Go Back

Cheesy Queso Chicken and Rice

A beloved comfort food that combines Mexican flavors with creamy goodness, making it a perfect dish for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast (cut into small cubes) Opt for fresh chicken breasts for best flavor.
  • 1 tbsp olive oil
  • 1 small yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 2-3 tbsp taco seasoning Ensure it's gluten-free if needed.
  • 10 oz Rotel or diced tomatoes with green chiles (do not drain)
  • 1 cup long grain white rice (uncooked, rinsed) Rinsing removes excess starch.
  • 2 cups chicken broth
  • 1/2 cup milk or cream Use coconut milk for a dairy-free version.
  • 4 oz cream cheese (cubed, optional)
  • 1 cup jarred queso dip Choose a high-quality dip for best flavor.
  • 1 cup shredded cheddar or Mexican blend cheese Freshly grated melts better.
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • Chopped cilantro or green onions (optional for topping)

Method
 

Preparation
  1. Gather all your ingredients neatly on your counter to streamline your cooking process.
Cooking
  1. In a large pot, heat olive oil over medium heat until shimmering. Add diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
  2. Stir in the cubed chicken breast, cooking until lightly browned on all sides, about 5-7 minutes.
  3. Sprinkle in the taco seasoning, ensuring every piece of chicken is coated well.
  4. Add the undrained tomatoes, rinsed rice, and chicken broth, stirring gently to combine.
  5. Reduce heat to low and stir in milk and cream cheese until fully melted.
  6. Add the jarred queso dip followed by the shredded cheese, stirring gently until everything is melted and bubbling.
  7. Taste and adjust seasoning before serving hot, garnished with optional cilantro or green onions.

Notes

This dish is perfect for quick weeknight dinners or entertaining. Store in the fridge for up to 3-4 days, or freeze for 2-3 months.