This Mexican Queso Chicken and Rice is a comforting, one-pan meal bursting with bold flavors. With tender diced chicken, seasoned rice, sweet corn, and melty queso fresco, this dish is packed with taste and texture. The combination of chili powder, cumin, and paprika adds warmth, while the crumbled queso fresco brings a creamy, tangy finish. It’s a satisfying meal that’s easy to prepare and perfect for a weeknight dinner or meal prep.

Why Make This Recipe

Flavorful and Hearty

This dish is rich in flavors, with the bold spices in the rice and the creamy queso fresco complementing the juicy chicken and sweet corn. Each bite is packed with comforting ingredients that create a perfect balance of spice, creaminess, and freshness.

Perfect for Any Meal

This is a fantastic all-in-one meal that works for family dinners, meal prep, or even for entertaining. It’s easy to make, filling, and sure to be enjoyed by everyone at the table. Plus, it’s versatile enough to be customized to suit your dietary preferences.

Quick and Easy

With just a few simple ingredients and a single skillet, this recipe comes together in under 30 minutes. It’s the perfect dish for busy nights when you want something delicious without spending too much time in the kitchen.

Ingredients & Substitutions

1 tablespoon olive oil: Olive oil is great for sautéing, but you can use vegetable oil or butter if preferred.
2 chicken breasts, diced: Chicken breasts are lean and tender, but you can substitute with chicken thighs for a juicier option or use plant-based protein like tofu for a vegetarian version.
1 onion, finely chopped: Onions add depth and sweetness to the dish. You can substitute with shallots or leeks for a milder flavor.
2 cloves garlic, minced: Garlic is key for flavor. If you don’t have fresh garlic, you can use garlic powder (1/2 teaspoon).
1 cup long grain rice, rinsed: Long grain rice works best for this dish, but you can also use jasmine or basmati rice.
1 teaspoon chili powder: Adds a mild spice to the dish. You can use ancho chili powder for a smoky flavor or increase the amount for more heat.
1/2 teaspoon cumin: Cumin brings an earthy, warm flavor to the rice. You can substitute with coriander for a different flavor profile.
1/2 teaspoon paprika: Paprika adds a subtle smokiness. You can use smoked paprika for an extra layer of flavor.
2 cups chicken broth: Chicken broth adds richness to the rice. You can use vegetable broth for a vegetarian option.
1 cup diced tomatoes (canned or fresh): Tomatoes add freshness and acidity to balance the richness of the dish. You can use fire-roasted tomatoes for added flavor.
1 cup corn kernels (canned, frozen, or fresh): Corn adds sweetness and texture. You can substitute with peas or beans for a different veggie.
1 cup queso fresco, crumbled: Queso fresco adds a creamy, tangy finish. You can swap for another cheese like Monterey Jack or Cheddar, though queso fresco is traditional for Mexican dishes.
Fresh cilantro, for garnish: Cilantro adds a fresh, zesty flavor. If you’re not a fan of cilantro, you can substitute with parsley or omit it entirely.
Salt and pepper: Season to taste.

Step-by-Step Instructions

Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the onions and garlic: In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, and paprika, and cook for another minute until fragrant.
Toast the rice: Stir in the rinsed rice and sauté for about 2 minutes, allowing the rice to lightly toast and absorb the spices.
Cook the rice: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 10 minutes.
Add the tomatoes and corn: Stir in the diced tomatoes and corn. Cover the skillet and continue to cook for about 10 more minutes, or until the rice is tender and the liquid is mostly absorbed.
Finish the dish: Return the cooked chicken to the skillet and stir to combine. Sprinkle the crumbled queso fresco over the top, cover the skillet, and let it sit for 5 minutes, or until the cheese melts and the chicken is heated through.
Serve: Garnish with fresh cilantro and serve immediately.

How to Serve Mexican Queso Chicken and Rice

This dish is perfect on its own, but you can serve it with a side of chips, guacamole, or a simple salad to make a complete meal. It also pairs wonderfully with a refreshing drink like limeade or iced tea.

How to Store Mexican Queso Chicken and Rice

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm it in a skillet over medium heat. If the rice has dried out a bit, add a splash of chicken broth to loosen it up.

Pro Tips from the Chef

Use rotisserie chicken: For a quicker option, substitute with shredded rotisserie chicken to save time.
Make it spicier: If you like spice, add a chopped jalapeño or a pinch of cayenne pepper to the rice while cooking.
Add creaminess: For a richer texture, add 1/2 cup of sour cream or heavy cream just before adding the cheese.
Extra flavor: For a smoky touch, try using smoked paprika or fire-roasted tomatoes in the dish.

Variations

Vegetarian Queso Chicken and Rice: Use tofu, tempeh, or another plant-based protein in place of the chicken.
Cheesy Version: Add a bit more cheese, such as Monterey Jack or Cheddar, for extra gooeyness.
Zesty Lime: Squeeze fresh lime juice over the dish before serving to brighten up the flavors.

FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time and add extra liquid. Brown rice typically takes longer to cook, so make sure to check for doneness and add more broth as needed.

Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and refrigerate it. When ready to serve, reheat it on the stove or in the microwave and top with fresh cilantro.

Can I freeze this dish?
Yes, this dish freezes well. Allow it to cool completely before transferring to an airtight container. Freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat on the stove.

Conclusion

This Mexican Queso Chicken and Rice is a flavorful, one-pan dish that’s perfect for any occasion. It’s a hearty, cheesy, and comforting meal that’s easy to prepare and full of bold flavors. Whether you’re looking for a quick weeknight dinner or something to serve at a gathering, this dish is sure to impress!