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This hearty Mexican Cheesy Chicken and Rice dish is a comforting meal that brings the flavors of your favorite Mexican restaurant right to your kitchen. The combination of tender seasoned chicken, fluffy Mexican rice, and rich queso blanco makes for a satisfying and delicious dinner that comes together quickly. It’s ideal for busy weeknights when you want something tasty without too much hassle.
I first tried this dish after craving my favorite Mexican restaurant meal and it has since become a regular at our dinner table. The simplicity and irresistible cheesy topping always impress guests and family alike.
Ingredients
- Boneless skinless chicken breasts: for lean, juicy protein. Chicken thighs can be a tender substitute if preferred
- Vegetable oil: to sauté and brown the ingredients evenly without overpowering the flavors
- Yellow onion: adds sweetness and depth. Choose firm onions with no sprouting or soft spots
- Long grain white rice: which provides the perfect texture for soaking up flavors. Rinse before cooking for best results
- Tomato sauce: delivers a rich base and slight tang in the rice
- Water: to cook the rice and blend the flavors
- Chicken bouillon powder: enhances savory taste. Opt for low sodium if possible to control salt levels
- Fajita or taco seasoning packet: brings authentic Mexican spices and seasoning
- Cheese dip such as Gordo’s Original Queso: for that creamy, gooey finish reminiscent of restaurant quality
How To Make Cheesy Mexican Chicken and Rice
- Sauté the Aromatics:
- In a large pot or skillet over medium heat, warm 2 tablespoons of vegetable oil. Add the diced yellow onion and cook for 2 to 3 minutes until softened and translucent. This gentle cooking helps release the onions’ natural sweetness, which builds the flavor foundation for the dish.
- Toast the Rice:
- Add the long grain white rice to the pot with the onions. Stir frequently to coat the grains in oil and toast them for 5 to 6 minutes. Toasting the rice before cooking elevates its flavor and prevents it from becoming mushy.
- Simmer the Rice:
- Pour in the tomato sauce and water, then stir in the chicken bouillon powder. Bring the mixture to a boil and then reduce heat. Cover the pot and cook according to the rice package instructions, or until the rice is fluffy and all liquid is absorbed. This step infuses the rice with rich tomato and chicken flavors.
- Cook the Chicken:
- In a separate large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the diced chicken breasts and sprinkle the fajita seasoning evenly over the pieces. Cook for about 7 to 8 minutes, stirring once or twice, until the internal temperature reaches 165 degrees Fahrenheit and the chicken pieces are golden brown on the edges.
- Warm the Cheese Dip:
- Heat the queso blanco cheese dip according to the package instructions. The cheese adds a creamy texture and a luscious finish.
- Serve:
- Spoon the flavorful rice onto plates and top with the seasoned chicken pieces. Drizzle the warm cheese dip generously over the chicken and rice. Add your choice of toppings such as diced green onions, fresh cilantro, or sour cream for extra freshness and kick.
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I love the queso blanco cheese dip because it adds that authentic restaurant style gooey richness that really makes this dish special. One family dinner we all sat around the table sharing stories and passing bowls of this just melted cheese and chicken goodness, creating some of my favorite memories.
Storage Tips
Allow your Mexican Cheesy Chicken and Rice to cool to room temperature before storing to avoid condensation making the rice soggy. Use airtight containers to keep the flavors fresh and prevent the rice and chicken from drying out in the refrigerator. Store leftovers in the fridge for up to 3 to 4 days and reheat gently to preserve texture and flavor.
Ingredient Substitutions
Chicken thighs work great in place of chicken breasts for an even more tender and flavorful bite. Brown rice can replace white rice for a nuttier flavor and higher fiber. Keep in mind the cooking time will be longer and you’ll need to adjust liquid amounts. For the cheese dip, feel free to use your favorite queso or melted cheese blend but choose something smooth and melty to replicate the creamy sauce texture.
Serving Suggestions
Serve with tortilla chips and fresh salsa to add crunch and acidity. Add sides like guacamole or refried beans to round out your meal with traditional Mexican flavors. A crisp green salad with lime vinaigrette complements the richness of the cheese sauce and chicken beautifully.
Cultural Context
Arroz con Pollo is a staple dish across Latin America and Spain, offering a comforting way to bring chicken and rice together with regionally distinct flavors. Adding the cheese dip is more common in Tex-Mex or Americanized versions of the dish and adds a rich indulgence that transforms the simple recipe into a sumptuous feast.
Pro Tips
Toast your rice well for the best fragrant base and to keep rice fluffy, I learned the hard way that skipping this step makes a big difference. Season the chicken generously and use a meat thermometer to ensure it is cooked safely but remains juicy and tender. Heat the cheese dip gently to avoid separating or becoming grainy for that perfect smooth pour over your dish.
Common Recipe Questions
- → What sides complement this dish well?
Tortilla chips, fresh salsa, sour cream, guacamole, refried beans, or a crisp salad pair excellently with this meal.
- → Can I add vegetables to enhance the dish?
Yes, bell peppers, onions, tomatoes, corn, and black beans add color, texture, and nutrition to the dish.
- → How can I make it spicier?
Incorporate sliced jalapeños, diced green chiles, or a sprinkle of cayenne pepper for a warm, spicy kick.
- → Is brown rice a suitable substitute?
Brown rice can be used, but requires longer cooking time and additional liquid—adjust accordingly based on the package instructions.
- → What is Arroz con Pollo?
Arroz con Pollo means rice with chicken in Spanish, a traditional Mexican style dish of seasoned chicken served atop savory rice with cheese sauce.