Queso Chicken and Rice Recipe

Looking for a creamy, cheesy, and satisfying one-pot meal? This Queso Chicken and Rice Recipe is perfect for busy weeknights or casual gatherings. Packed with tender chicken, flavorful spices, and a luscious queso sauce, this dish is sure to become a family favorite.

Ingredients You’ll Need

For the Chicken:

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies (drained)
• 1/2 teaspoon onion powder

For the Queso Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (warm)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon cayenne pepper (optional, for heat)

Optional Toppings:

• Fresh cilantro (chopped)
• Diced avocado
• Salsa or pico de gallo
• Sliced jalapeños

Step-by-Step Instructions

1. Season and Cook the Chicken

In a large skillet, heat olive oil over medium heat. Toss the chicken pieces with chili powder, cumin, paprika, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

2. Prepare the Rice

In the same skillet, add the rice, chicken broth, diced tomatoes with green chilies, and onion powder. Stir to combine, scraping up any browned bits from the bottom of the pan for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

3. Make the Queso Sauce

While the rice is cooking, prepare the queso sauce:

1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
2. Gradually pour in the warm milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, until the sauce thickens.
3. Lower the heat and stir in the shredded cheeses, a handful at a time, until melted and smooth. Add cayenne pepper if desired for a spicy kick.

Pro Tip: Use freshly shredded cheese for the best texture and flavor in your queso sauce. Pre-shredded cheese often contains anti-caking agents that can affect melting.

4. Combine Everything

Once the rice is cooked, return the chicken to the skillet and pour the queso sauce over the top. Gently stir to combine, ensuring the chicken and rice are evenly coated in the sauce. Cook for an additional 2-3 minutes to warm everything through.

5. Serve and Enjoy

Transfer the Queso Chicken and Rice to a serving dish and top with your favorite garnishes, like fresh cilantro, avocado, or jalapeños. Serve immediately and enjoy the creamy, cheesy goodness!

Storage and Reheating Tips

• To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• To Reheat: Warm in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce as needed.

Variations and Add-Ons

• Vegetable Boost: Add bell peppers, corn, or black beans for extra nutrition and flavor.
• Spice Level: Adjust the cayenne pepper or add hot sauce for more heat.
• Protein Swap: Use ground turkey or shrimp instead of chicken for a twist.

Why You’ll Love This Recipe

This Queso Chicken and Rice Recipe is:

• Quick and Easy: Ready in about 30 minutes with minimal cleanup.
• Crowd-Pleasing: The creamy queso sauce makes this dish irresistible.
• Versatile: Easily customizable to suit your family’s tastes.

Make this recipe tonight and discover why it’s a guaranteed hit!