This Queso Chicken and Rice is the ultimate comfort food! Made with tender chicken, fluffy rice, and a rich, creamy queso sauce, this dish is a guaranteed family favorite. It’s a one-pan meal that’s packed with flavor and perfect for busy weeknights or special gatherings. Serve it with a side of tortilla chips or a fresh salad for a complete meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving Size: 1 bowl
- Servings: 4-6
Ingredients
For the Chicken and Rice:
- 1 ½ lbs boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
For the Queso Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional for spice)
- ¼ teaspoon salt
For Garnishing:
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Instructions
Cooking the Chicken and Rice:
- Season the chicken: In a bowl, toss the diced chicken with salt, black pepper, paprika, and chili powder.
- Heat the oil: In a large skillet or Dutch oven, heat olive oil over medium heat.
- Cook the chicken: Add the seasoned chicken and cook for 5-7 minutes until browned. Remove from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until fragrant.
- Add the rice: Stir in the uncooked rice and toast for 1 minute.
- Add broth and veggies: Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir well.
- Simmer: Return the cooked chicken to the skillet, cover, and simmer for 20 minutes until the rice is tender.
Making the Queso Sauce:
- Melt the butter: In a small saucepan, melt butter over medium heat.
- Make a roux: Whisk in the flour and cook for 1 minute until slightly golden.
- Add milk: Slowly whisk in the milk, stirring constantly until thickened.
- Add the cheese: Remove from heat and stir in the cheddar, Monterey Jack, cumin, cayenne, and salt until smooth.
Assembling the Dish:
- Pour the queso sauce: Once the rice is cooked, pour the queso sauce over the chicken and rice mixture.
- Mix and melt: Stir well and let sit for 2 minutes to allow the cheese to melt into the dish.
Serving:
- Garnish with fresh cilantro, jalapeños, diced avocado, and crushed tortilla chips.
- Serve warm with lime wedges on the side.
Tips for the Best Queso Chicken and Rice
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Don’t Overcook the Rice: Check at the 18-minute mark to prevent mushy rice.
- Spice It Up: Add a diced jalapeño or extra cayenne for a kick.
- For Extra Creaminess: Stir in ¼ cup sour cream before serving.
Creative Variations
- Vegetarian Option: Skip the chicken and add extra beans or sautéed bell peppers.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Make It a Casserole: Transfer everything to a baking dish, top with extra cheese, and broil for 5 minutes.
FAQs
Can I make this ahead of time? Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth.
Can I freeze Queso Chicken and Rice? Absolutely! Freeze in portions and thaw overnight in the fridge before reheating.
What cheese works best? Sharp cheddar and Monterey Jack melt beautifully and add the best flavor.
This Queso Chicken and Rice is creamy, cheesy, and packed with bold flavors. Try it tonight for a comforting, one-pan meal that the whole family will love!
