Nothing says comfort quite like a warm, cheesy, and slightly spicy dish bubbling on the stove. This Mexican Chicken and Rice with Queso Recipe is one of those meals that fills your kitchen with incredible aromas and your belly with happiness. It’s an easy, hearty, and flavorful dish that feels like a warm hug from the inside out.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Mexican Chicken and Rice with Queso Recipe
- Top Tip
- How to Serve Mexican Chicken and Rice with Queso Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Mexican Chicken and Rice with Queso Recipe
Why You'll Love This Recipe
I’m genuinely excited to share this Mexican Chicken and Rice with Queso recipe with you because it’s one of those dishes that quickly became a staple in my kitchen. The combination of tender chicken, vibrant saffron rice, and creamy queso makes it a satisfying meal for any day of the week. Plus, it comes together with minimal fuss.
- Simple one-pot cooking: Everything cooks together, making cleanup a breeze and locking layers of flavor right in.
- Comforting cheesy goodness: The queso dip adds a creamy richness that takes the dish beyond basic chicken and rice.
- Flavor-packed but approachable: The Goya Adobo seasoning and tomato bouillon bring authentic Mexican vibes without overwhelming spices.
- Customizable and forgiving: Whether you want it milder or spicier, you can tweak it easily to match your taste buds.
Ingredients & Why They Work
The magic here happens because of a handful of simple ingredients that come together beautifully. Each element plays a role, from tender chicken to that saffron-yellow rice, known as Arroz Amarillo, which brings subtle earthiness and color. Let’s break down what you need and why these work well together.
- Boneless skinless chicken breasts: Cutting them bite-sized and cooking against the grain ensures the chicken stays juicy and tender.
- Goya Adobo seasoning: This all-purpose seasoning is a flavor powerhouse, giving the chicken a balanced, savory boost.
- Vigo Saffron Yellow Rice (Arroz Amarillo): It cooks fluffy and soaks up the broth and spices perfectly, making the dish vibrant and colorful.
- Knorr Tomato Bouillon Cube (optional): Adds a subtle umami and tomato punch that lifts the overall flavor without dominating.
- White Queso Dip: This creamy cheese dip melts right into the rice, creating that luscious, gooey finish that keeps everyone coming back for more.
- Milk (any fat percentage): Helps loosen the queso dip and mix into the rice evenly without heaviness.
- Olive oil: For browning the chicken nicely without sticking and adding a mild fruity note.
- Water: To cook the rice properly - the key is the right amount, so the grains fluff up tender without being mushy.
- Cooking spray: Keeps your pan ready without adding extra oil, perfect for a non-stick finish.
Make It Your Way
One of my favorite things about this Mexican Chicken and Rice with Queso recipe is how easy it is to tweak and still get fantastic results. I often swap out the queso dip depending on what’s on hand or add some fresh jalapeño if I want an extra kick. Feel free to make this recipe yours!
- Variation: I like to add a handful of fresh cilantro right before serving—it brightens up the creamy cheese beautifully.
- Make it spicier: Toss in some chopped chipotle peppers or sprinkle cayenne for a smoky heat.
- Vegetarian twist: Swap the chicken for sautéed mushrooms or roasted veggies, and keep the queso for that signature creaminess.
- Extra protein boost: Stir in black beans after cooking for texture and heartiness.
Step-by-Step: How I Make Mexican Chicken and Rice with Queso Recipe
Step 1: Prep and Season the Chicken
Start by patting your chicken pieces dry with a paper towel—this little step helps the chicken brown better and avoids steaming. Then, sprinkle the Goya Adobo all over and rub it in well. This seasoning is so flavorful, it feels like a secret weapon in the kitchen.
Step 2: Sear the Chicken
Heat the olive oil in a large dutch oven or a deep non-stick skillet with a tight-fitting lid over medium heat. Add the chicken in one layer and let it cook undisturbed for about 3 minutes so it browns nicely on one side. Then flip and cook until browned and cooked through. This caramelization adds so much depth to the dish.
Step 3: Add Rice, Bouillon, and Water
Once the chicken is golden, stir in the yellow rice package, crushed-up tomato bouillon cube (if using), and 2½ cups of water. Bring it all to a quick boil, then reduce heat to a gentle simmer. Cover tightly and let it cook for at least 20 minutes without lifting the lid—this is key to perfectly cooked rice.
Step 4: Finish with Queso and Milk
When the rice is tender and the liquid absorbed, stir in the creamy white queso dip and the milk. Then fluff everything gently with a fork. The queso melts into the warm rice, creating creamy pockets of cheesy heaven. Serve it warm and watch it disappear fast!
Top Tip
Throughout my time making this Mexican Chicken and Rice with Queso recipe, these little tips saved me from soggy rice or dry chicken every time. They’re simple steps, but they make a huge difference in getting a perfectly balanced, tender, and flavorful meal.
- Use a tight-fitting lid without a vent: I learned the hard way that steam escaping through a hole in the lid ruins rice texture. Cover the hole with foil or tape if your lid has one to keep the steam trapped.
- Cut chicken against the grain: This small technique helps the meat stay tender rather than chewy.
- Don’t lift the lid while cooking rice: I can’t stress this enough; patience pays off. Let the rice steam properly for fluffy results.
