Go Back

Mexican Chicken and Rice With Queso Recipe

Print Recipe Pin Recipe

Ingredients
  

  • Ingredients:
  • 1 lb chicken breasts cut into bite-sized pieces
  • 1 cup rice instant white rice or long grain white rice
  • 1 packet taco seasoning
  • 1 cup white queso cheese
  • 1 cup salsa
  • 2 cups chicken broth or water
  • 1 cup pico de gallo optional
  • Fresh cilantro for garnish optional
  • Tortillas or tortilla chips for serving optional

Instructions
 

  • Cooking Instructions:
  • In a large skillet, heat a small amount of oil over medium-high heat. Add the bite-sized chicken pieces and season with taco seasoning. Stir-fry the chicken until cooked through and browned, about 5-7 minutes.
  • Once the chicken is cooked, add the rice to the skillet and toast it for a few minutes, stirring constantly to prevent sticking.
  • Pour in the chicken broth (or water) and salsa, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
  • Once the rice is cooked, remove the skillet from heat and stir in the white queso cheese until it's completely melted and creamy. If desired, place the skillet under the broiler for a few minutes to slightly brown the cheese on top.
  • Serve the Mexican Chicken and Rice hot, garnished with pico de gallo and fresh cilantro, along with tortillas or tortilla chips on the side.
  • Extra Tips:
  • When cooking Mexican Chicken and Rice, feel free to adjust the spice levels to suit your taste. You can add cayenne or chili powder for extra heat or use milder salsa for a more subdued flavor.
  • Additionally, experimenting with different brands of white queso can enhance the creaminess and taste of the dish. Don't hesitate to get creative with toppings, as fresh cilantro, pico de gallo, and taco sauce can elevate your meal even further!