Name: Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces; 1 tsp Goya Adobo Seasoning; 1 10 oz pkg 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 all work); Cooking spray

There’s something incredibly comforting about warming up a dish that’s layered with flavors and a smooth cheesy finish—this Mexican Chicken and Rice with Queso Recipe hits that spot perfectly. It’s satisfying, easy to make, and the queso adds that melty, dreamy touch you’ll want to dip into with every bite.

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 Mexican Chicken and Rice with Queso Recipe
Top Tip
How to Serve Mexican Chicken and Rice with Queso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Chicken and Rice with Queso Recipe

Why You'll Love This Recipe

This Mexican Chicken and Rice with Queso Recipe quickly became one of my go-tos when I want a fuss-free meal that impresses with simple ingredients. It combines juicy chicken, vibrant saffron rice, and a luscious queso dip that makes every forkful sing.

Simple Yet Flavorful: Minimal ingredients but maximum flavor from the Adobo seasoning and saffron rice.
One-Pot Wonder: No need to juggle multiple pans — it all comes together in just one pot for easy cleanup.
Cheesy Comfort: The white queso dip stirred in at the end adds a creamy, melty richness that makes it feel special.
Family Friendly: Even picky eaters tend to enjoy this, and it’s great for weeknight dinners or casual gatherings.

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 Mexican Chicken and Rice with Queso Recipe plays a crucial role, bringing together texture, flavor, and that all-important cheesy finish. When shopping, look for quality chicken breasts and authentic saffron rice packages — it makes a difference!

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: A good quality olive oil brings a subtle fruity base, perfect for browning the chicken without overpowering it.
Boneless skinless chicken breast: Cutting these into small pieces helps them cook evenly and quickly, absorbing the seasoning beautifully.
Goya Adobo Seasoning: This adds that classic Latin flavor punch—if you haven’t tried adobo, you’re in for a treat.
Vigo Saffron Yellow Rice: The saffron rice gives this dish its signature golden hue and a slightly floral, earthy taste that’s entirely comforting.
Knorr Tomato Bouillon (optional): Boosts the tomato flavor and depth without needing fresh tomatoes or extra spices.
Water: Essential for perfectly cooking the rice without making it mushy—no shortcuts here!
White Queso Dip: This creamy, melty cheese mixture is the crown jewel of the dish—adds richness and smooth texture.
Milk: A splash helps loosen the queso and make it velvety enough to coat the rice without clumping.
Cooking spray: Useful to keep the pan non-stick and prevent the chicken from sticking during cooking.

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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 mixing things up with this Mexican Chicken and Rice with Queso Recipe based on what’s in my fridge or my mood. Don’t be afraid to tweak spices or swap ingredients to suit your taste buds — it’s incredibly forgiving and adaptable.

Variation: Sometimes I swap the chicken breasts for thighs—they stay juicy and bring a bit more flavor, especially if you sear them well before adding the rice.
Spice it up: If you like heat, adding a diced jalapeño or a few dashes of hot sauce to the chicken while cooking makes this recipe pop even more.
Vegetables: Stir in some sautéed bell peppers or corn before adding the rice for extra texture and sweetness that balances the cheese nicely.
Dairy-Free Option: Use a dairy-free queso sauce or skip the queso altogether and add avocado slices on top for creamy richness.

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

Step 1: Prep & Season the Chicken Just Right

I always pat my chicken pieces dry before seasoning with the Goya Adobo. This helps the seasoning stick and promotes better browning. Cutting against the grain ensures the chicken is tender with each bite. Trust me, the difference is worth the extra few minutes.

Step 2: Brown the Chicken Perfectly

Heat your olive oil in a large Dutch oven or a deep skillet with a tight-fitting lid. Add the chicken pieces and let them cook undisturbed for about 3 minutes on one side, so they get that nice golden crust, then flip and let cook through on the other side. Resist the urge to stir too much—it’s the perfect sear that locks in flavor.