- Fluff rice gently: After adding queso, fluff with a fork rather than stirring vigorously to keep the texture light and creamy.
How to Serve Mexican Chicken and Rice with Queso Recipe
Garnishes
I love topping this dish with a sprinkle of fresh chopped cilantro and a few thin slices of avocado. The bright herbs add freshness and the creamy avocado complements the queso so nicely. Sometimes, I’ll add a dollop of sour cream or a squeeze of lime juice for a little tang that wakes everything up.
Side Dishes
To keep things balanced, I like serving simple sides like a crisp green salad with a zesty vinaigrette or some roasted veggies like poblano peppers or corn on the cob. If you're feeling indulgent, crispy tortilla chips and fresh salsa are perfect companions.
Creative Ways to Present
For festive dinners, I’ve served this Mexican Chicken and Rice with Queso recipe in individual mini cast-iron skillets, topped with a sprinkle of queso fresco and a few pickled jalapeños. It adds a fancy touch, perfect for impressing guests or enjoying a cozy date night at home.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The rice does soak up some of the queso after chilling, so I like to add a splash of milk or a little fresh queso before reheating to bring back creaminess.
Freezing
This recipe freezes okay, though I prefer to freeze the chicken and rice separately from the queso if I can. Freeze in portion-sized containers and thaw overnight in the fridge. When reheating, stir in fresh queso or cheese to keep it deliciously creamy.
Reheating
Microwave or reheat on the stovetop over low heat, stirring often to prevent sticking and to redistribute the cheese. Adding a bit of milk or water helps restore that melty, moist texture that makes it so comforting.
Frequently Asked Questions:
Absolutely! Chicken thighs will add more juiciness and a richer flavor. Just cut them into bite-sized pieces like the breasts and cook until nicely browned.
This is often due to letting steam escape through a vented lid. Make sure the lid you use fits tightly without holes, or cover any vent openings with foil or tape to trap steam properly. Lifting the lid during cooking can also interrupt the process.
You can adapt this recipe for a slow cooker or Instant Pot, but the timing and liquid ratios will differ. I recommend browning the chicken first, then adding rice, seasoning, and liquids. For the Instant Pot, cook on high pressure for about 8 minutes and let it natural release briefly before adding queso.
If you can’t find white queso dip, a blend of shredded mozzarella and Monterey Jack cheese melted with a splash of milk works well too. Cream cheese or a mild queso fresco crumbled on top also add nice creaminess.
Final Thoughts
This Mexican Chicken and Rice with Queso recipe holds a special place in my rotation because it’s so reliable and comforting without being complicated. It’s the kind of dish you can throw together on a busy night and still serve warm, cheesy goodness that feels just like home. I promise, once you try it, you’ll want to make it again and again — it’s a true crowd-pleaser and a wonderful way to bring some tasty Mexican flair to your dinner table.
Print
Mexican Chicken and Rice with Queso Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Pollo Loco is a flavorful Mexican-inspired dish featuring tender bite-sized chicken pieces cooked with vibrant saffron yellow rice and finished with creamy white queso. This one-pot meal combines the savory spices of Goya Adobo and tomato bouillon to create a comforting and satisfying dinner perfect for any night of the week.
Ingredients
Chicken and Seasoning
- 2 teaspoon olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 teaspoon Goya Adobo Seasoning
Rice and Broth
- 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
Queso Mixture
- 3 oz White Queso Dip
- 2 tablespoon milk (skim, 1%, 2%, or whole milk all work)
Cooking Essentials
- cooking spray
Instructions
- Prepare the Chicken: If the chicken pieces seem wet, pat them dry with a paper towel. Sprinkle the chicken evenly with Goya Adobo Seasoning and rub it in thoroughly to coat all pieces.
- Cook the Chicken: Heat olive oil in a large Dutch oven or a non-stick deep skillet with a tight-fitting lid over medium heat. Add the seasoned chicken pieces and cook on one side undisturbed for about 3 minutes until browned, then turn and continue cooking until the chicken is cooked through and evenly browned.
- Add Rice and Broth: To the cooked chicken, add the package of Vigo Saffron Yellow Rice, crush and add the Knorr Tomato Bouillon cube (if using), and pour in 2½ cups of water. Stir the mixture and bring it to a boil for one minute.
- Simmer the Rice: Reduce the heat to low and cover the pot tightly with a lid without any steam holes. Let the rice simmer for at least 20 minutes, checking after 20 minutes for doneness. The rice should be tender and fully cooked by 25 minutes.
- Finish with Queso: Once the rice is cooked, add the white queso dip and milk to the pot. Fluff the mixture gently with a fork to combine everything evenly and serve warm.
Notes
- The recommended serving size is 1.5 cups based on nutrition facts and Weight Watchers points.
- Ensure your pot’s lid is a tight fit without any steam vents; otherwise, the rice may stay crunchy. Using a piece of foil to cover any holes can help correct this issue.
- When cutting chicken, slice against the grain to keep the pieces tender.
- You can use any milk type for adding to the queso, including skim or whole milk.
- Optional tomato bouillon enhances flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 369 kcal
- Sugar: 1.2 g
- Sodium: 1000 mg
- Fat: 5.8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 43.3 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 0 mg
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