ULTIMATE QUESO CHICKEN AND RICE
This Ultimate Queso Chicken and Rice recipe delivers creamy, cheesy goodness with tender chicken and fluffy rice. It's a comforting and satisfying meal that's easy to make, perfect for a weeknight dinner or a casual gathering. Get ready for a crowd-pleasing dish!
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.
Notes
For best results, use Velveeta cheese as it melts smoothly. Avoid grainy queso by using low and slow heat and stirring frequently. Customize the spice level by adjusting the amount of jalapeño or adding cayenne pepper. The chicken and rice base can be made ahead of time and stored in the refrigerator for up to 24 hours. Consider adding chopped bell peppers, corn, or black beans for extra flavor and nutrients.