Queso Chicken and Rice
This Queso Chicken and Rice is a Tex-Mex inspired one-skillet meal loaded with taco-seasoned chicken, fluffy white rice, Rotel tomatoes, and a luscious queso sauce that coats every single bite — ready in just 30 minutes!
Equipment
- Large oven-safe skillet or sauté pan - 12-inch with a tight-fitting lid
- Cast iron skillet - optional but ideal for broiling
- Sharp chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon or heat-safe spatula
- Instant-read meat thermometer
- Can opener
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 oz taco seasoning - 28g packet
- 1.5 tablespoons water - for coating chicken in seasoning
- 1.5 cups chicken broth - 355ml
- 1 cup half-and-half - 240ml
- 1 cup queso blanco dip - 240ml, warmed
- 1 cup salsa - 230g, mild, medium, or hot to taste
- 2 cups instant white rice - 370g (or long-grain white rice — see Notes)
- 10 oz Rotel diced tomatoes with green chiles - 283g can, drained
- 4 oz diced green chiles - 113g can
- 0.5 cup pico de gallo - 120g
- 0.25 cup fresh cilantro - 15g, roughly chopped
- 1 cup Mexican blend shredded cheese - 115g, for topping
- Sour cream - for garnish (optional)
- Sliced jalapeños - for garnish (optional)
- Lime wedges - for garnish (optional)
Instructions
- Cut chicken into 1-inch cubes, pat dry, and toss with water and taco seasoning until evenly coated.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in a single layer for 6-8 minutes until golden brown and cooked through (165°F). Transfer to a plate and set aside.
- Reduce heat to medium. In the same skillet, add half-and-half, rice, warmed queso blanco dip, salsa, and chicken broth. Stir until smooth and bring to a boil.
- Reduce heat to low, cover tightly, and simmer undisturbed for 5 minutes (instant rice) or 18-20 minutes (long-grain rice) until rice is tender and liquid is absorbed.
- Remove from heat and stir in drained Rotel tomatoes, diced green chiles, pico de gallo, and fresh cilantro until well distributed.
- Nestle reserved chicken into the rice mixture and sprinkle Mexican blend cheese evenly over the top.
- Broil on high for 3-5 minutes until cheese is melted and bubbly. Alternatively, cover and heat on low for 2-3 minutes to melt the cheese.
- Garnish with fresh cilantro, sour cream, sliced jalapeños, and lime wedges. Serve directly from the skillet.
Notes
- Rice tip: Long-grain white rice yields fluffier, defined grains. Instant rice is a faster shortcut — adjust cooking time accordingly.
- Warm the queso: Always warm the queso dip before adding to the skillet (30-45 seconds in the microwave) to prevent a lumpy sauce.
- Drain tomatoes: Drain the Rotel thoroughly — excess liquid can make the rice mushy.
- Chicken substitutes: Boneless chicken thighs, shrimp, or ground beef all work beautifully in this recipe.
- Make it spicier: Use hot salsa, add cayenne pepper to the seasoning, or stir in fresh diced jalapeño with the Rotel.
- Low-carb option: Replace white rice with cauliflower rice — stir in after removing from heat and let residual warmth soften it for 3-4 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating to restore creaminess.
- Freezer-friendly: Freeze for up to 2 months (omit fresh toppings before freezing). Texture may soften slightly but flavor holds up well.
- Ahead of time: Cook the full dish up to 2 days ahead and reheat with a splash of broth on the stovetop.
- Add-ins: Stir in drained black beans, frozen corn, or diced bell pepper for extra texture and color.