Mexican Chicken and Rice with Queso Recipe

Introduction

This Mexican Chicken and Rice with Queso is a comforting one-pot meal bursting with flavor. Tender chicken, vibrant saffron rice, and creamy queso make it a perfect dish for busy weeknights or casual gatherings.

Ingredients

• 2 tsp olive oil
• 1.5 lbs boneless skinless chicken breast, cut into small bite-size pieces
• 1 tsp Goya Adobo Seasoning
• 1 (10 oz) package Vigo Saffron Yellow Rice (Arroz Amarillo)
• 1 cube Knorr Tomato Bouillon (optional)
• 2½ cups water
• 3 oz White Queso Dip (see notes)
• 2 tbsp milk (skim, 1%, 2%, or whole)
• Cooking spray

Instructions

1. Step 1: If the chicken feels wet, pat it dry with a paper towel. Sprinkle with the adobo seasoning and rub it evenly over all pieces.
2. Step 2: Heat the olive oil in a large Dutch oven or non-stick deep skillet with a tight-fitting lid over medium heat. Add the diced chicken and cook on one side for about 3 minutes, then turn and cook for a few more minutes until browned and cooked through.
3. Step 3: Once the chicken is cooked, add the package of rice, crushed tomato bouillon cube (if using), and water. Stir well and bring to a boil for one minute. Then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and liquid absorbed.
4. Step 4: When the rice is done, stir in the white queso dip and milk. Fluff everything gently with a fork to combine. Serve warm and enjoy!

Tips & Variations

• Patting the chicken dry before seasoning ensures better browning and flavor.
• Use any mild white queso or cream cheese substitute if you can’t find white queso dip.
• For extra spice, add diced jalapeños or a pinch of cayenne when cooking the chicken.
• If you don’t have saffron rice, substitute with long grain yellow or white rice, adjusting water as needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time slightly as thighs may take a bit longer.

Is the tomato bouillon necessary?

The tomato bouillon adds depth and a subtle tomato flavor, but it’s optional. You can skip it or substitute with a small amount of tomato paste if preferred.

Mexican Chicken and Rice with Queso Recipe

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★★★★★

4.6 from 107 reviews

This flavorful Mexican Chicken and Rice with Queso recipe combines tender, seasoned chicken breast with saffron yellow rice cooked to perfection and creamy white queso dip for a comforting and satisfying meal. Perfect for a quick weeknight dinner, it uses simple ingredients and a one-pot cooking method for easy cleanup and delicious results.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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)
• 2½ cups water

Queso Sauce

• 3 oz White Queso Dip
• 2 tbsp milk (skim, 1%, 2%, or whole)

Other

• Cooking spray

Instructions

1. Season the Chicken: If the chicken pieces seem wet, pat them dry with a paper towel. Sprinkle 1 teaspoon of Goya Adobo Seasoning evenly over the chicken and rub it in to coat all pieces thoroughly.
2. Cook the Chicken: Heat 2 teaspoons of olive oil in a large Dutch oven or non-stick deep skillet with a tight-fitting lid over medium heat. Add the seasoned chicken pieces and cook on one side for about 3 minutes until browned, then turn and continue cooking for a few more minutes until the chicken is fully cooked.
3. Add Rice and Broth: Once the chicken is browned and cooked through, add the entire package of Vigo Saffron Yellow Rice and crumble in one cube of Knorr Tomato Bouillon (if using). Pour in 2½ cups of water, stir everything to combine, and bring the mixture to a boil for about one minute.
4. Simmer the Rice: Reduce the heat to low to maintain a gentle simmer, cover the pot, and let it cook undisturbed for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Check doneness at 20 minutes to avoid overcooking.
5. Mix in Queso: When the rice is fully cooked, add 3 ounces of white queso dip along with 2 tablespoons of milk. Fluff the mixture gently with a fork to blend the queso evenly throughout the rice and chicken. Serve warm for a creamy, comforting meal.

Notes

• If the chicken is wet before seasoning, patting it dry helps the Adobo seasoning adhere better and ensures good browning.
• The Knorr Tomato Bouillon cube is optional but adds a rich depth of flavor to the rice.
• You can use any milk variety (skim, 1%, 2%, or whole) depending on your preference or dietary needs.
• Cooking the rice covered on low heat is crucial to ensure it absorbs the liquid and cooks evenly without burning.

Keywords: Mexican chicken recipe, chicken and rice, queso dip, saffron rice, one-pot meal, quick dinner, easy Mexican dinner