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When I'm craving restaurant style Mexican food my Cheesy Chicken & Rice never disappoints. It's my take on classic Arroz con Pollo smothered in creamy queso sauce. Every time I make this my kitchen fills with the most amazing aromas and my family comes running to the table.
Why You'll Love This Recipe
This dish has saved dinner time so many times. It comes together in just 30 minutes and everyone can top it exactly how they like. That combination of tender chicken seasoned rice and warm queso sauce tastes just like our favorite Mexican restaurant plus there's usually enough for lunch the next day.
Simple Ingredients List
- Boneless Skinless Chicken Breasts: I always get them fresh and trim them well.
- Vegetable Oil: Just enough for cooking nothing fancy needed.
- Yellow Onion: Dice it nice and small for the best flavor.
- Long Grain White Rice: Good rice makes all the difference.
- Tomato Sauce: Makes the rice rich and colorful.
- Water: I use filtered for the cleanest taste.
- Chicken Bouillon Powder: My secret for extra savory rice.
- Fajita or Taco Seasoning Packet: Makes the chicken perfectly Mexican spiced.
- Cheese Dip: Gordo's Original Queso is my go to for that perfect drizzle.
How To Make This Dish
- Prepare the Rice
- Heat up your oil get those onions soft and fragrant. Add the rice let it toast until golden then in goes the tomato sauce water and bouillon. Cook until it's perfectly fluffy.
- Cook the Chicken
- Get another pan nice and hot add oil then cook your seasoned chicken pieces until they hit that perfect 165°F.
- Heat the Cheese Dip
- Warm up your queso nice and slow it should be perfectly pourable.
- Assemble and Serve
- Layer that beautiful rice with the chicken then drizzle with warm queso heaven on a plate.
Keeping It Fresh
Let everything cool down before storing it keeps the rice from getting mushy. Pop it in an airtight container and it'll stay perfect in the fridge for 3-4 days. The flavors actually get even better overnight.
Common Questions
- What goes well with this? We love it with chips guacamole or a fresh salad.
- Can I add veggies? Absolutely toss in peppers corn or black beans.
- Want it spicy? Add some jalapeños or cayenne.
- Brown rice ok? Sure just adjust your cooking time.
- What's ACP mean? That's Arroz con Pollo chicken with rice in Spanish.
Make It Your Own
The toppings really make this dish shine. I love adding fresh cilantro green onions and a dollop of sour cream. Sometimes I'll add crunchy tortilla strips or creamy avocado. When we're feeling spicy diced jalapeños go right on top.
Perfect for Busy Weeks
This is my go to for meal prep. I make a big batch portion it out and we're set for quick lunches all week. The flavors just keep getting better and it heats up beautifully in the microwave.
My Best Tips
Don't skip toasting the rice it makes such a difference in flavor. Always check your chicken with a thermometer and warm that queso slowly for the smoothest sauce. I like to assemble everything right before serving so it's perfect.
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Why Everyone Loves It
There's just something magical about how the creamy queso melts into the zesty rice and perfectly seasoned chicken. It's quick enough for weeknights but special enough for company. Every time I make it someone asks for the recipe.
Frequently Asked Questions
- → What kind of cheese dip works best for this recipe?
- While Gordo's Original Queso is recommended, you can use any Mexican-style cheese dip that has a smooth, melty consistency. For best results, avoid pre-shredded cheese as it doesn't melt as smoothly, and consider alternatives like Velveeta Queso Blanco or homemade cheese sauce made with white American cheese and diced green chiles.
- → Can I make this recipe ahead of time?
- You can prepare the chicken and rice up to 2 days in advance, storing them separately in airtight containers in the refrigerator. When reheating, add a splash of water to the rice to prevent drying, heat the chicken in a skillet until warm, and prepare fresh queso just before serving for the best texture and flavor.
- → What can I serve with this Cheesy Chicken and Rice?
- This dish pairs beautifully with fresh sides like a Mexican-style salad with avocado and lime dressing, or roasted vegetables such as bell peppers and corn. For added texture and flavor, top with fresh garnishes like diced tomatoes, sliced jalapeños, chopped cilantro, or crushed tortilla chips.
- → Can I use brown rice instead of white rice?
- Brown rice can be substituted but requires adjusting the water ratio to 2½ cups water per cup of rice and extending cooking time to 40-45 minutes. You'll also need to add slightly more bouillon and tomato sauce to maintain the same flavor intensity, since brown rice has a stronger nutty taste.
- → How do I know when the chicken is fully cooked?
- The chicken should reach an internal temperature of 165°F (74°C), measured with a meat thermometer in the thickest pieces. The meat should be completely white throughout with no pink centers, and when cut, the juices should run clear - this typically takes 7-8 minutes for diced chicken over medium-high heat.