Name: Easy Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breast, cut into small bite-size pieces; 1 tsp Goya Adobo Seasoning; 2 tsp olive oil; 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon (optional); 2½ cups water; 3 oz White Queso Dip; 2 tbsp milk (skim, 1%, 2%, or whole); Cooking spray

There’s something so comforting about a one-pot meal that’s full of flavor and easy to put together. This Easy Mexican Chicken and Rice with Queso Recipe hits that sweet spot—creamy, cheesy, and packed with that irresistible Mexican flair that makes weeknight dinners feel special without any fuss.

A white round plate with blue dotted edges holds a creamy, yellow-orange rice dish with visible chunks of beige chicken, topped with bits of green parsley. On the top left of the plate, there is a small portion of black beans. Behind the plate on a white marbled surface, there is a stack of golden-brown flatbread resting on brown paper. A silver fork is partly on the plate near the beans. The colors are warm and inviting, showcasing the soft and creamy texture of the main dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mexican Chicken and Rice with Queso Recipe
Top Tip
How to Serve Easy Mexican Chicken and Rice with Queso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mexican Chicken and Rice with Queso Recipe

Why You'll Love This Recipe

I remember the first time I made this Easy Mexican Chicken and Rice with Queso Recipe – it was a whirlwind evening but this dish really pulled through. Simple ingredients, quick prep, and the kind of cheesy goodness that feels like a warm hug. You’ll find this recipe becomes a staple in your rotation, trust me!

One-Pot Wonder: Everything cooks in one pan, so cleanup is a breeze.
Flavor-Packed: The saffron yellow rice combined with Mexican seasonings and queso creates a vibrant, comforting dish.
Family Friendly: My kids love the cheesy finish, and it’s easy to adjust spice levels to suit everyone.
Customizable: Whether you want it heartier or lighter, you can easily tweak the ingredients to fit your mood and pantry.

A close-up shot of a black plate filled with scrambled yellow eggs mixed with pieces of light brown cooked chicken, topped with small green herb pieces and drizzled with a light white sauce. A metal fork rests on the right side of the plate. In the background, a small white bowl with a creamy sauce and two yellow tortillas are visible, all set against a white marbled surface. A woman's hand is holding the edge of the plate on the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Mexican Chicken and Rice with Queso Recipe works in harmony to build layers of flavor and texture. The saffron rice brings that lovely golden color and subtly floral note, while the queso adds creamy richness that ties everything together beautifully.

Flat lay of fresh boneless skinless chicken breast pieces, bright yellow uncooked saffron rice in a small white ceramic bowl, a small white bowl with golden olive oil, whole uncracked brown eggs nearby, a small white bowl filled with creamy white queso dip, a small white bowl containing skim milk, and a small white bowl holding a cube of tomato bouillon, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Helps brown the chicken nicely without overpowering flavors.
Boneless Skinless Chicken Breast: Easy to cook quickly and absorbs seasoning well.
Goya Adobo Seasoning: Adds the perfect Mexican seasoning blend that’s savory and slightly tangy.
Vigo Saffron Yellow Rice (Arroz Amarillo): The star grain, infused with saffron and color—don’t substitute easily or you’ll miss the authentic taste.
Knorr Tomato Bouillon Cube: Optional but highly recommended for an extra depth of tomato-based flavor.
Water: The cooking liquid that steams the rice; just enough to make it tender without sogginess.
White Queso Dip: Melts into the rice creating that signature creamy finish—choose a good quality queso for the best taste.
Milk: Just a touch to loosen the queso and help it blend perfectly into the rice.
Cooking Spray: For prepping the pan so nothing sticks and the chicken browns evenly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe by adding little twists here and there. You should definitely make it feel like your own. For example, I sometimes toss in a handful of frozen corn or some black beans for extra texture and color, and it’s just fantastic. Feel free to adapt spices and extras to suit your taste buds!

Variation: Try swapping the chicken breast for thigh meat if you want juicier bites—thighs handle longer cooking without drying out.
Dairy-Free Option: Use a plant-based queso dip and a non-dairy milk like oat or almond milk for a creamy dairy-free twist.
Extra Heat: Add a pinch of cayenne or chopped jalapeños when cooking the chicken to turn up the spice.
Veggie Boost: Fresh diced bell peppers or a handful of spinach stirred in near the end brighten the dish up and add nutrients.

Step-by-Step: How I Make Easy Mexican Chicken and Rice with Queso Recipe

Step 1: Prep Your Chicken Just Right

First things first, I pat the chicken pieces dry with a paper towel. This step might seem small, but it’s key for getting a nice golden sear. Then I sprinkle on the adobo seasoning and rub it all over each piece. This not only seasons the chicken but also helps develop a lovely crust as it cooks.

Step 2: Brown the Chicken

Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the chicken pieces in a single layer and let them cook undisturbed for about 3 minutes. This gives you that gorgeous caramelized surface. Flip the pieces and cook a few more minutes until lightly browned but not fully cooked through yet. You want some color for flavor without drying the chicken.

