Imagine the creamy, cheesy goodness of queso cascading over tender chicken and fluffy rice, creating a symphony of flavors that’s both comforting and exciting. This Queso Chicken And Rice recipe is your ticket to a satisfying and easy meal that the whole family will adore. Get ready to experience a dish that’s as simple to make as it is delicious!
What You’ll Need: The Ingredients
Chicken & Rice Base:
- Chicken Breasts: 1.5 lbs, boneless and skinless, cut into bite-sized pieces
- Long Grain Rice: 1 cup, uncooked
- Chicken Broth: 2 cups
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Olive Oil: 1 tbsp
- Salt: 1 tsp, or to taste
- Black Pepper: 1/2 tsp, or to taste
- Cumin: 1/2 tsp
- Chili Powder: 1/4 tsp
Queso Goodness:
- Velveeta Cheese: 16 oz, cubed
- Rotel Diced Tomatoes and Green Chilies: 1 (10 oz) can, undrained
- Milk: 1/2 cup (or more, for desired consistency)
- Jalapeño: 1, seeded and minced (optional, for extra heat)
- Cilantro: 1/4 cup, chopped (for garnish)
Let’s Get Cooking: Step-by-Step Instructions
Getting Started:
- Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Brown the Chicken: Add the bite-sized chicken pieces to the skillet. Season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned on all sides and mostly cooked through, about 7-8 minutes. Don’t worry about cooking it completely at this stage, as it will finish cooking with the rice.
- Add Rice and Broth: Stir in the uncooked rice and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Resist the urge to lift the lid; this helps the rice cook evenly!
Making the Queso Magic:
- Melt the Cheese: Reduce the heat to low. Add the cubed Velveeta cheese and Rotel diced tomatoes and green chilies (undrained) to the skillet. Stir constantly until the cheese is completely melted and smooth.
- Adjust Consistency: If the queso is too thick, gradually add milk, a tablespoon at a time, until you reach your desired consistency. Be careful not to add too much, or it will become too thin.
- Add Heat (Optional): If you like a little extra kick, stir in the minced jalapeño.
- Simmer and Serve: Simmer for another 2-3 minutes, stirring occasionally, to allow the flavors to meld. Garnish with fresh cilantro before serving.
Tips and Tricks for Queso Perfection
Okay, let’s be real: sometimes queso can be a little finicky. Here’s how to avoid the common pitfalls and ensure your Queso Chicken And Rice is a resounding success:
- Cheese That Melts Like a Dream: Velveeta is the classic choice for a reason – it melts beautifully. But if you’re looking for alternatives, try a combination of cheddar and Monterey Jack. Just be sure to shred them finely for even melting.
- Avoiding the Grainy Queso Nightmare: The key to smooth queso is low and slow heat. Don’t rush the melting process! Stir frequently to prevent the cheese from scorching.
- Spice It Up (or Tone It Down): Not a fan of spice? Omit the jalapeño and use mild Rotel. Want to crank up the heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Rice Cooked Just Right: The cooking time for rice can vary depending on your stove and the type of rice you use. Keep an eye on it and adjust the cooking time as needed. If the rice is still too firm after 20 minutes, add a little more broth and continue to simmer.
- Make it Ahead: You can prepare the chicken and rice base ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply reheat it and add the queso.
Variations to Make It Your Own
The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own! Here are a few ideas to get you started:
- Add Some Veggies: Stir in some chopped bell peppers, corn, or black beans for extra flavor and nutrients.
- Use Different Protein: Ground beef, shredded pork, or even black beans would be delicious in this recipe.
- Make it Creamy: Add a dollop of sour cream or Greek yogurt to the queso for extra creaminess.
- Serve it in a Bowl: Create a complete meal by serving the Queso Chicken And Rice in a bowl with your favorite toppings, such as shredded lettuce, diced tomatoes, guacamole, and sour cream.
Serving Suggestions and Delicious Pairings
Queso Chicken And Rice is fantastic on its own, but it’s even better with the right sides and toppings. Consider these options:
- Toppings: Fresh cilantro, diced avocado, sour cream, chopped green onions, a squeeze of lime juice
- Sides: Coconut Chicken Rice Bowl for a tropical twist, a simple green salad with a zesty vinaigrette, or some crispy tortilla chips for scooping up extra queso.
- Drinks: A refreshing margarita, a cold beer, or even just a glass of iced tea would be perfect with this meal.
Other Recipes You Might Enjoy
If you’re loving this Queso Chicken And Rice, you might also enjoy these other delicious and easy recipes:
- Steak Queso Rice: Tender steak and cheesy queso come together in this flavorful dish.
- Honey Butter Garlic Chicken And Rice: A sweet and savory delight that’s sure to please.
- Crockpot Chicken And Rice: An easy and comforting meal that cooks itself in the slow cooker.
- Creamy Chicken & Rice: A classic, comforting dish perfect for a quick weeknight dinner.
- Crock Pot Chicken & Rice: The ultimate “dump and forget” dinner that’s perfect for busy weeknights.
Why I Love This Recipe: A Final Word
Seriously, this Queso Chicken And Rice recipe is a lifesaver. It’s quick, easy, and packed with flavor. Plus, it’s a guaranteed crowd-pleaser – even picky eaters will love it! It’s the perfect meal for a busy weeknight, a casual get-together, or just when you’re craving something comforting and delicious. So go ahead, give it a try. You won’t be disappointed!
What kind of cheese is recommended for the queso and why?
Velveeta cheese is the classic choice for the queso because it melts beautifully. However, a combination of cheddar and Monterey Jack can be used as an alternative, as long as they are finely shredded.
How can I prevent the queso from becoming grainy?
To avoid grainy queso, use low and slow heat when melting the cheese. Stir frequently to prevent scorching.
Can I prepare the Queso Chicken and Rice ahead of time?
Yes, you can prepare the chicken and rice base ahead of time and store it in the refrigerator for up to 24 hours. Reheat it when ready to serve and then add the queso.
What are some variations I can make to the recipe?
You can add vegetables like bell peppers, corn, or black beans. You can also substitute the chicken with ground beef, shredded pork, or black beans. Adding sour cream or Greek yogurt to the queso can make it creamier.
ULTIMATE QUESO CHICKEN AND RICE
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Stirring spoon
- Lid for skillet or Dutch oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- ½ tsp cumin
- ¼ tsp chili powder
- 16 oz Velveeta cheese, cubed
- ½ cup milk, or more for desired consistency
- 1 jalapeño, seeded and minced optional
- ¼ cup chopped cilantro, for garnish
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the bite-sized chicken pieces to the skillet. Season with salt, pepper, cumin, and chili powder.
- Cook until the chicken is browned on all sides and mostly cooked through, about 7-8 minutes.
- Stir in the uncooked rice and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Reduce the heat to low. Add the cubed Velveeta cheese and Rotel diced tomatoes and green chilies (undrained) to the skillet.
- Stir constantly until the cheese is completely melted and smooth.
- If the queso is too thick, gradually add milk, a tablespoon at a time, until you reach your desired consistency.
- If you like a little extra kick, stir in the minced jalapeño.
- Simmer for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
- Garnish with fresh cilantro before serving.
