Name: Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces; 1 tsp Goya Adobo Seasoning; 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon (optional); 2½ cups water; 3 oz White Queso Dip; 2 tbsp milk (skim, 1%, 2%, or whole milk all work); cooking spray

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.

This image shows a white plate with a pattern of small blue dots around the edge. The plate is filled with a creamy dish made of soft, chunky pieces that are light orange-yellow in color mixed with white creamy sauce and small green herbs scattered on top. On one side of the plate, there is a small pile of black beans. In the background, several flat, golden brown tortillas are stacked on a piece of parchment paper. The whole setting is on a white marbled surface, and a silver fork rests on the plate near the beans. Photo taken with an iphone --ar 2:3 --v 7

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.

A close-up view of a black speckled plate filled with scrambled yellow eggs mixed with light brown cooked chicken pieces. The eggs look soft and slightly moist, with a creamy white sauce drizzled on top and sprinkled with small green herb bits. A silver fork rests on the plate, partly immersed in the food. In the background, there are white corn tortillas stacked on one side and a small black speckled bowl with white sauce on a white marbled surface. A woman's finger is seen at the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh boneless skinless chicken breast pieces seasoned with reddish-brown Adobo seasoning, a small mound of bright yellow saffron rice grains, a whole white tomato bouillon cube, a small white ceramic bowl filled with golden olive oil, another small white bowl containing smooth white queso dip, a third small white bowl with creamy pale milk, and two whole brown eggs with clean shells, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Mexican Chicken and Rice - Serving Suggestion

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:

Can I use chicken thighs instead of chicken breast?

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.

My rice comes out crunchy every time—what am I doing wrong?

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.

Can I make this recipe in a slow cooker or Instant Pot?

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.

Is there a good substitute for the white queso dip?

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.