Step 3: Add Rice and Liquids

Once the chicken is browned, toss in your saffron rice package along with the crushed tomato bouillon cube (if you’re using it) and pour in 2½ cups water. Give it a good stir to combine everything, then bring the mixture to a gentle boil.

Step 4: Simmer with a Lid On

When things are boiling, reduce the heat to low, cover tightly, and let it simmer gently. This step is key to perfect rice every time. I aim for about 20 to 25 minutes, but watch out for steam escaping—if your lid has a vent, cover it tightly with foil (I’ve had friends burn through extra water and still get crunchy rice because of that). After 20 minutes, check if the rice is tender and the chicken cooked through.

Step 5: Stir in the Queso and Milk

Once your rice is tender and all liquid absorbed, remove from heat and stir in the queso dip along with the milk. This step is what transforms the dish into creamy, cheesy heaven. Be gentle and fluff it all together with a fork so your rice doesn’t get mushy.

Step 6: Serve Warm and Enjoy!

Dish it out while it’s still warm, and get ready for those happy smiles around the dinner table. This meal is all about comforting textures and rich, satisfying flavors.

Top Tip

After making this Easy Mexican Chicken and Rice with Queso Recipe several times, I’ve learned a few things that really help it shine every time. Sharing these little nuggets makes me hopeful you’ll enjoy it as much as I do without any hiccups.

Dry Your Chicken Thoroughly: Moist chicken steams rather than sears, so patting it dry before seasoning makes all the difference in flavor.
Tight Lid is Crucial: Your pot or pan lid needs to seal well without vents; otherwise, the rice may turn out crunchy no matter how long you cook it.
Fluff Gently: When adding queso and milk, use a fork to fluff gently to keep the rice's texture light and avoid clumping.
Cut Against the Grain: Prepare your chicken by slicing against the grain so the meat stays tender and easy to bite.

How to Serve Easy Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice - Serving Suggestion

Garnishes

Personally, I keep garnishes simple and fresh — chopped cilantro and some sliced green onions on top add bright, fresh notes that cut through the creamy richness. Sometimes a squeeze of fresh lime juice just before serving wakes everything up beautifully. If you like a little crunch, diced radishes or crushed tortilla chips are a fun addition.

Side Dishes

This dish is a full meal on its own, but I often serve it alongside a simple Mexican street corn salad or a refreshing cucumber and tomato salad for balance. If you want more veggies, roasted poblano peppers or a side of black beans are excellent partners.

Creative Ways to Present

For a festive dinner, I’ve scooped the chicken and rice onto warm corn tortillas to make little tacos topped with fresh pico de gallo. Another time, I layered it in a casserole dish, sprinkled extra queso on top, and baked until bubbly for a crowd-pleasing bake. Both ways are big hits at parties!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Easy Mexican Chicken and Rice with Queso Recipe keep really well in an airtight container in the fridge for about 3 days. I find the flavors actually deepen overnight, which is a lovely bonus! Just be sure to cool it before sealing to avoid soggy rice.

Freezing

Freezing works, but keep in mind the texture of the rice may soften slightly upon thawing. I recommend portioning the dish into meal-sized containers and freezing for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

When reheating, add a splash of water or milk to loosen the rice if it looks dry. Heat gently on the stove over low heat, stirring occasionally, or in the microwave covered with a damp paper towel to keep moisture in. This keeps your queso creamy and the rice fluffy without drying out.

Frequently Asked Questions:

Can I use brown rice instead of saffron yellow rice?

Brown rice has a longer cooking time and different liquid ratio, so substituting it will require adjustments. The saffron yellow rice in this recipe provides distinctive flavor and color that are harder to replicate with brown rice. If you want to try brown rice, cook it separately and mix with sautéed chicken and queso to maintain texture.

What if I can’t find white queso dip?

You can substitute with cream cheese mixed with a little sour cream or shredded mozzarella and Monterey Jack cheeses melted together. It won’t be exactly the same but still delivers creamy, cheesy goodness. Some stores sell white queso in the deli section or you might find it in Mexican markets online.

How do I prevent the rice from being crunchy?

Make sure your pot’s lid seals tightly with no vent holes, as steam escaping is the main cause of crunchy rice despite cooking time. If your lid has a steam vent, cover it with foil or tape. Also keep the heat low during simmering and don’t peek too often, as that releases steam.

Can I double this recipe for a larger crowd?

Absolutely! Just use a bigger pot to allow space for rice and chicken to cook evenly. Keep the cooking time roughly the same, but check doneness carefully since more ingredients could increase cooking time slightly. Stir the ingredients gently when adding queso to maintain texture.

Final Thoughts

This Easy Mexican Chicken and Rice with Queso Recipe holds a special place in my kitchen for how effortlessly it comes together and satisfies everyone at the table. I’m confident once you try it, you’ll find yourself coming back to it time and again for those cozy evenings when you want flavor and comfort without complicated steps. Give it a go—I’m cheering you on every step of the way!