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); cooking spray

There’s something incredibly comforting about a dish that combines simple ingredients into one flavorful, cheesy meal. This Mexican Chicken and Rice with Queso Recipe is exactly that — a brilliant mix of tender chicken, vibrant yellow rice, and creamy queso that’s both satisfying and easy to make. Trust me, it’s a dinner that warms your soul and fills your kitchen with amazing smells.

This image shows a white plate with a pattern of small blue dots around the edge. The plate is filled with a creamy dish made of soft, chunky pieces that are light orange-yellow in color mixed with white creamy sauce and small green herbs scattered on top. On one side of the plate, there is a small pile of black beans. In the background, several flat, golden brown tortillas are stacked on a piece of parchment paper. The whole setting is on a white marbled surface, and a silver fork rests on the plate near the beans. 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

I first tried this recipe when I was searching for a way to jazz up weeknight dinners without spending hours in the kitchen. The magic here is how everything cooks together in one pot, packing layers of flavor without the fuss.

One-Pot Wonder: You cook the chicken and rice together, making cleanup a breeze and the flavors mingle beautifully.
Creamy Queso Finish: Adding queso at the end creates a luscious, melty texture you won’t stop craving.
Perfect Weeknight Meal: It’s quick to prep and gets dinner on the table in about half an hour.
Flexible and Easy to Customize: You can tweak the spices or add your favorite veggies for a personal touch.

A close-up view of a black speckled plate filled with scrambled yellow eggs mixed with light brown cooked chicken pieces. The eggs look soft and slightly moist, with a creamy white sauce drizzled on top and sprinkled with small green herb bits. A silver fork rests on the plate, partly immersed in the food. In the background, there are white corn tortillas stacked on one side and a small black speckled bowl with white sauce on a white marbled surface. A woman's finger is seen at the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays an important role in building that comforting, authentic flavor. From the perfectly spiced chicken to the vibrant saffron rice, everything comes together seamlessly. Shopping tip: the Vigo Saffron Yellow Rice is key for that classic Mexican yellow hue and flavor, but if you can’t find it, substituting with another yellow rice blend works—just keep an eye on cooking times.

Flat lay of fresh boneless skinless chicken breast pieces seasoned with reddish-brown Adobo seasoning, a small mound of bright yellow saffron rice grains, a whole white tomato bouillon cube, a small white ceramic bowl filled with golden olive oil, another small white bowl containing smooth white queso dip, a third small white bowl with creamy pale milk, and two whole brown eggs with clean shells, all arranged symmetrically and naturally placed 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

Boneless Skinless Chicken Breast: Cutting it into small pieces helps it cook evenly and soak up all the seasoning.
Goya Adobo Seasoning: Adds that punch of flavor with simple spices and herbs.
Vigo Saffron Yellow Rice: This rice is mildly seasoned and gives that authentic color and aroma.
Knorr Tomato Bouillon Cube: Optional but highly recommended to boost the depth and richness.
White Queso Dip: The heart of the dish’s creamy, cheesy goodness – skip the queso and the dish just wouldn’t be the same.
Milk: Just a little helps smooth out the queso and blend it perfectly with the rice.
Olive Oil: For browning the chicken and adding a subtle fruitiness.
Water: The cooking liquid that steams the rice and chicken to tender perfection.

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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 making this Mexican Chicken and Rice with Queso Recipe my own by swapping in different cheeses or sneaking in some veggies. Cooking is all about having fun and adjusting to what you like — and this recipe is totally forgiving if you want to get creative.

Variation: I’ve stirred in some corn and black beans once the rice was cooked to add texture and nutrition, and it was a hit with my family.
Cheese Swap: If you can't find white queso dip, a creamy Monterey Jack or even a melty mozzarella works just fine.
Spice It Up: Adding a bit of diced jalapeño or a drizzle of hot sauce amps up the heat if you’re craving something with a kick.
Make It Vegetarian: Substitute the chicken with sautéed mushrooms or chickpeas to keep those comforting flavors without meat.

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

Step 1: Prep the Chicken Just Right

First things first — if your chicken feels a little wet, pat those pieces dry with paper towels. This helps it brown better instead of steaming. Once dry, sprinkle the chicken evenly with adobo seasoning and rub it all over so every bite is flavorful. Cutting the chicken against the grain into small bite-sized pieces makes it tender and perfect for quick cooking.

Step 2: Brown the Chicken

Heat 2 teaspoons of olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. Add your chicken pieces in a single layer and let them cook undisturbed on one side for about 3 minutes — patience is key here for that lovely golden crust. Then, turn them around and cook for a few more minutes until they're nicely browned and mostly cooked through.

