Description
A comforting and flavorful Mexican Chicken and Rice with Queso dish featuring tender chicken, fluffy rice, creamy queso cheese, and vibrant vegetables, perfect for quick weeknight dinners or family meals.
Ingredients
Scale
Protein
- 2 chicken breasts or thighs, diced
Grains
- 1 cup long-grain white rice
Dairy
- 1 cup diced queso cheese
Vegetables & Aromatics
- 1 cup diced tomatoes with green chilies (canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced bell peppers (any color)
Liquids & Broth
- 2 cups chicken broth
Spices & Herbs
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime (for finishing)
Optional Garnishes & Sides
- Sliced avocado
- Dollop of sour cream
- Crumbled cotija cheese
- Chopped green onions
Instructions
- Prepare the chicken and aromatics: Heat a large skillet with a drizzle of oil and season the diced chicken with salt, pepper, chili powder, cumin, and smoked paprika. Cook over medium heat for 6-8 minutes until browned and cooked through. Remove the chicken and set aside. In the same skillet, sauté chopped onions, garlic, and bell peppers until softened and fragrant.
- Cook the rice with broth and tomatoes: Add the long-grain rice to the skillet with the vegetables and stir to coat. Pour in the chicken broth and diced tomatoes with green chilies, then bring to a simmer. Cover the pan and cook gently for 15-20 minutes, until the rice is tender and the liquid absorbed.
- Combine chicken and queso: Return the cooked chicken to the skillet and stir to combine. Lower the heat and add the diced queso cheese. Stir continuously until the cheese melts smoothly into the mixture, creating a creamy sauce.
- Finish with fresh herbs and lime: Remove the skillet from heat. Sprinkle freshly chopped cilantro over the dish and squeeze lime juice on top for a bright and tangy finish.
Notes
- Use sharp queso cheese for a more flavorful creamy sauce.
- Toast the rice briefly before cooking to bring out nuttier flavor and prevent sticking.
- Adjust chili powder and add jalapeños gradually to control the spice level.
- Use a tight-fitting lid when cooking rice for even steam and perfect tenderness.
- Allow the dish to rest covered for 5 minutes after cooking to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg