Mexican Chicken and Rice with Queso Recipe

Name: Mexican Chicken and Rice with Queso Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: For the Chicken and Rice:; 4 boneless, skinless chicken breasts (or thighs); 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; Salt and pepper, to taste; 1 cup long-grain white rice (or jasmine rice); 1 can (14.5 oz) diced tomatoes, drained; 1 cup chicken broth; 1/2 cup frozen corn (optional); 1/4 cup cilantro, chopped (for garnish); For the Queso:; 1 tbsp butter; 1 tbsp all-purpose flour; 1 cup milk (whole or 2%); 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese (optional for extra creaminess); 1/4 tsp ground cumin (optional, for extra flavor); 1/4 tsp chili powder (optional)

By funsmagcom@gmail.com

January 19, 2025

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Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice with Queso is a vibrant and comforting dish that brings the bold, flavorful essence of Mexican cuisine straight to your dinner table. This dish combines tender chicken breasts with perfectly seasoned rice, topped with a rich and creamy queso sauce that ties everything together. It’s a one-pot wonder that is sure to become a family favorite, offering a hearty and satisfying meal that’s as delicious as it is easy to prepare.

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The key to this dish lies in the balance of flavors—succulent chicken, fluffy rice, and the melted queso cheese sauce that adds a velvety richness. Whether you’re making it for a weeknight dinner or a special occasion, this dish delivers an unbeatable combination of textures and tastes. The best part? It’s customizable! You can add your favorite vegetables, heat level, and even switch up the type of cheese in the queso sauce.

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Let’s dive into how to create this crowd-pleasing meal, step by step.

Instructions:

1. Preparing the Chicken:

Season the Chicken:
- Begin by seasoning the chicken breasts with salt, pepper, cumin, chili powder, and paprika. This gives the chicken a flavorful coating that will enhance the overall taste of the dish. Set aside while you prepare the rice.
Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on the outside.
- Remove the chicken from the skillet and set it aside on a plate to rest. Keep the juices in the skillet, as they will add flavor to the rice later.

2. Cooking the Rice:

Sauté Vegetables:
- In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until they begin to soften and become fragrant. Add the minced garlic and cook for another 30 seconds, stirring to prevent burning.
Add Rice and Spices:
- Stir in the rice, ensuring that each grain gets coated with the flavorful oil and vegetable mixture. Add the cumin, chili powder, paprika, oregano, and a pinch of salt and pepper. Stir to combine.
Add Liquid:
- Pour in the chicken broth (or water) and diced tomatoes. Stir everything together, then bring the mixture to a simmer. Once it’s simmering, reduce the heat to low, cover the skillet, and let it cook for about 15-18 minutes, or until the rice is fully cooked and tender.
Shred the Chicken:
- While the rice is cooking, take the chicken breasts and use two forks to shred the chicken into bite-sized pieces. You can also slice the chicken if you prefer larger chunks. Once shredded, set the chicken aside.

3. Making the Queso Sauce:

Prepare the Roux:
- In a separate saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 1-2 minutes to create a roux. This will help thicken the queso sauce.
Add Milk:
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook for 3-5 minutes, allowing the sauce to thicken to a creamy consistency.
Melt the Cheese:
- Gradually add the shredded cheddar and Monterey Jack cheese to the sauce, stirring continuously until the cheese is completely melted and smooth. If you like it spicier, you can add the diced jalapeño at this point. Season the queso with cumin, garlic powder, onion powder, salt, and pepper to taste. Finish off with the lime juice to brighten the flavor.
Adjust Consistency:
- If the queso is too thick, you can add a bit more milk, a tablespoon at a time, until you achieve your desired consistency. Once the queso is smooth and creamy, remove it from the heat.

4. Assembling the Mexican Chicken and Rice with Queso:

Combine Chicken and Rice:
- Once the rice is fully cooked, return the shredded chicken to the skillet with the rice. Stir well to combine, making sure the chicken is evenly distributed throughout the rice.
Pour the Queso:
- Drizzle the prepared queso sauce over the chicken and rice mixture. Stir until the queso is thoroughly mixed in, creating a creamy, cheesy dish.
Garnish and Serve:
- Garnish the dish with fresh cilantro and serve immediately. You can also add extra toppings like sliced jalapeños, avocado, or a dollop of sour cream if you prefer.

