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Mexican Chicken and Rice with Queso

Mexican chicken and rice with queso is an easy one-pot skillet meal with golden toasted rice, tender chicken, and melted white queso. Simmered in chicken broth and salsa, then finished with queso, corn, and bell pepper for a creamy, saucy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

One-pot base
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts cubed
  • 1 onion medium, diced
  • 3 cloves garlic minced
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 1 cup salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cup white queso dip
  • 1 cup corn
  • 1 red bell pepper diced
  • 0.5 salt and pepper to taste
  • 0.25 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown and build the skillet
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Season the cubed chicken with salt and pepper, then brown on all sides for about 5 minutes.
  2. Add the diced onion and minced garlic, cooking for 2 minutes until fragrant. Stir to coat the chicken and oil with the aromatics.
  3. Stir in the long-grain white rice and toast for 2 minutes. Keep stirring so the rice looks lightly golden at the edges.
Simmer until tender
  1. Pour in the chicken broth, salsa, cumin, and chili powder. Increase to a boil, then reduce heat to low and cover.
  2. Simmer covered on low for 15 minutes. Do not lift the lid during this time so the rice cooks evenly.
Finish with queso and vegetables
  1. Stir in the white queso dip, corn, and diced red bell pepper. Cook uncovered for 3-5 minutes until the queso is melted and the rice is tender.
  2. Garnish with fresh cilantro and serve hot. For best texture, let the skillet stand off-heat for 2 minutes before eating.

Notes

For the creamiest queso texture, use white queso dip that melts smoothly (avoid very thick queso without meltable ingredients). Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a skillet with a splash of broth or water until warm. Freezing is not recommended because the rice and queso can change texture. For a gluten-free option, ensure your salsa and broth are labeled gluten-free.