Picture this: a sizzling skillet filled with tender chicken, perfectly seasoned rice, and a creamy, melty queso sauce drizzled on top. Mexican Chicken and Rice with Queso is more than just a meal—it’s an experience. Whether you’re craving bold flavors or looking for a comforting dinner option, this dish delivers on all fronts.

Why Mexican Chicken and Rice with Queso Is a Must-Try

Mexican Chicken and Rice with Queso combines the best of Tex-Mex flavors in one simple recipe. It’s perfect for busy weeknights, family gatherings, or any occasion where you want to impress with minimal effort. The rich blend of spices, hearty chicken, and indulgent queso sauce makes every bite a treat.

Ingredients for Mexican Chicken and Rice with Queso

Here’s what you’ll need to create this crowd-pleaser:

For the Chicken and Rice

• Chicken breast or thighs (boneless, skinless): 1 lb, cut into bite-sized pieces
• Olive oil: 2 tbsp
• Yellow onion: 1, diced
• Garlic: 3 cloves, minced
• Long-grain white rice: 1 cup
• Chicken broth: 2 cups
• Diced tomatoes (canned): 1 can (14.5 oz)
• Black beans (canned): 1 cup, drained and rinsed
• Corn (frozen or canned): 1 cup
• Green chilies: 1 small can (optional)

For the Seasoning

• Chili powder: 2 tsp
• Ground cumin: 1 tsp
• Smoked paprika: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

For the Queso Sauce

• Butter: 2 tbsp
• All-purpose flour: 2 tbsp
• Milk: 1 cup
• Cheddar cheese (shredded): 1 1/2 cups
• Monterey Jack cheese (shredded): 1/2 cup
• Diced jalapeños: 1 tbsp (optional)

How to Make Mexican Chicken and Rice with Queso

1. Prepare Your Ingredients

Dice your chicken, onions, and garlic. Drain and rinse the beans and corn. Having everything prepped makes the cooking process smoother.

2. Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and season with half the chili powder, cumin, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables

In the same skillet, add a bit more olive oil if needed. Sauté the diced onion and minced garlic for 2–3 minutes, until fragrant.

4. Toast the Rice

Add the uncooked rice to the skillet with the onion and garlic. Stir frequently for 2 minutes to lightly toast the rice.

5. Combine Ingredients and Simmer

• Stir in the chicken broth, diced tomatoes, black beans, corn, green chilies (if using), and the remaining spices.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.

6. Make the Queso Sauce

While the rice is cooking, prepare the queso:

• In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute.
• Gradually add the milk, whisking constantly to avoid lumps.
• Once the mixture thickens, stir in the shredded cheeses and diced jalapeños, if using. Cook until smooth and creamy.

7. Assemble the Dish

When the rice is done, fluff it with a fork and stir the cooked chicken back into the skillet. Drizzle the queso sauce over the top, or serve it on the side for everyone to add as they like.

8. Serve and Garnish

Garnish with chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor. Serve hot and enjoy!

Tips for the Best Mexican Chicken and Rice with Queso

• Use Fresh Spices: Freshly ground spices will give your dish more vibrant flavors.
• Customize the Heat: Add jalapeños, hot sauce, or extra chili powder for more spice.
• Substitute the Protein: Swap chicken for shrimp, ground beef, or tofu to switch things up.
• Meal Prep Friendly: Store portions in airtight containers for up to 4 days in the fridge.

Nutritional Information (Per Serving

Nutrient	Amount
Calories	450
Protein	30g
Carbohydrates	40g
Fat	18g
Fiber	8g
Sodium	800mg

Frequently Asked Questions

1. Can I make this dish vegetarian?

Yes! Skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, veggies, or even tofu for protein.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

3. Can I freeze this dish?

You can freeze the chicken and rice portion (without the queso sauce) for up to 3 months. Add fresh queso when reheating for the best taste.

4. What side dishes pair well with this recipe?

Serve with tortilla chips, a fresh side salad, or roasted vegetables for a balanced meal.

5. Can I make the queso sauce ahead of time?

Yes! Prepare the queso sauce up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of milk if needed.

6. What kind of cheese works best for the queso sauce?

Cheddar and Monterey Jack are ideal for their flavor and meltability, but you can also try Pepper Jack for a spicier kick.

Conclusion: Try This Flavorful Dish Tonight!

Mexican Chicken and Rice with Queso is the ultimate comfort food that’s as easy to make as it is delicious. The combination of tender chicken, flavorful rice, and creamy queso creates a dish that’s sure to please everyone at the table.

Ready to cook up a storm? Gather your ingredients, follow the steps, and enjoy a meal that brings the spirit of Tex-Mex to your kitchen. Don’t forget to share your experience and make this recipe your own!

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