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Mexican Chicken and Rice with Queso

Mexican Chicken and Rice with Queso

Description

This cheesy Mexican chicken and rice skillet is what dinner dreams are made of – one pan, ready in 30 minutes, and that queso topping will have everyone asking for seconds.

Ingredients

Scale
  • 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

Instructions

  1. Cut chicken into 1-inch pieces and season with 1 tablespoon taco seasoning. Dice vegetables and rinse rice in a fine-mesh strainer until water runs clear
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown chicken pieces for 2-3 minutes per side until golden but not fully cooked. Transfer to a plate
  3. Add remaining tablespoon olive oil to the pan. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and jalapeño (if using) and cook 30 seconds until fragrant
  4. Add rice to the vegetable mixture and stir for 1 minute to toast grains. Pour in chicken broth, diced tomatoes with chilies, remaining taco seasoning, and cumin. Bring to a boil
  5. Return browned chicken to the pan, distributing evenly. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed
  6. While rice mixture cooks, prepare queso. In a medium saucepan over low heat, combine milk and cream cheese, stirring until smooth. Gradually add shredded Monterey Jack cheese in small handfuls, stirring until completely melted
  7. Once rice and chicken are done, fluff with a fork. Pour warm queso over the top or serve on the side. Garnish with cilantro and serve with lime wedges

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Find it online: https://cookingcircuit.com/mexican-chicken-and-rice-with-queso/