Description
Mexican Chicken and Rice with Queso is a delightful one-pot dish that combines the rich flavors of seasoned chicken, fluffy white rice, and creamy queso blanco. This comforting meal is perfect for family dinners or gatherings, delivering an explosion of taste in every bite. With juicy, spiced chicken simmered alongside savory broth and diced tomatoes, topped with melted cheese, it’s sure to be a crowd-pleaser. Plus, the recipe allows for customization—add your favorite vegetables or adjust the spice level to suit your preferences. Easy to prepare and packed with flavor, this dish will quickly become a staple in your household.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup queso blanco cheese
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- Rinse rice under cold water until clear and set aside.
- In a large pot over medium heat, heat olive oil and sauté onions until translucent; add garlic until fragrant.
- Add chicken breasts; season with salt, pepper, cumin, paprika, and chili powder. Brown on both sides for about 4-5 minutes.
- Stir in rinsed rice, chicken broth, and canned tomatoes; return browned chicken to the pot.
- Bring to a boil; reduce heat to low and cover tightly. Simmer for 20-25 minutes or until rice is tender.
- Remove from heat and sprinkle queso blanco over the dish while still hot; cover briefly to allow cheese to melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg