Mexican Chicken and Rice with Queso

Imagine sinking your fork into a spoonful of zesty, tender chicken nestled on a bed of fluffy Mexican-spiced rice, all blanketed with a rich, creamy queso that stretches with each bite. This Mexican Chicken and Rice with Queso transforms simple ingredients into a fiesta of flavors that dance across your palate. The combination of savory seasoned chicken, aromatic rice, and velvety cheese sauce creates a comforting one-dish meal that’s both satisfying and impressive. You’ll learn how to layer these flavors perfectly while keeping the cooking process straightforward enough for any weeknight dinner.

Why You’ll Love This Recipe

This Mexican Chicken and Rice with Queso is about to become your new favorite comfort food for so many good reasons. The contrasting textures create an incredible eating experience – tender, juicy chicken pieces against fluffy rice grains, all brought together by the silky, smooth queso sauce that adds a luxurious mouthfeel to every bite.

What makes this dish truly special is how it balances convenience with impressive flavor. The one-pan approach means less cleanup while still delivering restaurant-quality results. The spice blend infuses both the chicken and rice with authentic Mexican flavors without requiring dozens of specialty ingredients.

Perfect for busy weeknights yet impressive enough for entertaining, this dish scales beautifully for families or gatherings. Even picky eaters are won over by the familiar comfort of cheesy goodness paired with perfectly seasoned chicken and rice. The visual appeal of the colorful finished dish – with its golden chicken, vibrant rice, and creamy queso – makes it as Instagram-worthy as it is delicious.

Ingredients

For this hearty Mexican Chicken and Rice with Queso, you’ll need:

• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups long-grain white rice, rinsed and drained
• 4 cups chicken broth (32 oz)
• 1 medium onion, finely diced (about 1 cup)
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon ground cumin
• 8 oz Monterey Jack cheese, shredded (about 2 cups)
• 4 oz cream cheese, softened and cubed
• ½ cup whole milk
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely diced (optional)
• Lime wedges for serving

The Monterey Jack provides the perfect meltability for the queso sauce, while the combination of diced tomatoes and green chilies (like Ro-Tel) adds authentic Mexican flavor without extra prep work.

Pro Tips

Perfect Your Chicken Texture
The key to juicy chicken in this Mexican Chicken and Rice with Queso is not overcooking it. Brown the chicken pieces over medium-high heat just until they develop a golden exterior, about 2-3 minutes per side. They’ll finish cooking with the rice, allowing them to absorb flavors while remaining tender. If you cut into a piece and it’s still pink, don’t worry – it will continue cooking with the residual heat.

Master the Rice-to-Liquid Ratio
For perfectly fluffy rice that’s neither soggy nor undercooked, maintain the 1:2 ratio of rice to liquid. The 2 cups of rice with 4 cups of broth creates the ideal consistency. Additionally, don’t skip rinsing the rice beforehand – this removes excess starch that can make your finished dish gummy. Let the rice rest covered for 5 minutes after cooking for the fluffiest texture.

Create Silky Smooth Queso
The secret to lump-free queso is temperature control and gradual incorporation. Always start with room temperature cream cheese and add the shredded cheese in small handfuls, stirring constantly over low heat. Never let the mixture boil once cheese is added. If your sauce seems too thick, add milk one tablespoon at a time until you reach your desired consistency. Using freshly shredded cheese rather than pre-packaged will result in a smoother melt.

Instructions

Step 1: Prepare the Ingredients
Begin by cutting your chicken breasts into 1-inch pieces and seasoning them with 1 tablespoon of taco seasoning, making sure each piece is evenly coated. Dice your onion, bell pepper, and jalapeño (if using) into small, even pieces. Mince the garlic and set all vegetables aside. Rinse the rice in a fine-mesh strainer until the water runs clear.

Step 2: Brown the Chicken
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Brown the chicken for about 2-3 minutes per side until golden but not fully cooked through. Transfer the chicken to a plate and set aside.

Step 3: Sauté the Aromatics
In the same pan, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until they begin to soften. Add the minced garlic and jalapeño (if using), and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Step 4: Cook the Rice
Add the rinsed rice to the vegetable mixture and stir for about 1 minute to toast the grains slightly. Pour in the chicken broth, diced tomatoes with green chilies (undrained), remaining taco seasoning, and ground cumin. Stir well to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a boil.

Step 5: Combine and Simmer
Once boiling, return the browned chicken to the pan, distributing it evenly throughout the rice mixture. Reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Resist the urge to lift the lid or stir during this time!