Serving Suggestions:

Mexican Chicken and Rice with Queso is a complete meal on its own, but there are plenty of ways to enhance it:

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Fresh Salsa or Pico de Gallo: A side of fresh salsa or pico de gallo can cut through the richness of the queso sauce and add a fresh, zesty element to the meal.
Guacamole: No Mexican meal is complete without guacamole. The creaminess of the avocado pairs perfectly with the cheesy, savory chicken and rice.
Crispy Tortilla Chips: For an added crunch, serve the dish with a side of crispy tortilla chips. You can even use the chips to scoop up the cheesy rice and chicken mixture for an extra fun, interactive meal.
Mexican Street Corn (Elote): Another great side to accompany this dish is Mexican street corn. It offers a smoky, cheesy flavor that complements the flavors in the chicken and rice.
Cilantro-Lime Rice: If you want to intensify the rice experience, serve this dish with a side of cilantro-lime rice for even more fresh, zesty flavor.

Variations and Customizations:

This dish is incredibly versatile and can be adapted based on your preferences or dietary restrictions:

1. Vegetarian Version:

To make this dish vegetarian, simply replace the chicken with a plant-based protein like tofu or tempeh, or add in more vegetables like zucchini, corn, or black beans to the rice mixture.

2. Spicy Version:

If you love heat, add extra diced jalapeños to the rice mixture or to the queso sauce. You can also mix in some chipotle peppers in adobo sauce or use a spicy salsa in place of the diced tomatoes.

3. Healthier Version:

For a lighter option, substitute the chicken with grilled chicken breast or even use cauliflower rice in place of regular rice for a low-carb alternative. You can also use a lower-fat cheese in the queso sauce, such as reduced-fat cheddar or a dairy-free cheese substitute.

4. Make it a Casserole:

To turn this dish into a casserole, transfer the chicken and rice mixture into a baking dish and top with the queso sauce. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until the top is golden and bubbly.

Tips for Success:

Cooking the Rice Properly:
- Ensure that you don’t overcook the rice, as it can become mushy. Once you add the liquid, keep the lid on and avoid stirring too much. This allows the rice to steam and cook evenly.
Resting the Chicken:
- Allow the chicken to rest after cooking. This helps the juices redistribute throughout the meat, making it more tender and juicy.
Adjust the Heat Level:
- If you prefer a milder version, skip the jalapeños in the queso sauce and go light on the chili powder. On the other hand, if you like it spicy, feel free to add more heat with chili flakes or additional jalapeños.
Use the Right Cheese:
- For the creamiest queso, use a combination of cheeses with different melting properties. Cheddar and Monterey Jack are ideal because they melt well and give the sauce a smooth consistency.

More Ways to Customize Your Mexican Chicken and Rice with Queso

While the traditional version of Mexican Chicken and Rice with Queso is delicious as-is, it’s incredibly versatile, and you can easily adjust the ingredients or flavors to fit your tastes. Here are some creative variations to make this dish your own:

1. Use Different Proteins

While chicken is the star of this recipe, you can easily switch it up depending on your preference or dietary requirements. Here are some alternatives:

Ground Beef: Ground beef can be browned and seasoned to replace chicken. Add it to the rice mixture for a hearty, comforting meal. This also works well with a spicier, taco-seasoned twist.
Turkey: Ground turkey is a leaner alternative to ground beef or chicken. You can use ground turkey breast or thighs for a healthier version, adding flavor with a mix of spices similar to those used for the chicken.
Shrimp: For a seafood option, shrimp makes a fantastic addition. Sauté the shrimp in the same pan as the chicken and use it in place of chicken, or combine shrimp with chicken for a mixed protein dish.
Tofu or Tempeh: For a vegetarian or vegan option, use crumbled tofu or tempeh, which you can cook with the same seasoning mix as the chicken for similar flavors. Tofu will absorb the spices and pair wonderfully with the cheesy sauce.

2. Add Extra Vegetables

Vegetables are a great way to bulk up the dish while adding nutrition and variety. Consider adding some of these:

Corn: Add a cup of sweet corn to the rice mixture for added sweetness and color. You can use either frozen or canned corn.
Zucchini: Sauté diced zucchini with the onions and bell peppers for an extra layer of flavor and texture.
Spinach: Stir in a handful of fresh spinach during the final minutes of cooking the rice. It wilts down nicely and adds a pop of green.
Mushrooms: Add sautéed mushrooms for an earthy flavor that pairs perfectly with the queso sauce and spices.
Chopped Tomatoes: Along with the diced tomatoes, you can also add fresh chopped tomatoes for a burst of freshness.

3. Spice It Up

For those who love bold flavors and extra heat, spice up the dish with these ideas:

Chipotle Peppers in Adobo Sauce: Finely chop a chipotle pepper in adobo sauce and add it to the rice mixture for a smoky, spicy kick.
Serrano Peppers: For an extra sharp heat, finely dice serrano peppers and sauté them with the onions and bell peppers.
Hot Sauce: You can stir in a few dashes of your favorite hot sauce (such as sriracha or a Mexican-style hot sauce) into the queso sauce or rice mixture for added heat.

4. Cheese Variations

The cheese in the queso sauce is essential for its creamy and indulgent texture. However, you can switch up the cheeses for different flavors and textures:

Pepper Jack: Swap out Monterey Jack for pepper jack cheese for an extra spicy kick and a bit more tang.
Mexican Blend: A pre-shredded Mexican blend (which typically includes cheddar, Monterey Jack, and sometimes other cheeses like queso blanco or asadero) can be used for a more authentic flavor.
Queso Blanco: For a lighter and slightly tangy queso sauce, use queso blanco, a mild white cheese that melts beautifully and pairs well with Mexican flavors.

5. Garnishes and Toppings

The final touches of your dish can make all the difference. Here are a few garnish options to enhance the flavor and presentation:

Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema will add richness and help cool off the spiciness, providing a balance of flavors.
Sliced Avocado: Fresh avocado slices or guacamole add a creamy texture that complements the cheesy, savory rice and chicken mixture.
Crispy Tortilla Strips: For added crunch, top the dish with crispy tortilla strips or crushed tortilla chips. You can easily make these by frying thin strips of corn tortillas in hot oil or baking them in the oven for a lighter option.
Pickled Red Onions: Pickled onions provide a sharp contrast to the rich flavors of the dish and add a pop of color and acidity.
Fresh Cilantro: A generous sprinkle of freshly chopped cilantro can brighten the dish with its fresh, citrusy flavor.

6. Make It a Casserole

If you prefer a baked version of Mexican Chicken and Rice with Queso, you can transform this dish into a cheesy casserole:

Layering: After cooking the rice and chicken, spread the mixture into a casserole dish. Pour the queso sauce evenly over the top and sprinkle additional cheese on top (such as shredded cheddar or a Mexican blend). Bake at 350°F (175°C) for 10-15 minutes, or until the top is bubbly and golden.
Toppings: For even more flavor, top the casserole with fresh sliced jalapeños or green onions before baking.

7. Low-Carb or Keto Option

To make this recipe low-carb or keto-friendly, replace the rice with cauliflower rice. You can either buy pre-made cauliflower rice or make it by pulsing cauliflower florets in a food processor until it resembles rice grains. Cook the cauliflower rice just as you would regular rice, and follow the rest of the recipe as usual.

Troubleshooting Tips:

To ensure that your Mexican Chicken and Rice with Queso turns out perfectly every time, here are some troubleshooting tips:

1. Rice Is Too Dry or Overcooked:

If your rice turns out too dry, you can add a bit more chicken broth (or water) during the cooking process, making sure to keep it covered while simmering.
If your rice is overcooked, it may have absorbed too much liquid. In this case, it’s best to adjust the liquid next time and ensure that the rice isn’t overcooked by checking it toward the end of the simmering time.

2. Queso Sauce Is Too Thin:

If the queso sauce is too thin, make sure to cook the roux long enough to create a thick base before adding the milk. If it’s still too runny, continue to cook it on low heat, stirring occasionally until it thickens. You can also add more cheese to help thicken it up.
If it gets too thick after it cools, you can easily thin it by adding a little more milk or a bit of cream.

3. Queso Sauce Isn’t Smooth:

If your queso sauce is grainy or separates, it may have overheated during the cheese-melting process. To prevent this, cook the queso on low heat and stir continuously as you add the cheese. If it does get grainy, you can try using an immersion blender to smooth it out.

4. Chicken Isn’t Tender:

If your chicken breasts are dry or tough, make sure to cook them at the right temperature and not overcook them. Using a meat thermometer is the most reliable way to ensure that the chicken reaches 165°F (74°C) without going past it. If you find that your chicken is often dry, consider using chicken thighs, which are more forgiving and juicy.

Final Thoughts:

Mexican Chicken and Rice with Queso is a hearty, flavorful, and comforting meal that brings together all the beloved flavors of Mexican cuisine in one dish. With tender chicken, seasoned rice, and a creamy, cheesy queso sauce, it’s perfect for any occasion, whether you’re serving it for a weeknight dinner or entertaining guests. Customize it with your favorite toppings, adjust the spice level to your liking, and enjoy a delightful meal that’s sure to satisfy.

Mexican Chicken and Rice with Queso is a truly customizable and comforting dish that can be adjusted to fit a wide variety of tastes, preferences, and dietary needs. Whether you choose to spice it up, make it vegetarian, or swap in your favorite ingredients, this dish offers endless possibilities for creativity. With its rich and creamy queso sauce, tender chicken, and flavorful rice, it’s a satisfying meal that will become a staple in your recipe collection.

So, get ready to enjoy a delicious, cheesy, and savory dish that brings the vibrant flavors of Mexican cuisine to your table. Whether you’re cooking for your family, hosting a party, or just craving something comforting, Mexican Chicken and Rice with Queso is guaranteed to be a hit!

Yield: 4