Mexican Queso Chicken and Rice is a creamy, cheesy one-pot wonder packed with bold Tex-Mex flavors. Juicy chicken bites simmer in a rich queso sauce with tender rice, tomatoes, and spices—all in under an hour. This family-friendly dish is perfect for weeknight dinners or a crowd-pleasing meal prep.
Why You’ll Love This Recipe
- One-pot meal—easy to prepare and clean up
- Rich queso sauce delivers indulgent flavor
- Great balance of protein, carbs, and spice
- Highly customizable with veggies and cheese choices
- Ready in about 30 minutes
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts, cut into bite-sized pieces
- Olive oil
- Garlic powder, onion powder, ground cumin
- Taco seasoning
- Salt and pepper
- Chicken broth
- Nacho cheese sauce (jarred queso)
- Diced tomatoes with green chilies (e.g., Rotel)
- Long-grain white rice
- Optional: shredded cheese blend, cilantro, pico de gallo, avocado slices
directions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with spices and cook until browned and mostly cooked through.
- Add chicken broth, queso, and diced tomatoes. Stir to combine and bring to a simmer.
- Stir in the uncooked rice, cover, and reduce heat to low. Simmer for 20–25 minutes until rice is tender and most of the liquid is absorbed.
- If using, sprinkle shredded cheese on top and let it melt.
- Serve hot, garnished with cilantro, pico de gallo, or avocado if desired.
Servings and timing
- Servings: 6
- Prep time: 5 minutes
- Cook time: 25–30 minutes
- Total time: 30–35 minutes
Variations
- Swap chicken with ground beef or turkey
- Use brown rice (adjust cook time and liquid)
- Add veggies like corn, bell peppers, or black beans
- Use a different cheese like pepper jack or queso blanco
- For less spice, use mild Rotel or skip the green chilies
storage/reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days
- Reheating: Reheat gently on the stove or microwave with a splash of broth or queso
- Freezing: Not ideal due to potential cheese sauce separation; best enjoyed fresh
FAQs
1. Can I use brown rice instead of white?
Yes, but increase cooking time and add more liquid.
2. Is it freezer-friendly?
Not really—cheese sauces can separate after freezing and reheating.
3. What cheese works best?
Nacho cheese sauce for creaminess; top with cheddar, Monterey Jack, or Mexican blend for extra flavor.
4. How can I make it spicier?
Add hot Rotel, chopped jalapeños, or extra taco seasoning.
5. Can I use cooked chicken?
Yes, stir in cooked or rotisserie chicken near the end of cooking.
6. Can I bake this dish?
Yes, assemble in a baking dish and bake at 350°F for 30–40 minutes covered, then top with cheese and bake uncovered briefly.
7. What toppings go well?
Sour cream, diced tomatoes, avocado, cilantro, or crushed tortilla chips.
8. Can I make it vegetarian?
Omit the chicken and use vegetable broth, then add beans and veggies.
9. How do I keep the rice from sticking?
Use enough liquid, keep the heat low while covered, and avoid lifting the lid too early.
10. Can I double the recipe?
Yes—use a larger skillet and adjust cooking time as needed.
Conclusion
Mexican Queso Chicken and Rice is the perfect blend of creamy, cheesy comfort and zesty Tex-Mex flavor—all in one skillet. Quick to make and endlessly adaptable, it’s ideal for family dinners, potlucks, or easy leftovers. Serve it hot and enjoy a cozy meal that delivers on every level.
Print
Mexican Queso Chicken and Rice
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican‑American
- Diet: Low Fat
Description
A flavorful and creamy one‑pan meal featuring seasoned chicken, rice, and melty queso for a comforting Mexican‑inspired dinner.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
- 1 Tbsp olive oil
- 1 packet (1 oz/28 g) taco seasoning or 2 Tbsp homemade blend
- 1 cup (190 g) long‑grain white rice, rinsed
- 1 1/2 cups (360 ml) low‑sodium chicken broth
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack or Mexican blend cheese
- 1/2 cup (120 g) queso dip or Velveeta-style cheese sauce
- 1 can (15 oz/425 g) diced tomatoes & green chilies (e.g., Rotel), drained
- 1/4 cup (60 g) sour cream (optional garnish)
- 2 Tbsp chopped fresh cilantro (optional garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium‑high heat. Add chicken pieces, season with salt and pepper, and cook until browned and nearly cooked through, about 5–7 minutes.
- Sprinkle taco seasoning over chicken, stir to coat, and cook 1 minute to toast spices.
- Add rinsed rice to the skillet, stirring until rice is coated in oil and spices, about 1 minute.
- Pour in chicken broth and drained diced tomatoes & green chilies. Stir, then bring to a simmer. Reduce heat to low, cover, and cook 18–20 minutes, until rice is tender and liquid is absorbed.
- Remove skillet from heat. Stir in shredded cheddar and Monterey Jack. Dollop queso dip evenly over the top—cover and let rest 3–5 minutes to melt cheese.
- Stir gently to combine all layers until cheesy and creamy. Taste and adjust seasoning.
- Serve warm, topped with sour cream and a sprinkle of chopped cilantro, if desired.
Notes
- Customize it by adding black beans, corn, or diced bell peppers.
- Substitute brown rice and increase liquid by ¼ cup; cook 40–45 minutes.
- Use rotisserie chicken for a quicker version—add toward the end just to heat through.
- Store leftovers up to 4 days in the fridge; reheat on stove or microwave with a splash of broth.
- Freeze in meal‑prep portions (cheese layer omitted until reheating); thaw overnight and reheat covered in oven at 350 °F (175 °C) until bubbly.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg