Name: Queso Chicken and Rice: A Delicious and Easy Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6-8 servings
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; Salt and pepper to taste; 1 tbsp butter; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup long-grain white rice, rinsed; 2 cups chicken broth; 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained; 1/2 cup frozen corn; 1/4 cup chopped cilantro, plus more for garnish; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups milk; 8 oz Velveeta cheese, cubed; 4 oz Monterey Jack cheese, shredded; 4 oz sharp cheddar cheese, shredded; 1 (4 oz) can diced green chilies, undrained; 1/2 tsp salt; 1/4 tsp black pepper; Sour cream; Guacamole; Chopped green onions; Hot sauce

Queso Chicken and Rice: Prepare to be transported to a world of creamy, cheesy, and utterly irresistible comfort food! I’m so excited to share this recipe with you because it’s one of those dishes that’s guaranteed to become a family favorite. Imagine tender, juicy chicken simmered in a luscious queso sauce, all nestled on a bed of fluffy rice. Are you drooling yet?

While the exact origins of Queso Chicken and Rice are a bit hazy, its roots are firmly planted in the Tex-Mex tradition, where cheese reigns supreme. Queso, meaning “cheese” in Spanish, has evolved from a simple melted cheese dip to a versatile sauce that elevates countless dishes. This particular combination of chicken, queso, and rice is a testament to the ingenuity of home cooks who sought to create a satisfying and flavorful meal using readily available ingredients.

What makes this dish so beloved? It’s the perfect marriage of textures and flavors. The creamy, cheesy sauce coats every grain of rice and morsel of chicken, creating a symphony of deliciousness in every bite. It’s also incredibly convenient! This Queso Chicken and Rice recipe is a one-pot wonder, making cleanup a breeze. Plus, it’s easily customizable to suit your taste preferences. Whether you like it mild or spicy, this dish is sure to please!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
Salt and pepper to taste

For the Rice:

1 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
2 cups chicken broth
1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
1/2 cup frozen corn
1/4 cup chopped cilantro, plus more for garnish

For the Queso:

4 tbsp butter
4 tbsp all-purpose flour
3 cups milk
8 oz Velveeta cheese, cubed
4 oz Monterey Jack cheese, shredded
4 oz sharp cheddar cheese, shredded
1 (4 oz) can diced green chilies, undrained
1/2 tsp salt
1/4 tsp black pepper

Optional Toppings:

Sour cream
Guacamole
Chopped green onions
Hot sauce

Preparing the Chicken:

Okay, let’s start with the chicken. This is where we build the flavor base for the whole dish, so don’t skimp on the spices!

Season the Chicken: In a large bowl, combine the cubed chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the spices in there.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until it’s cooked through and lightly browned on all sides. This usually takes about 5-7 minutes, depending on the size of your chicken cubes. Be careful not to overcrowd the pan; if necessary, cook the chicken in batches to ensure even browning. Overcrowding will steam the chicken instead of searing it, and we want that nice color and flavor! Once cooked, remove the chicken from the skillet and set aside.

Cooking the Rice:

Now, let’s get the rice going. This isn’t just plain rice; we’re infusing it with flavor from the get-go!

Sauté the Aromatics: In the same skillet you used for the chicken (no need to wash it all those leftover bits add flavor!), melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Toast the Rice: Add the rinsed rice to the skillet and cook, stirring constantly, for about 2-3 minutes. This toasting process helps to enhance the rice’s nutty flavor and prevents it from becoming too sticky.
Add Liquids and Simmer: Pour in the chicken broth and the can of diced tomatoes and green chilies (Rotel). Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Don’t peek! Resist the urge to lift the lid too often, as this will release steam and prolong the cooking time.
Stir in Corn and Cilantro: Once the rice is cooked, stir in the frozen corn and chopped cilantro. Cover the skillet again and let it sit for a few minutes to allow the corn to heat through.

Making the Queso:

This is the star of the show! A creamy, cheesy queso that brings everything together. Don’t be intimidated; it’s easier than you think.

