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Mexican Chicken and Rice with Queso
Youssef Hb

Mexican Chicken and Rice with Queso

A hearty, one-pot Mexican-inspired dish featuring tender adobo-seasoned chicken, aromatic saffron rice, and a rich queso layer. Simmered together for a weeknight-friendly meal that balances smoky, creamy, and zesty flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp Goya adobo seasoning
  • 10 oz Vigo saffron yellow rice
  • 1 Knorr tomato bouillon cube
  • 2.5 cups water
  • 3 oz white queso dip
  • 2 tbsp milk

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Season chicken breasts with adobo seasoning and brown them for 2-3 minutes per side.
  3. Add saffron rice, chicken, and a pinch of salt to the pot.
  4. Dissolve the bouillon cube in 2.5 cups water and pour into the pot, ensuring the liquid covers the ingredients.
  5. Bring to a simmer, cover, and cook for 25-30 minutes or until the rice is tender and the chicken is fully cooked.
  6. Mix in queso dip and milk until melted and combined. Serve hot.

Notes

Use vegetable or canola oil if preferred.
Chicken thighs or rotisserie chicken can replace fresh breasts.
Homemade adobo seasoning or taco seasoning works well.
Any store-bought queso can be used; for a homemade option, melt white cheese with a splash of milk for a creamy base. Store leftovers in an airtight container in the fridge for up to 3 days.