Name: Mexican Chicken and Rice with Queso Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.5 lbs chicken breast; 1 tsp adobo seasoning; 2 tsp olive oil; Cooking spray; 10 oz saffron yellow rice; 1 cube tomato bouillon; 2½ cups water; 3 oz white queso; 2 tbsp milk

Introduction

This Mexican Chicken and Rice with Queso is a comforting one-pan meal that combines tender chicken, flavorful saffron rice, and creamy white queso. Perfect for a cozy dinner, it comes together easily and offers rich, satisfying flavors.

A black skillet filled with one main layer of orange-colored rice mixed with small chunks of cooked chicken and bits of melted yellow and white cheese scattered evenly on top. Small green herb pieces are sprinkled over the dish, adding a touch of color. The skillet is placed on a white marbled surface with some green herbs and a folded striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz white queso
2 tsp olive oil
2 tbsp milk
1.5 lbs chicken breast
1 tsp adobo seasoning
10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

Instructions

Step 1: Pat the chicken breasts dry with paper towels, then season thoroughly with the adobo seasoning on all sides.
Step 2: Heat the olive oil in a large skillet over medium heat. Sauté the chicken until browned, about 3 minutes per side.
Step 3: Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine and bring the mixture to a boil.
Step 4: Reduce heat to low, cover the skillet, and let it simmer for 20-25 minutes. Check the rice to ensure it’s fully cooked before removing from heat.
Step 5: Stir in the white queso and milk. Fluff the mixture with a fork to evenly combine all ingredients.
Step 6: Serve warm, making sure each portion includes chicken, rice, and creamy queso.

Tips & Variations

For extra flavor, add a minced garlic clove when sautéing the chicken.
Use low-fat milk or a milk alternative to make it lighter without sacrificing creaminess.
Add chopped cilantro or a squeeze of lime juice before serving for a fresh touch.
Substitute chicken thighs for a juicier, more tender result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or milk if the mixture seems dry.

How to Serve

A close-up of a black plate filled with a textured yellow dish that looks like scrambled eggs mixed with small pieces of cooked chicken, all drizzled with a light cream sauce and sprinkled with small green herbs. A silver fork rests on the edge of the plate. In the background, two yellow corn tortillas and a small white bowl with a white sauce sit on a white marbled surface. A woman's hand is visible in the lower-left corner holding the plate photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of white queso?

Yes, you can substitute with Monterey Jack, queso fresco, or even a mild cheddar for a slightly different taste and texture.

Is saffron yellow rice necessary, or can I use plain rice?

Saffron rice adds a unique flavor and color, but you can use plain white or yellow rice if you prefer. Adjust seasoning accordingly to maintain flavor balance.

Mexican Chicken and Rice with Queso Recipe

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★★★★★

4.8 from 129 reviews

A flavorful Mexican Chicken and Rice recipe cooked in a skillet, featuring perfectly seasoned chicken breasts, saffron-infused yellow rice, and creamy white queso melted in for a rich, comforting meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Chicken

1.5 lbs chicken breast
1 tsp adobo seasoning
2 tsp olive oil
Cooking spray

Rice

10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water

Queso Sauce

3 oz white queso
2 tbsp milk

Instructions

Prepare Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season the chicken thoroughly on all sides with adobo seasoning to infuse bold flavors.
Sauté Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sauté until browned, about 3 minutes per side, creating a golden crust while locking in juiciness.
Add Rice And Bouillon: To the skillet with the browned chicken, add the saffron yellow rice, 2½ cups of water, and the tomato bouillon cube. Stir gently to combine all ingredients evenly, then bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and cover the skillet with a lid. Let the chicken and rice simmer undisturbed for 20 to 25 minutes until the rice is tender and the liquid absorbed. Check the rice for doneness before proceeding.
Add Queso And Milk: Remove the lid and stir in the white queso and milk. Fluff the mixture with a fork to melt the queso and ensure a creamy, cohesive dish.
Serve: Plate the chicken and rice mixture while warm, ensuring each serving has a hearty portion of savory chicken, saffron-infused rice, and luscious white queso for a satisfying meal.

Notes

Patting the chicken dry before seasoning helps achieve a better sear.
Do not stir the rice too much during simmering to prevent it from becoming mushy.
You can substitute white queso with Monterey Jack cheese if unavailable.
Adjust water quantity slightly based on your rice brand to ensure perfect texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Mexican chicken rice, saffron rice with chicken, creamy queso chicken recipe, one skillet Mexican chicken, easy Mexican dinner