Make a Roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. This will help thicken the queso. Make sure to cook out the raw flour taste, but don’t let it brown too much.
Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until the mixture is smooth and thickened, about 5-7 minutes.
Melt the Cheeses: Reduce the heat to low and add the cubed Velveeta cheese, shredded Monterey Jack cheese, and shredded sharp cheddar cheese. Stir constantly until all the cheeses are melted and the queso is smooth and creamy.
Add Green Chilies and Season: Stir in the can of diced green chilies (undrained), salt, and pepper. Taste and adjust the seasoning as needed. If you like a spicier queso, you can add a pinch of cayenne pepper or a dash of hot sauce.

Assembling the Queso Chicken and Rice:

Finally, the moment we’ve all been waiting for! Time to put everything together and enjoy this delicious dish.

Combine Chicken and Rice: Gently stir the cooked chicken into the cooked rice. Make sure the chicken is evenly distributed throughout the rice.
Pour on the Queso: Pour the creamy queso over the chicken and rice mixture. Stir gently to combine, ensuring that everything is coated in that cheesy goodness.
Serve and Garnish: Serve the Queso Chicken and Rice immediately. Garnish with extra chopped cilantro, sour cream, guacamole, chopped green onions, and hot sauce, if desired. I personally love a dollop of sour cream and a sprinkle of green onions!

Tips and Variations:

Spice it up: For a spicier dish, add a pinch of cayenne pepper to the chicken seasoning or use a spicier variety of diced tomatoes and green chilies. You can also add a few dashes of your favorite hot sauce.
Use different cheeses: Feel free to experiment with different types of cheese in the queso. Pepper jack cheese would add a nice kick, or you could use a blend of Mexican cheeses.
Add beans: Stir in a can of drained and rinsed black beans or pinto beans for added protein and fiber.
Make it in a slow cooker: You can easily adapt this recipe for a slow cooker. Brown the chicken first, then add it to the slow cooker along with the rice, chicken broth, and diced tomatoes and green chilies. Cook on low for 4-6 hours, or until the rice is cooked through. Stir in the corn, cilantro, and queso before serving.
Make it ahead: You can prepare the chicken, rice, and queso separately ahead of time and store them in the refrigerator. When you’re ready to serve, simply reheat everything and combine.
Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Enjoy!

Conclusion:

This Queso Chicken and Rice isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! Seriously, the creamy, cheesy goodness combined with the tender chicken and perfectly cooked rice is a symphony of textures and tastes that will have everyone asking for seconds. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, making it a must-try recipe for busy weeknights or casual weekend gatherings. I’ve made this dish countless times, and it’s always a hit, even with the pickiest eaters!

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the queso sauce. If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt for a tangier flavor and reduced fat content. You could also add some black beans, corn, or diced tomatoes for extra texture and nutrients. Think of this recipe as a blank canvas let your culinary imagination run wild!

Serving suggestions are endless! I personally love serving this Queso Chicken and Rice with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of warm tortillas for a build-your-own-bowl experience. It’s also fantastic served as a filling for burritos or enchiladas. For a complete meal, pair it with a simple side salad or some steamed vegetables. And if you happen to have any leftovers (which is rare!), they’re just as delicious the next day for lunch. You can even repurpose the leftovers into quesadillas for a quick and easy snack.

Variations to Explore:

* Spicy Queso Chicken and Rice: Add diced jalapeños or a dash of hot sauce to the queso sauce.
* Vegetarian Queso Rice: Substitute the chicken with black beans or roasted vegetables like bell peppers and zucchini.
* Tex-Mex Queso Chicken and Rice: Add black beans, corn, and diced tomatoes for a Tex-Mex twist.
* Creamy Green Chile Queso Chicken and Rice: Stir in a can of diced green chiles for a smoky and flavorful variation.
* Healthier Queso Chicken and Rice: Use Greek yogurt instead of cream cheese and brown rice instead of white rice.

I truly believe that this recipe will become a staple in your kitchen. It’s the perfect combination of comfort food and convenience, and it’s sure to satisfy even the most discerning palates. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of homemade Queso Chicken and Rice!

I’m so excited for you to try this recipe and discover your own favorite variations. Once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using #QuesoChickenAndRice or tag me in your posts. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Happy cooking! I can’t wait to see what culinary masterpieces you create!