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
- 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. - 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. - 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. - 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!
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
- 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. - 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. - Is the tomato bouillon necessary?
It adds flavor, but you can omit it if you prefer. The dish will still be delicious. - Can I make this dish ahead of time?
Yes, you can cook everything ahead and reheat it when ready to serve. - 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. - Is this dish gluten-free?
Yes, as long as you use gluten-free queso and verify that the rice and seasonings are gluten-free. - Can I freeze leftovers?
While the dish can be frozen, the texture of the queso may change upon reheating. It’s best enjoyed fresh. - What sides go well with this dish?
Serve with a side of tortilla chips, guacamole, or a fresh salad. - How do I make it more filling?
Serve it with a side of refried beans or top with avocado slices for extra richness. - 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!
PrintMexican Chicken and Rice with Queso
- 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
- 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