Step 6: Prepare the Queso
While the rice and chicken are simmering, make your queso sauce. In a medium saucepan over low heat, combine the milk and cream cheese. Stir continuously until the cream cheese is melted and smooth. Gradually add the shredded Monterey Jack cheese in small handfuls, stirring until completely melted before adding more. Keep warm over very low heat until ready to serve.

Step 7: Finish and Serve
Once the rice is tender and the chicken is cooked through, fluff the rice mixture with a fork. Pour the warm queso sauce over the top, or serve it on the side for people to add their desired amount. Garnish with fresh chopped cilantro and serve with lime wedges for squeezing over the top.

Variations

Vegetarian Mexican Rice and Queso Bowl
Transform this Mexican Chicken and Rice with Queso into a vegetarian delight by substituting the chicken with 2 cans of black beans (drained and rinsed) and 1½ cups of diced zucchini. The beans provide protein while the zucchini adds texture and nutritional value. Use vegetable broth instead of chicken broth to keep it completely vegetarian. The cooking method remains the same, though the zucchini should be added in the last 5 minutes of cooking to prevent it from becoming mushy.

Spicy Chorizo and Rice Queso Bake
For a bolder flavor profile, replace the chicken with 1 pound of Mexican chorizo. Brown the chorizo first, then drain excess grease before proceeding with the recipe. Add ½ teaspoon of chipotle powder to the rice mixture for a smoky heat. After cooking the rice, transfer everything to a baking dish, pour the queso on top, and broil for 2-3 minutes until the cheese develops golden brown spots. This variation brings an extra layer of heat and depth to the classic Mexican Chicken and Rice with Queso.

Low-Carb Cauliflower Mexican Chicken with Queso
For those watching their carb intake, substitute the rice with 4 cups of riced cauliflower. Reduce the chicken broth to just 1 cup, as cauliflower releases moisture during cooking. Add the cauliflower rice during the last 5-7 minutes of cooking time instead of at the beginning. This variation creates a lighter version of Mexican Chicken and Rice with Queso without sacrificing the comforting flavors of the original.

Storage and Serving

This Mexican Chicken and Rice with Queso stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. The chicken and rice mixture will keep in the refrigerator for up to 4 days. Store the queso sauce separately for best results, as it can thicken when refrigerated. When reheating, add a splash of milk or broth to revive the consistency.

For freezing, portion the chicken and rice mixture (without the queso) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Make fresh queso when ready to serve for the best texture and flavor.

Serve this dish in shallow bowls topped with your favorite garnishes. Try crushed tortilla chips for crunch, diced avocado for creaminess, or pickled red onions for tangy brightness. For a complete meal, pair with a simple side salad dressed with lime vinaigrette. This dish also works beautifully as a filling for burritos or as a topping for nachos—simply reduce the liquid slightly when cooking the rice for a thicker consistency.

FAQs

Can I use brown rice instead of white rice?
Yes, brown rice works great in this Mexican Chicken and Rice with Queso, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires about 45 minutes to cook and needs approximately 25% more liquid. Increase the broth to 5 cups and extend the simmering time to 40-45 minutes.

How can I make this dish less spicy for kids?
To create a milder version, omit the jalapeño and substitute regular diced tomatoes for the tomatoes with green chilies. You can also reduce the taco seasoning to 1 tablespoon and serve hot sauce on the side for adults who prefer more heat.

Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and rice portion up to 2 days ahead and store it in the refrigerator. Make the queso fresh just before serving for the best texture. Alternatively, assemble everything and refrigerate, then reheat at 325°F (covered) for about 20 minutes before serving.

What’s the best cheese substitute if I can’t find Monterey Jack?
Mozzarella, white cheddar, or a Mexican cheese blend all work well as substitutes in this Mexican Chicken and Rice with Queso. Look for cheese with good melting properties for the smoothest queso sauce.

Can I add other vegetables to this dish?
Yes! Corn, black beans, diced zucchini, or spinach make excellent additions. Add corn or black beans with the rice, but add zucchini or spinach in the last few minutes of cooking to prevent them from becoming overcooked.

Conclusion

This Mexican Chicken and Rice with Queso is comfort food at its finest — a brilliant combination of zesty seasoned chicken, fluffy Mexican rice, and velvety queso that ties everything together in a heartwarming embrace. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing family members running to the table with its irresistible aroma. Whether you’re looking for a crowd-pleasing dinner solution or a satisfying meal prep option, this one-pan wonder delivers restaurant-quality flavors with homemade comfort. Give it a try tonight and watch it quickly become a permanent fixture in your recipe collection.

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