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Mexican Chicken and Rice with Queso: A Flavorful One-Pot Meal
Youssef Hb

Mexican Chicken and Rice with Queso: A Flavorful One-Pot Meal

A tender chicken and saffron-infused rice dish crowned with creamy queso, cooked in one pot for an easy, no-fuss special occasion meal with bold flavors and satisfying textures.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 teaspoon adobo seasoning (store-bought or 0.25 tsp cumin + minced garlic)
  • 10 oz saffron yellow rice (instant or boxed)
  • 1 tomato bouillon cube (or 1 cup chicken broth)
  • 2.5 cups water/broth
  • 3 oz white queso dip (e.g., Oaxaca or mozzarella)
  • 2 tablespoons milk (adjust to desired consistency)

Method
 

  1. Dry chicken with paper towels and sprinkle adobo seasoning on both sides
  2. Heat oil in a skillet over medium heat until shimmering; sear chicken 3 minutes per side
  3. Add rice, crushed bouillon, and boiling water/broth mixture; stir to combine
  4. Cover and simmer 20 minutes, then let rest 5 minutes
  5. Fold in queso and milk until melted and creamy; serve directly from pan

Notes

Rotisserie chicken saves prep time.
Adjust milk in queso to taste (extra 1-3 tbsp if desired).
Double recipe for leftovers—store cooked rice layer separately from queso topping.