Mexican Chicken and Rice with Queso

Mexican Chicken and Rice with Queso is a delicious and satisfying dish that brings the flavors of Mexican cuisine to your dinner table. This one-pan meal combines tender chicken, saffron-infused rice, and a creamy queso sauce for a comforting and flavorful experience. Perfect for busy weeknights or family gatherings, this dish is sure to be a hit.

Ingredients

  • 2 tsp olive oil
  • 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tsp Goya Adobo Seasoning
  • 1 10 oz pkg Vigo Saffron Yellow Rice
  • 1 cube Knorr Tomato Bouillon (optional)
  • 2 cups water
  • 3 oz white queso dip
  • 2 tbsp milk (any type)
  • Cooking spray

Directions

  1. Cook the Chicken:
    Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with Goya Adobo Seasoning. Cook until browned and cooked through, about 5-7 minutes.
  2. Prepare the Rice:
    While the chicken is cooking, bring 2 cups of water to a boil in a separate pot. Add the Vigo Saffron Yellow Rice and the Knorr Tomato Bouillon, if using. Stir, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  3. Combine Chicken and Rice:
    Once the chicken is cooked, reduce the heat to low and stir in the cooked saffron rice. Mix well to combine the flavors.
  4. Make the Queso Sauce:
    In a small saucepan over low heat, combine the white queso dip and milk. Stir constantly until the queso is smooth and heated through.
  5. Finish and Serve:
    Pour the queso mixture over the chicken and rice, stirring to evenly coat. Cook for an additional 2-3 minutes until everything is heated through.
  6. Serve hot and enjoy!

Servings and Timing

This recipe yields 4 servings. The prep time is approximately 10 minutes, with a cooking time of about 30 minutes, resulting in a total time of 40 minutes.

Variations

  • Vegetarian Option: Substitute the chicken with black beans or chickpeas for a hearty vegetarian meal.
  • Spicy Twist: Add jalapeños or a dash of hot sauce to the queso for a spicy kick.
  • Additional Veggies: Mix in bell peppers, corn, or spinach for added nutrition and flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or milk to maintain the creaminess of the queso.

10 FAQs

  1. Can I use brown rice instead of yellow rice?
    Yes, but the cooking time may vary. Adjust according to the package instructions for brown rice.
  2. What if I don’t have Goya Adobo Seasoning?
    You can use any all-purpose seasoning or make your own with garlic powder, onion powder, salt, and pepper.
  3. Is the tomato bouillon necessary?
    It adds flavor, but you can omit it if you prefer. The dish will still be delicious.
  4. Can I make this dish ahead of time?
    Yes, you can cook everything ahead and reheat it when ready to serve.
  5. What can I use instead of queso dip?
    You can make your own queso with melted cheese and cream or use a different cheese sauce.
  6. Is this dish gluten-free?
    Yes, as long as you use gluten-free queso and verify that the rice and seasonings are gluten-free.
  7. Can I freeze leftovers?
    While the dish can be frozen, the texture of the queso may change upon reheating. It’s best enjoyed fresh.
  8. What sides go well with this dish?
    Serve with a side of tortilla chips, guacamole, or a fresh salad.
  9. How do I make it more filling?
    Serve it with a side of refried beans or top with avocado slices for extra richness.
  10. Can I add more cheese?
    Absolutely! Feel free to sprinkle shredded cheese on top before serving for an extra cheesy touch.

Conclusion

Mexican Chicken and Rice with Queso is a delightful and comforting meal that’s easy to prepare and full of flavor. With tender chicken, flavorful rice, and a creamy cheese sauce, it’s perfect for any occasion. Try this recipe for a quick weeknight dinner or a gathering with friends and family, and enjoy the delicious taste of Mexican cuisine in the comfort of your home!

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Mexican Chicken and Rice with Queso


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  • Author: Lina
  • Total Time: 40 minutes

Description

Enjoy a delicious and comforting meal with this Mexican Chicken and Rice with Queso. Tender chicken pieces cooked in vibrant spices, fluffy saffron rice, and a creamy queso sauce make this dish a delightful addition to your dinner table.


Ingredients

Scale
  • 2 tsp olive oil
  • 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tsp Goya Adobo Seasoning
  • 1 (10 oz) pkg Vigo Saffron Yellow Rice
  • 1 cube Knorr Tomato Bouillon (optional)
  • 2 cups water
  • 3 oz white queso dip
  • 2 tbsp milk (any type)
  • Cooking spray

Instructions

  • Cook the Chicken:
    Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with Goya Adobo Seasoning. Cook until browned and cooked through, about 5-7 minutes.
  • Prepare the Rice:
    While the chicken is cooking, bring 2 cups of water to a boil in a separate pot. Add the Vigo Saffron Yellow Rice and Knorr Tomato Bouillon if using. Stir, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
  • Combine Chicken and Rice:
    Once the chicken is cooked, reduce heat to low and stir in the cooked saffron rice. Mix well.
  • Make the Queso Sauce:
    In a small saucepan over low heat, combine the white queso dip and milk. Stir constantly until the queso is smooth and heated through.
  • Finish and Serve:
    Pour the queso mixture over the chicken and rice, stirring to evenly coat. Cook for an additional 2-3 minutes until everything is heated through.
  • Serve hot and enjoy!

Notes

Feel free to garnish with fresh cilantro or diced tomatoes for added flavor and color.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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