Queso Chicken and Rice
Tender seasoned chicken is combined with flavorful, fluffy rice.A creamy queso sauce coats every bite with cheesy goodness.Garlic, onion, paprika, and chili powder create a delicious savory base.The entire meal comes together conveniently in one skillet.Optional corn, beans, and jalapeños add extra Tex-Mex flavor.It is a comforting, family-friendly dinner that's perfect for busy evenings.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Rice
- 1½ cups long-grain white rice, uncooked
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 2½ cups low-sodium chicken broth
- 1 cup diced tomatoes with green chilies
- ½ teaspoon cumin
Queso Sauce
- 8 ounces processed melting cheese or American-style cheese, cubed
- ½ cup evaporated milk or whole milk
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
Instructions
- Cut the chicken into bite-sized pieces. Add the chicken to a bowl and season with chili powder, paprika, cumin, garlic powder, salt, and black pepper.
- Add the seasoned chicken and cook for approximately 4–6 minutes, stirring occasionally, until browned on the outside.
- Add butter to the same skillet. Add diced onion and cook for 2–3 minutes until softened.
- Add the uncooked rice to the skillet.
- Pour in the chicken broth and diced tomatoes with green chilies.
- Return the browned chicken to the pan along with any juices that collected on the plate.
- Reduce the heat to low and cover the skillet.
- Simmer for approximately 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- While the rice cooks, add the cubed melting cheese and milk to a small saucepan over low heat.
- Add shredded Monterey Jack or cheddar cheese, chili powder, and garlic powder.
- Pour the warm queso sauce over the chicken and rice.
- Gently stir until the queso coats the rice and chicken.
- Serve immediately with fresh lime wedges.
Notes
- Chicken thighs are excellent: They stay juicy and add extra flavor.
- Use long-grain rice: It provides a fluffy texture and works well in this one-pan method.
- Don't rush the rice: Keep the skillet covered while it simmers.
- Low heat is important: Excessive heat can cause the rice to stick before it becomes tender.
- Make queso separately: This helps produce a smoother cheese sauce.
- Control the spice: Use mild or hot tomatoes with green chilies according to preference.
- Fresh toppings matter: Lime, cilantro, and jalapeño balance the richness of the queso.
- Serve immediately: The cheese sauce thickens as it cools.