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Mexican Chicken and Rice with Queso

Mexican chicken and rice with queso is an easy one-pot skillet meal with golden, tender rice studded with browned chicken. Simmered with salsa and spices, then finished with melted white queso dip for a creamy crown.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
chicken breasts
  • 1 lb boneless skinless chicken breasts, cubed boneless skinless
onion
  • 1 medium onion, diced diced
garlic
  • 3 cloves garlic, minced minced
long-grain white rice
  • 1.5 cup long-grain white rice
chicken broth
  • 3 cup chicken broth
salsa
  • 1 cup salsa
ground cumin
  • 1 tsp cumin
chili powder
  • 1 tsp chili powder
white queso dip
  • 2 cup white queso dip
corn
  • 1 cup corn
red bell pepper
  • 1 red bell pepper, diced diced
salt and pepper
  • 0.25 tsp Salt and pepper to taste to taste
fresh cilantro
  • 0.25 cup Fresh cilantro for garnish garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the chicken
  1. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then brown on all sides for about 5 minutes until golden and cooked through.
Build the rice base
  1. Add diced onion and garlic, then cook for 2 minutes until fragrant. Stir so the browned chicken pieces are evenly mixed through the skillet.
  2. Stir in the long-grain white rice and toast for 2 minutes. Look for the grains to look slightly dry and fragrant before adding liquid.
Simmer
  1. Pour in chicken broth, salsa, cumin, and chili powder, then bring to a boil. Adjust the heat so active bubbling is visible across the surface.
  2. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender. Keep the lid on so steam builds and the rice cooks evenly.
Melt queso and finish
  1. Stir in white queso dip, corn, and red bell pepper. Make sure the dip coats the rice so the color turns creamy throughout.
  2. Cook uncovered for 3-5 minutes until queso is melted and the rice is tender. Watch for bubbling at the edges and a glossy, sauce-thickened texture.
Serve
  1. Garnish with fresh cilantro and serve hot. The overhead steam should be noticeable as soon as the skillet hits the table.

Notes

Pro tip: toast the rice before adding liquid to keep the grains from turning mushy, and use a tight cover during the 15-minute simmer for even cooking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing: yes, cool completely and freeze up to 2 months, then reheat slowly, since queso can thicken—stir in a little broth to loosen. For a lighter swap, use reduced-fat white queso dip to cut calories while keeping the creamy finish.