1/4 cup diced green onions
1/4 cup diced red bell pepper (optional for extra flavor)
1 tablespoon butter
1/2 teaspoon garlic powder
Directions:
Cook the Chicken: In a large skillet or pan, heat olive oil over medium-high heat. Add the diced chicken pieces and cook for 5-7 minutes until golden brown and fully cooked through. Season with a pinch of salt, pepper, and 1 teaspoon of chili powder. Remove the chicken from the skillet and set aside.
Prepare the Rice: In the same skillet, add the rice and toast for 2 minutes, stirring occasionally. Add the chicken broth, diced tomatoes with chilies, cumin, garlic powder, smoked paprika, and a pinch of salt. Stir well to combine. Bring the mixture to a simmer, then cover the skillet and reduce heat to low. Cook for about 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Make the Queso Sauce: In a small saucepan, melt the butter over medium heat. Add the heavy cream, milk, garlic powder, and stir to combine. Bring the mixture to a gentle simmer, then slowly add the shredded cheese. Stir constantly until the cheese melts and the sauce is smooth. Add the green onions and red bell pepper (if using), then remove from heat.
Combine and Serve: Once the rice is cooked, stir in the cooked chicken. Pour the creamy queso sauce over the chicken and rice mixture and gently stir until everything is well coated. Allow it to sit for a few minutes to thicken up.
Serving and Storage Tips:
Serving: This dish is hearty on its own but can be paired with a side of warm tortilla chips or a fresh green salad to balance the richness. Garnish with chopped cilantro or extra green onions for added freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a little extra milk or broth if needed to restore the creamy texture.
Variations:
Add Vegetables: For a healthier twist, add diced bell peppers, corn, or spinach to the rice while cooking. This will boost the nutritional content without sacrificing flavor.
Spicy Version: If you love extra heat, add chopped jalapeños or a few dashes of hot sauce to the queso sauce.
Swap the Protein: For a different protein option, use ground turkey, ground beef, or shrimp instead of chicken.
Vegan Option: Replace the chicken with black beans or tofu, and substitute the dairy ingredients with plant-based alternatives like vegan cheese and coconut cream.
FAQs:
Can I use brown rice instead of white rice? Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time (about 40-45 minutes). You may need to add extra liquid as well.
Can I make this dish ahead of time? Yes! This dish can be prepared a day ahead. Simply cook the chicken, rice, and queso sauce, and store them separately in the fridge. When ready to serve, reheat everything together and enjoy.
Can I freeze the leftovers? Yes, this dish freezes well. Store leftovers in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator, and then reheat on the stovetop or in the microwave.
This easy-to-make Mexican Queso Chicken and Rice recipe offers the perfect balance of flavors and textures, making it an ideal meal for busy weeknights or a fun weekend dinner with family and friends.