Step 3: Add Rice and Liquid

Toss in the saffron yellow rice package and crush the tomato bouillon cube over the top for that rich tomato flavor. Pour in 2½ cups of water and give everything a good stir. Bring it all to a boil for just a minute to get things bubbling, then reduce the heat to low so it simmers gently.

Step 4: Simmer Covered Until Tender

Cover your pot tightly — this is super important because some lids have little steam holes that let moisture escape, leaving the rice crunchy even after cooking. If your lid has a vent, try sealing it with foil to trap the steam. Let it cook gently for about 20 to 25 minutes without stirring. Resist the urge to peek too early; patience pays off!

Step 5: Stir in the Queso and Milk

When the rice is perfectly tender, remove the lid and stir in the white queso dip along with 2 tablespoons of milk. Use a fork to fluff the rice gently and mix everything into a creamy, cheesy powerhouse. Serve it warm and watch it disappear fast!

Top Tip

From my experience making this Mexican Chicken and Rice with Queso Recipe a bunch of times, I’ve learned a few little tricks that make all the difference to really nail the dish every time.

Use a tight-fitting lid: I can’t stress enough how important this is. A little vent lets steam escape and leaves the rice undercooked and crunchy.
Pat chicken dry before seasoning: This helps with browning and adds a nice caramelized flavor you don’t want to miss.
Don’t stir the rice while it cooks: Keep that lid closed and hands off to get fluffy, separate grains.
Add queso right at the end: It melts beautifully when added last and keeps the texture smooth and melty—not stringy or clumpy.

How to Serve Mexican Chicken and Rice with Queso Recipe

Mexican chicken and rice - Serving Suggestion

Garnishes

I love topping mine with a sprinkle of fresh cilantro and a few slices of avocado for creaminess and color contrast. Sometimes, a squeeze of lime juice brightens the whole dish perfectly. If you’re feeling fancy, diced tomatoes or a handful of chopped green onions add a nice fresh pop too.

Side Dishes

This Mexican Chicken and Rice with Queso Recipe stands beautifully on its own, but I often serve it alongside a crisp green salad or some roasted veggies. Black beans, grilled corn, or a light cabbage slaw are fantastic complements to round out the meal.

Creative Ways to Present

For special occasions, I sometimes dish the chicken and rice into individual bowls and top each serving with a dollop of sour cream and a sprinkle of crunchy tortilla strips. It makes the meal feel festive and like you’re dining at a cozy Mexican restaurant right at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftovers in an airtight container and keep them in the fridge for up to 3 days. The flavors actually meld and improve overnight, making the next-day lunch even better!

Freezing

You can freeze this dish too — I portion it into freezer-safe containers and it keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet or microwave, adding a splash of water or milk to restore the creaminess and to keep the rice from drying out. Stir occasionally and watch it come back to life in just a few minutes.

Frequently Asked Questions:

Can I use brown rice instead of saffron yellow rice?

Absolutely, but keep in mind that brown rice takes longer to cook. You'll want to adjust the cooking time and liquid accordingly for tender results. I recommend partially cooking the chicken first, then adding pre-cooked brown rice near the end to avoid overcooking the protein.

What can I substitute for white queso dip?

If you can't find white queso dip, a good substitute is a creamy Monterey Jack or mild mozzarella cheese. You can melt it with a little milk over low heat before stirring it into the rice for that smooth, cheesy texture.

My rice turns out crunchy even after cooking—what am I doing wrong?

This is often due to the lid used while cooking. Many lids have small steam vents that allow moisture to escape, which prevents the rice from properly steaming and cooking through. Cover the pot very tightly or use foil to seal around any vent hole to hold in all the steam for perfectly tender rice.

Can I make this recipe in an Instant Pot?

Yes, you can! Brown the chicken using the sauté function first, then add the rice, water, and bouillon. Cook on high pressure for about 8 minutes, then naturally release for 10 minutes before stirring in the queso and milk. Instant Pot makes the process even faster, with great results.

Final Thoughts

This Mexican Chicken and Rice with Queso Recipe has become one of those go-to meals I can rely on when I want something easy, flavorful, and crowd-pleasing. Its simplicity is deceptive — every bite bursts with warmth, creaminess, and subtle spices that make it feel truly special. I can’t wait for you to try it and make it your own. Trust me, once you get the hang of it, it’s a recipe you’ll turn to over and over again.