Mexican Chicken and Rice Covered with White Queso: A Delicious Tex-Mex Delight

Mexican Chicken and Rice Covered with White Queso is a flavorful and indulgent dish that brings together tender chicken, seasoned rice, and a rich, creamy white queso sauce. This dish is perfect for anyone who loves bold, cheesy flavors with a comforting twist. It’s a fantastic meal for family dinners, special occasions, or when you’re craving something extra cheesy and satisfying.

The combination of seasoned chicken, perfectly cooked rice, and the velvety smooth queso will transport you straight to your favorite Mexican restaurant. Whether you’re a fan of Tex-Mex or simply looking for a hearty and filling meal, this recipe is guaranteed to be a hit. For more cheesy Mexican-inspired dishes, check out this Chicken Queso Fundido or this Cheesy Mexican Rice.

Basic Recipe: Ingredients and Instructions

Mexican Chicken and Rice Covered with White Queso Recipe

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• Author: Jennifer Mitchell
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Mexican Chicken and Rice Covered with White Queso is a delicious and comforting dish that brings together tender, seasoned chicken, flavorful rice, and a creamy, cheesy white queso sauce. This hearty meal is perfect for any occasion, combining the savory flavors of Mexican cuisine with the indulgence of melted cheese. The combination of spicy chicken, soft rice, and rich queso creates an unforgettable dish that will quickly become a family favorite.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 lime (for squeezing over the chicken)

For the Rice:

• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup chopped cilantro (optional, for garnish)

For the White Queso Sauce:

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded white cheddar cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 teaspoon cayenne pepper (optional, for a little heat)

For Garnish (optional):

• Fresh cilantro, chopped
• Sliced jalapeños
• Lime wedges

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Instructions

Cook the Chicken:

• Season the chicken breasts with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Squeeze the lime juice over the chicken.
• Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
• Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips or bite-sized pieces.

Prepare the Rice:

• In a medium saucepan, heat the olive oil over medium heat. Add the garlic powder, onion powder, and salt, then stir in the rice. Toast the rice in the oil for 1-2 minutes, stirring occasionally.
• Add the chicken broth (or water) and bring it to a boil. Once boiling, cover the saucepan with a lid and reduce the heat to low. Let the rice simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
• Remove the rice from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Make the White Queso:

• In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
• Gradually add the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens.
• Lower the heat and stir in the shredded cheese until melted and smooth. If you’d like a creamier sauce, add sour cream and stir until fully combined.
• Season the queso with garlic powder, cayenne pepper (if using), salt, and pepper to taste.

Assemble the Dish:

• Serve a portion of the rice on each plate. Top with the sliced chicken, and pour a generous amount of white queso sauce over the chicken and rice.
• Optionally, garnish with chopped cilantro, sliced jalapeños, and lime wedges for a burst of freshness and flavor.

Serve:

• Enjoy the Mexican Chicken and Rice covered with creamy white queso as a satisfying main dish! It pairs wonderfully with a side of black beans, guacamole, or a simple salad.

Notes

• If you prefer a spicier dish, add more cayenne pepper or chopped fresh jalapeños to the chicken or queso sauce.
• For a shortcut, you can use store-bought Mexican rice or a pre-made white queso sauce.
• This dish is great for meal prep. The chicken, rice, and queso can be stored separately in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to the queso to restore its creaminess.
• You can substitute the chicken with grilled shrimp or even sautéed vegetables for a vegetarian version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving (1/4 of the dish)
• Calories: 500 kcal
• Sugar: 4g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg

