and add sautéed peppers and onions for a hearty vegetarian version.
- Cheese Swap: If you’re not a fan of white queso dip, try melting shredded cheddar or Monterey Jack cheese with a splash of cream for a gooey finish.
- Rice Options: Sometimes I use brown rice instead, just remember to increase the cooking time and liquid slightly for perfect doneness.
How to Make Mexican Chicken and Rice with Queso Recipe
Step 1: Prep and Season the Chicken
First things first — pat your chicken pieces dry with paper towels. This little trick is key because a dry surface means better browning and more flavor. Once they’re dry, sprinkle the Goya Adobo seasoning evenly and rub it in so every piece is well-coated. This seasoning adds a subtle garlic and citrus punch that works wonders in the dish.
Step 2: Brown the Chicken
Heat the olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. Add your seasoned chicken in a single layer and resist the urge to stir at first. Let the chicken cook undisturbed for about 3 minutes — this patience lets it get a beautiful golden crust. Then flip to brown the other sides and continue cooking until fully cooked through, about 5 to 7 minutes total. Browning the chicken like this adds amazing texture and flavor, so don’t rush it!
Step 3: Add Rice, Broth, and Simmer
Once your chicken is nicely cooked, it’s time to add the magic. Pour in the whole package of Vigo Saffron Yellow Rice, then crumble the Knorr Tomato Bouillon cube over the top if you’re using it. Add 2½ cups of water and stir everything together to combine. Bring the pot up to a gentle boil for about a minute. Then, reduce your heat to low, cover with a tight-fitting lid, and let it simmer for 20 to 25 minutes. Check after 20 minutes to see if the rice is tender and the liquid has been absorbed — it should be perfect right around then.
Step 4: Finish with the Queso
Now, here’s the best part! Once the rice is cooked and fluffy, stir in the white queso dip and milk. Gently fluff everything together with a fork until the queso fully melts and blankets the rice and chicken in creamy goodness. Serve immediately, while warm and silky, for the most irresistible experience.
Pro Tips for Making Mexican Chicken and Rice with Queso Recipe
- Pat Dry Chicken: Drying your chicken beforehand ensures it browns beautifully instead of steaming in the pan.
- Low and Slow for Rice: Keep your heat low when simmering so rice cooks evenly without sticking or burning at the bottom.
- Use a Tight Lid: A pot with a tight-fitting lid traps steam, ensuring the rice cooks perfectly fluffy every time.
- Queso Consistency: Add milk gradually to get your queso mix just right — creamy but not runny.
How to Serve Mexican Chicken and Rice with Queso Recipe
Garnishes
I love adding a handful of fresh chopped cilantro over the top — it adds a fresh, citrusy brightness that cuts through the richness beautifully. A squeeze of lime juice right before serving brings everything alive and balances the dish. Sometimes, I also sprinkle some sliced green onions or diced tomatoes for a little pop of color and texture.
Side Dishes
To round out this Mexican Chicken and Rice with Queso Recipe, I like pairing it with a simple side salad tossed with a tangy lime vinaigrette or some warm, soft corn tortillas to scoop up every last bite. For something heartier, black beans or roasted veggies like zucchini and bell peppers work really well.
Creative Ways to Present
For special occasions, I’ve served this dish in rustic individual cast iron skillets right at the table — it keeps everything warm and looks super inviting. Another fun trick is to layer the chicken and rice in a glass baking dish, top with extra melted cheese, and broil for a few minutes to get a golden crust on top. Your guests will love that little extra touch!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into an airtight container and store them in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day — just make sure to cool the dish completely before refrigerating to keep it fresh.
Freezing
This Mexican Chicken and Rice with Queso Recipe freezes quite well, which is great for busy weeks. Freeze in portions inside airtight containers or heavy-duty freezer bags, and it will keep for about 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm leftovers in a skillet over low heat, adding a splash of milk or water to bring back that creamy queso texture without drying it out. Microwaving works too—just cover the dish and heat in short bursts, stirring in between so it heats evenly.
FAQs
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Can I use chicken thighs instead of chicken breast in this recipe?
Absolutely! Chicken thighs are a great substitute and will add extra juiciness and flavor. Just cut them into bite-sized pieces like the breasts and adjust the cooking time slightly to ensure they’re cooked through.
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What if I can’t find Vigo Saffron Yellow Rice?
No worries—you can measure out 10 ounces of a similar yellow rice if you find a bigger package, or you can use plain long-grain white rice with a pinch of turmeric or saffron threads to mimic the flavor and color.
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Is the Knorr Tomato Bouillon cube necessary?
It’s optional but highly recommended for extra depth. If you’d rather skip it, just season with a bit more adobo or your favorite seasoning blend, and the dish will still taste delicious.
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Can I make this recipe dairy-free?
Yes, you can substitute the white queso dip with a dairy-free cheese alternative or omit the queso altogether and add extra seasoning for flavor. Using plant-based milk instead of dairy milk will keep it dairy-free.
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How do I prevent the rice from burning on the bottom?
Use a heavy-bottomed pot with a tight lid and keep the heat low during simmering. Also, resist the temptation to lift the lid too often—it lets steam escape and can affect cooking consistency.
Final Thoughts
Honestly, this Mexican Chicken and Rice with Queso Recipe feels like a little celebration in a bowl every time I make it. It’s one of those dishes that’s comforting yet special enough to serve guests, and the creamy cheesy finish just seals the deal. If you’re craving a simple, tasty meal that cooks up quickly but delivers on flavor, give this recipe a try—I promise you won’t be disappointed. Once you do, it might just become your family’s favorite too!
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 Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Chicken and Rice with Queso recipe brings a flavorful and comforting one-pot meal to your table. Tender chicken breast pieces are seasoned and browned before cooking with saffron yellow rice and tomato broth. The dish is finished off with creamy white queso and milk for a rich, cheesy texture that perfectly complements the savory rice and succulent chicken. Ideal for a simple weeknight dinner that doesn’t sacrifice on taste.
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
