Mexican Queso Chicken and Rice Recipe
This recipe combines the comforting flavors of chicken and rice with a rich and creamy queso sauce, making it a hearty and satisfying meal.
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Ingredients:
For the Chicken and Rice:
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| Ingredient | Quantity |
|---|---|
| Olive Oil | 1 tablespoon |
| Boneless, Skinless Chicken Breasts (cut into bite-sized pieces) | 1 lb |
| Salt | 1 teaspoon |
| Black Pepper | 1/2 teaspoon |
| Ground Cumin | 1 teaspoon |
| Smoked Paprika | 1 teaspoon |
| Garlic Powder | 1/2 teaspoon |
| Onion Powder | 1/2 teaspoon |
| Onion (chopped) | 1 medium |
| Green Bell Pepper (chopped) | 1 |
| Long-Grain White Rice (uncooked) | 1 cup |
| Diced Tomatoes (undrained) | 1 can (14.5 oz) |
| Diced Green Chilies | 1 can (4 oz) |
| Chicken Broth | 2 cups |
For the Queso Sauce:
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| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| All-Purpose Flour | 2 tablespoons |
| Whole Milk | 1 1/2 cups |
| Shredded Cheddar Cheese | 1 1/2 cups |
| Shredded Monterey Jack Cheese | 1/2 cup |
| Chili Powder | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
Instructions:
1. Cook the Chicken and Vegetables
- Heat Oil: In a large skillet or deep sauté pan, heat the olive oil over medium-high heat.
- Cook Chicken: Season the chicken pieces with salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Add the chicken to the skillet and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes, or until softened.
2. Cook the Rice
- Add Rice and Tomatoes: Stir in the uncooked rice, diced tomatoes (with their juice), and diced green chilies. Cook for 1-2 minutes to toast the rice slightly.
- Add Broth and Chicken: Pour in the chicken broth and return the cooked chicken to the skillet. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
3. Make the Queso Sauce
- Prepare Queso Sauce: While the rice is cooking, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly golden.
- Add Milk and Cheese: Gradually whisk in the milk, cooking until the mixture thickens, about 3-4 minutes. Remove from heat and stir in the shredded cheddar cheese, Monterey Jack cheese, chili powder, and salt until smooth.
4. Combine and Serve
- Add Queso Sauce: Once the rice is cooked, pour the queso sauce over the chicken and rice mixture. Stir until everything is well combined and coated in the creamy cheese sauce.
- Serve: Garnish with chopped cilantro or sliced green onions, if desired. Serve warm.
Enjoy this delicious and satisfying Mexican Queso Chicken and Rice!
