Mexican Queso Chicken and Rice

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If you’re craving a bold and satisfying weeknight dinner, this Mexican Queso Chicken and Rice is the perfect one-pan solution. Packed with tender chicken, seasoned rice, sweet corn, and creamy queso fresco, this dish delivers irresistible Tex-Mex flavor in every bite—without the need for complicated prep or cleanup.

Why You’ll Love This Recipe

• One-skillet meal for easy cooking and cleanup

• Perfect blend of spicy, savory, and cheesy flavors

• Loaded with lean protein and wholesome rice

• Easy to customize with your favorite vegetables or cheeses

• Ideal for family dinners, meal prep, or leftovers

Ingredients Breakdown

• Olive oil: Used to sauté and add richness

• Chicken breasts (diced): Lean protein that’s tender and flavorful

• Onion & garlic: Build aromatic depth as the flavor base

• Long-grain rice (rinsed): Soaks up all the flavors and cooks up fluffy

• Chili powder, cumin, paprika: Classic Mexican spices that add warmth and bold flavor

• Chicken broth: Provides moisture and infuses the rice with savory depth

• Diced tomatoes: Add tanginess and a fresh layer of flavor

• Corn kernels: Introduce natural sweetness and color

• Queso fresco (crumbled): A mild, creamy cheese that melts gently over the top

• Fresh cilantro (garnish): Brightens the dish with a pop of herby freshness

• Salt and pepper: Essential for seasoning to taste

Pro Tips

• Use rotisserie chicken for an even quicker version.

• Swap queso fresco with shredded Monterey Jack or pepper jack for a melty cheese finish.

• Add black beans or diced jalapeños for extra texture and heat.

• Serve with a wedge of lime or a dollop of sour cream for added flavor.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Microwave individual servings or warm in a skillet with a splash of broth to loosen.

• Freeze: Cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and possibly add more liquid.

Q: Is queso fresco the same as cotija?
Not exactly. Queso fresco is softer and melts more easily, while cotija is firmer and saltier.

Q: Can I make this dish vegetarian?
Absolutely! Skip the chicken and use black beans or tofu for a protein-packed vegetarian version.

Mexican Queso Chicken and Rice

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• Author: easysweetmeal
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Mexican Queso Chicken and Rice is a vibrant, one-pan dinner bursting with bold spices, juicy chicken, tender rice, and sweet corn—all topped with creamy queso fresco. It’s a satisfying, cheesy dish that’s quick to make and full of authentic Mexican-inspired flavor. Perfect for busy weeknights or casual gatherings!

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 2 boneless, skinless chicken breasts, diced

• Salt and pepper, to taste

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1 cup long-grain white rice, rinsed

• 2 cups chicken broth

• 1 cup diced tomatoes (canned or fresh)

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup queso fresco, crumbled

• Fresh cilantro, chopped (for garnish)

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Instructions

1. Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.
Add diced chicken and season with salt and pepper.
Cook until golden brown and no longer pink in the center.
Transfer to a plate and set aside.

2. Sauté Onion and Garlic

In the same skillet, add the chopped onion. Cook until softened, about 3–4 minutes.
Add minced garlic, chili powder, cumin, and paprika. Sauté for 1 minute until fragrant.

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3. Toast the Rice

Stir in the rinsed rice and cook for about 2 minutes, stirring frequently to coat in spices.

4. Simmer with Broth

Pour in the chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 10 minutes.

5. Add Tomatoes and Corn

Uncover and stir in the diced tomatoes and corn.
Continue to cook, uncovered, for another 10–12 minutes, or until rice is tender and most of the liquid is absorbed.

6. Return Chicken & Add Cheese

Return the cooked chicken to the skillet.
Sprinkle crumbled queso fresco evenly over the top.
Cover and let sit for 5 minutes, until the cheese melts and the dish is heated through.

Notes

This Mexican Queso Chicken and Rice Skillet is the kind of recipe that turns busy weeknights into comforting, flavorful meals. With simple ingredients and bold Tex-Mex spices, it’s a go-to favorite for anyone craving homemade comfort food with a cheesy twist.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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