Description
Queso Chicken and Rice brings comfort straight to your dinner table with creamy, cheesy goodness that comes together in minutes. Grab some chicken, rice, and queso, and prepare for a quick meal that satisfies hunger without complicated cooking.
Ingredients
Scale
Main Proteins:
- 2 lbs boneless, skinless chicken breasts
Starches and Grains:
- 1 cup long-grain white rice
- 4 tablespoons all-purpose flour
Vegetables and Seasonings:
- 1 medium onion
- 2 cloves garlic
- 1 (10 oz) can diced tomatoes and green chilies
- ½ cup frozen corn
- 1 (4 oz) can diced green chilies
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt
- Pepper
- ¼ cup chopped cilantro
Dairy and Cheese:
- 4 tablespoons butter
- 3 cups milk
- 8 oz Velveeta cheese
- 4 oz Monterey Jack cheese
- 4 oz sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- Sour cream
- Guacamole
- Chopped green onions
- Hot sauce
Instructions
- Blend 1 tablespoon olive oil with all spices in a large bowl, massaging the mixture thoroughly into 2 pounds chicken cubes until every piece gets an even, bold coating.
- Sear chicken in a skillet at 375°F for 5-7 minutes, ensuring golden-brown edges and complete internal cooking. Cook in single layers to prevent steaming.
- Melt 1 tablespoon butter in the same skillet, softening 1 medium chopped onion over medium heat for 4-5 minutes until translucent.
- Add 2 minced garlic cloves to the onions, stirring for 30-45 seconds until aromatic.
- Introduce 1 cup rinsed rice to the skillet, toasting and stirring constantly for 2-3 minutes to enhance nutty flavors.
- Pour in 2 cups chicken broth and 10 ounces undrained diced tomatoes with green chilies. Bring to a rapid boil, then reduce heat to low.
- Cover and simmer rice for 18-20 minutes until liquid absorbs completely and grains become tender.
- Fold ½ cup frozen corn and ¼ cup chopped cilantro into the rice, letting residual heat warm the corn.
- Create a roux by melting 4 tablespoons butter, then whisking 4 tablespoons flour for 1-2 minutes over medium heat.
- Gradually stream 3 cups milk into the roux, whisking continuously for 5-7 minutes until the sauce thickens smoothly.
- Lower heat and incorporate 8 ounces cubed Velveeta, 4 ounces Monterey Jack, and 4 ounces sharp cheddar, stirring until completely melted.
- Mix in 4 ounces undrained green chilies, ½ teaspoon salt, and ¼ teaspoon pepper, tasting and adjusting seasoning.
- Gently combine cooked chicken with rice, ensuring even distribution.
- Cascade queso over chicken and rice, folding gently to coat every morsel.
- Plate immediately and garnish with extra cilantro, sour cream, guacamole, green onions, and optional hot sauce.
Notes
- Use high-quality sharp cheddar and Monterey Jack for deeper cheese flavor and smoother texture.
- Rinse rice thoroughly to remove excess starch and prevent clumping during cooking.
- Toast rice in butter before adding liquid to enhance its nutty flavor and prevent mushiness.
- For a gluten-free version, swap regular flour with cornstarch or use a gluten-free flour blend when making the roux.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 477 kcal
- Sugar: 4 g
- Sodium: 635 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg