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Quick Mexican Chicken & Rice with Queso – Easy & Delicious

Mexican Chicken and Rice with Queso is a one-pot wonder packed with bold flavors and creamy goodness. Tender chicken, perfectly seasoned rice, and a luscious queso sauce come together in this Tex-Mex classic. Perfect for weeknight dinners or casual gatherings, this dish is as easy to make as it is satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

For the chicken and rice:
  • 1 lb boneless skinless chicken breast or thighs, diced
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup black beans drained and rinsed
  • 1 cup frozen or canned corn drained
  • 1 small can green chilies optional
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
For the queso sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tbsp diced jalapeños optional

Method
 

Cook the Chicken:
  1. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season with half the chili powder, cumin, smoked paprika, salt, and pepper, and cook until browned and fully cooked (about 5–7 minutes). Remove the chicken and set aside.
Sauté Aromatics:
  1. In the same skillet, add more olive oil if needed. Sauté the diced onion and minced garlic for 2–3 minutes until fragrant.
Toast the Rice:
  1. Stir in the uncooked rice and toast for about 2 minutes, stirring frequently.
Simmer the Base:
  1. Add the chicken broth, diced tomatoes, black beans, corn, green chilies (if using), and the remaining seasonings. Stir well to combine and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
Prepare the Queso Sauce:
  1. In a separate saucepan, melt the 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) until smooth.
Combine and Serve:
  1. Once the rice is cooked, fluff it with a fork and stir the cooked chicken back into the skillet. Drizzle the queso sauce on top, or serve it on the side for everyone to customize their bowls. Garnish with fresh cilantro, diced avocado, or sour cream, if desired.

Notes

  • For a vegetarian version, skip the chicken and use vegetable broth. Add extra beans or veggies for protein.
  • If you like it spicy, increase the chili powder or add a dash of hot sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

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