Keywords: Mexican Chicken and Rice Covered with White Queso Recipe

Instructions

1. Cook the Chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Season the chicken breasts with garlic powder, onion powder, chili powder, cumin, salt, and pepper.
   • Cook the chicken breasts for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the pan, let rest for a few minutes, and then slice into strips or cubes.
   • Squeeze fresh lime juice over the cooked chicken for added flavor.
2. Prepare the Rice:
   • In a medium saucepan, heat olive oil over medium heat. Add garlic powder, cumin, salt, and pepper. Stir for a few seconds until fragrant.
   • Add the rice and stir it to coat with the seasonings.
   • Pour in the chicken broth, bring it to a boil, then reduce the heat to low. Cover the pot and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
   • Fluff the rice with a fork and set aside.
3. Make the White Queso Sauce:
   • In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux.
   • Slowly add the milk, whisking constantly until the mixture is smooth.
   • Once the sauce begins to thicken, add the shredded Monterey Jack and cheddar cheeses. Stir until the cheese is fully melted and the sauce is smooth.
   • Season the queso with garlic powder, salt, pepper, and cayenne pepper (if using). Stir well and keep warm.
4. Assemble the Dish:
   • In a large serving dish or individual bowls, layer the cooked rice, then top with the sliced chicken.
   • Generously pour the white queso sauce over the chicken and rice, making sure to cover everything with that creamy goodness.
5. Serve and Garnish:
   • Garnish with freshly chopped cilantro and serve immediately with lime wedges on the side.

Advanced Techniques

Here are some advanced techniques to elevate your Mexican Chicken and Rice Covered with White Queso:

1. Make it Spicy

If you love a bit more heat, add diced jalapeños or diced green chilies to the white queso sauce. You can also sprinkle red pepper flakes over the chicken before cooking for an extra kick.

2. Use Grilled Chicken

For a smokier flavor, grill the chicken instead of pan-frying it. Season it with the same spices, and then cook it on the grill for 6-7 minutes per side. The grill marks and smokiness will enhance the flavor of the dish.

3. Add Veggies

Make the dish even more nutritious by adding some sautéed bell peppers, onions, or corn to the rice. These veggies will complement the flavors of the chicken and queso while adding more color and texture to the dish.

4. Experiment with Queso Variations

Try different cheeses for the queso sauce. If you prefer a sharper flavor, use aged white cheddar. You can also add a bit of cream cheese to the sauce for a creamier consistency.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

If you have leftovers of your Mexican Chicken and Rice Covered with White Queso, here’s how to store and maintain it:

Storage

• Refrigeration: Allow the dish to cool before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days.
• Freezing: While the rice and chicken can freeze well, the queso sauce may separate when thawed. If you want to freeze it, store the rice and chicken separately from the queso. Freeze for up to 2 months.

Reheating Tips

• Microwave Method: Reheat the dish in the microwave, covered, for 2-3 minutes or until heated through. You can add a splash of milk to the queso sauce to help smooth it out if needed.
• Stovetop Method: Reheat the chicken and rice in a pan over medium heat. Add a little bit of chicken broth or milk to the queso sauce to reheat it smoothly.

Dietary Adaptations and Substitutions

Make this Mexican Chicken and Rice Covered with White Queso dish work for your dietary needs with these simple swaps:

1. Gluten-Free

Ensure that the all-purpose flour used in the queso is gluten-free by swapping it for a gluten-free flour blend or cornstarch. Additionally, check the chicken broth label to make sure it’s gluten-free.

2. Dairy-Free

To make this dish dairy-free, use dairy-free cheese alternatives like vegan Monterey Jack and cheddar. You can also make a creamy queso sauce with coconut milk instead of whole milk, though it may change the flavor slightly.

3. Low-Carb or Keto

For a keto version, swap the rice for cauliflower rice. The flavors of the chicken and queso will still shine through, and you’ll enjoy a lower-carb meal.

4. Vegetarian Version

For a vegetarian version, substitute the chicken with black beans or seasoned tofu for protein. You can also add more vegetables, like grilled zucchini or mushrooms, to create a hearty, plant-based dish.

FAQs About The Recipe

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice. However, keep in mind that brown rice will take longer to cook, so adjust the cooking time accordingly.

Can I make the queso sauce ahead of time?

Yes, the queso sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove with a splash of milk to restore its creamy texture.

Can I make this recipe in a slow cooker?

Yes, you can cook the chicken in a slow cooker. Simply place the chicken breasts in the slow cooker with the seasonings and chicken broth. Cook on low for 4-6 hours, shred the chicken, and serve over rice with queso.

Conclusion & Final Thoughts

Mexican Chicken and Rice Covered with White Queso is the perfect dish for those who love cheesy, flavorful comfort food with a bit of a Tex-Mex twist. The tender chicken, seasoned rice, and creamy white queso sauce come together to create a meal that’s both indulgent and satisfying. It’s easy to make, customizable, and sure to please everyone at the table. Enjoy this cheesy delight for your next family meal or when you want to treat yourself to something truly delicious!