Step 3: Add Rice & Liquid, Then Let It Simmer

Once the chicken is browned, toss in your saffron rice, crushed tomato bouillon cube (if you’re using it), and the water. Give it a good stir to combine everything, then crank the heat until it just boils. Reduce to a simmer, cover tightly, and let it do its magic for around 20-25 minutes. No peeking here—lifting the lid too soon can mess with the steam that cooks the rice evenly.

Step 4: Stir in the Queso for the Creamy Finish

When the rice is tender and the water absorbed, turn off the heat and stir in the white queso dip along with the milk. I use a fork to fluff everything up gently, making sure the cheese coats each grain of rice and chicken piece with that dreamy velvety texture.

Top Tip

I’ve learned a few tricks over time that really help this Mexican Chicken and Rice with Queso Recipe turn out well every single time, especially when it comes to rice texture and flavor balance.

Lid Choice Matters: If your pot’s lid has a vent hole, covering or sealing it (foil or tape!) keeps steam inside, which means perfectly cooked rice instead of crunchy grains.
Pat Chicken Dry: Removing excess moisture before seasoning ensures better browning and tasting chicken pieces—don’t skip it!
Don’t Rush the Simmer: Letting the rice cook undisturbed is key so it absorbs all the flavors and finishes chewy but tender, especially with this saffron rice.
Fluff with a Fork: This helps keep the rice fluffy and avoids mushy clumps when you stir in the queso and milk at the end.

How to Serve Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice - Serving Suggestion

Garnishes

I love topping this dish with fresh cilantro and a squeeze of lime to brighten up the richness of the queso. A few slices of avocado or a dollop of sour cream can add creamy layers that contrast wonderfully with the savory flavors.

Side Dishes

This pairs beautifully with a crisp green salad dressed with lime vinaigrette or some simple black beans on the side. Corn tortillas or warm chips turn it into a festive meal perfect for sharing.

Creative Ways to Present

For special dinners, I’ve served this dish in shallow bowls topped with colorful diced tomatoes and scallions, or even turned it into stuffed peppers by spooning the mixture into roasted bell peppers before baking briefly. It feels festive and lets the queso melt throughout creatively.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they keep well for up to 3 days. The flavors actually meld nicely overnight, so if you can resist, the next day’s meal tastes even better.

Freezing

This recipe freezes pretty well too—just portion it out into freezer-safe containers. When ready to eat, thaw in the fridge overnight for best results.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of milk or water to loosen the queso and prevent drying out. Microwaving works too—just stir halfway through to keep it creamy and evenly warm.

Frequently Asked Questions:

Can I use other types of rice for the Mexican Chicken and Rice with Queso Recipe?

The traditional flavor and color come from the Vigo Saffron Yellow Rice, but you can substitute long grain white rice if needed. Just keep in mind the taste and texture will be a bit different, and you might need to adjust cooking times accordingly.

What’s the best way to prevent the rice from being crunchy at the bottom?

Make sure to use a pot with a lid that seals tightly, without steam vent holes. The steam trapped inside is essential for cooking the rice evenly. If your lid has a hole, try covering it with foil or tape as some cooks have found success with that method.

Can I make this recipe ahead of time?

Absolutely! You can prepare it up to a day in advance, then reheat gently on the stove or microwave. Just add a splash of milk or water when reheating to keep the queso creamy and the rice fluffy.

Is this Mexican Chicken and Rice with Queso Recipe spicy?

It’s mild by default, which makes it great for all kinds of palates, but you can easily add heat with a bit of jalapeño or hot sauce during cooking if you want to bring some kick to the dish.

Final Thoughts

This Mexican Chicken and Rice with Queso Recipe really feels like a warm hug on a plate every time I make it. It’s straightforward, forgiving for home cooks, and irresistibly creamy and flavorful. I hope you give it a try and it becomes one of those comforting dishes you keep coming back to, just like I do.