Can I substitute the queso fresco?

Yes! If you can’t find queso fresco, try Monterey Jack, mozzarella, or even feta (for a slightly tangier vibe). Just make sure it melts well or crumbles easily.

How can I store leftovers?

Pop them into an airtight container and store in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth to keep it moist.

Can I use brown rice instead?

Sure! Just keep in mind it takes longer to cook—around 40 minutes—so adjust the liquid and cooking time accordingly.

Mexican Queso Chicken and Rice: A 1-Pan Dinner Win

Description

This cheesy, flavor-packed Mexican Queso Chicken and Rice is a one-skillet wonder loaded with tender chicken, bold spices, and melty queso fresco. It’s the ultimate comfort food with easy cleanup—perfect for busy weeknights or cozy weekends.

Ingredients

Scale

1 tablespoon olive oil
2 chicken breasts, diced
Salt and pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice, rinsed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
2 cups chicken broth
1 cup diced tomatoes (canned or fresh)
1 cup corn kernels (canned, frozen, or fresh)
1 cup queso fresco, crumbled
Fresh cilantro, for garnish

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned. Set aside.
In the same skillet, sauté chopped onion until soft. Add garlic, chili powder, cumin, and paprika. Cook for 1 minute until fragrant.
Stir in the rinsed rice and toast for 2 minutes, coating it with the spices.
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
Add diced tomatoes and corn. Continue to cook uncovered for another 10 minutes until rice is tender and most of the liquid is absorbed.
Return chicken to the skillet. Sprinkle queso fresco over the top, cover, and let sit for 5 minutes until cheese melts and chicken is warmed through.
Garnish with fresh cilantro and serve hot!

Notes

You can substitute queso fresco with Monterey Jack, mozzarella, or feta if needed.
Spice it up with a chopped jalapeño or a few dashes of hot sauce.
To make it creamier, stir in a couple of tablespoons of sour cream at the end.
Store leftovers in the fridge for up to 4 days in an airtight container.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 portion
Calories: 450 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg