Mexican Chicken and Rice with Queso
A creamy and comforting skillet of shredded seasoned chicken and fluffy rice tossed in a smooth queso sauce, topped with fresh cilantro, lime, and crunchy tortilla strips.
Ingredients
Chicken & Marinade
- 1 lb boneless skinless chicken thighs or breasts
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tbsp olive oil
Rice & Base
- 1 cup long-grain white rice rinsed
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup canned diced tomatoes with green chiles
- 1 tbsp tomato paste optional
- 1 tbsp vegetable oil
Queso Sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ¾ cup milk whole or 2%
- 1 cup shredded white cheddar or Monterey Jack
- ¼ cup cream cheese
- Salt and black pepper to taste
Toppings (optional)
- Fresh cilantro chopped
- Lime wedges
- Sliced jalapeño or pickled jalapeño
- Charred corn kernels or canned sweet corn
- Black beans rinsed and drained
- Crunchy tortilla strips or chips
Instructions
- Toss chicken with cumin, chili powder, smoked paprika, salt, and olive oil. Heat a large skillet over medium-high heat with a tablespoon of oil. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add chopped onion to skillet and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add rinsed rice to the skillet and stir to coat for about 1 minute. Pour in chicken broth, diced tomatoes with chiles, and tomato paste. Scrape up any browned bits from the pan.
- Nestle seared chicken into the rice, bring to a simmer, cover, and reduce heat to low. Cook 15–18 minutes until rice is tender and chicken reaches 165°F.
- Remove chicken to a cutting board and shred with two forks. Fluff rice and return shredded chicken to the skillet.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and simmer until slightly thickened. Stir in shredded cheese and cream cheese until smooth. Season with salt and pepper.
- Pour warm queso over the chicken and rice and gently fold until coated. Warm through 1–2 minutes.
- Top with cilantro, lime wedges, jalapeños, corn, black beans, and crunchy tortilla strips. Serve immediately.
Notes
- Use chicken thighs for juicier results; breasts are fine if not overcooked.
- Leftovers reheat well—add a splash of milk when reheating to loosen the queso.
- To make dairy-free, replace queso with a cashew-based cheese sauce.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 38gFat: 28gSaturated Fat: 12gSodium: 780mgSugar: 6g
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