Queso Chicken and Rice


Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Category: Main Dish

Notes After Making

Add

Ingredients

  • 1½ pounds boneless skinless chicken breasts, cubed (or 3 cups cooked shredded chicken)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 small yellow onion, diced
  • 2 cups long-grain white rice
  • 1 tablespoon minced garlic
  • 4 cups chicken broth
  • 1 (8-ounce) jar salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup heavy cream or half-and-half
  • 3 cups shredded cheddar cheese, divided
  • Bacon crumbles, optional

Instructions

Cook the Chicken

  1. Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the cubed chicken and season with salt and black pepper.
  3. Cook for about 5 minutes, stirring occasionally, until lightly browned on the outside.
  4. Add the diced onion and continue cooking until softened and translucent.
  5. Transfer the chicken and onion mixture to a bowl and set aside.

Cook the Rice

  1. In the same pot, add the rice and minced garlic.
  2. Cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.
  3. Slowly pour in the chicken broth and salsa.
  4. Stir in the cumin and chili powder.
  5. Bring to a boil, then reduce heat to low.
  6. Cover and cook for 15–18 minutes, until the rice is tender and most of the liquid has been absorbed.
  7. Turn off the heat and let the rice rest, covered, for 10 minutes.

Finish the Dish

  1. Stir in the heavy cream and 2½ cups of the cheddar cheese.
  2. Return the chicken and onion mixture to the pot and stir until combined.
  3. Sprinkle the remaining cheese over the top.
  4. Add bacon crumbles, if desired.
  5. Cover for several minutes to allow the cheese to melt.
  6. Serve hot.

Jessica's Notes

Best Served With

  • Roasted broccoli
  • Cilantro-lime salad

Wine Pairings

  • Sauvignon Blanc offers bright acidity that balances the creamy cheese and complements the salsa.
  • Dry Riesling provides a touch of fruitiness that pairs well with the mild spices and richness.
  • Pinot Grigio is crisp and refreshing, making it an easy match for this hearty dish.
  • Dry Rosé complements the smoky bacon and cheddar while keeping the meal light.
  • Pinot Noir is an excellent red option with enough acidity to stand up to the creamy sauce without overwhelming the flavors.

Prep Ahead

  • Chicken can be cooked and refrigerated up to 2 days in advance.
  • Cheese may be shredded and onions diced ahead of time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in the microwave or in a covered skillet over low heat with a splash of broth or milk to restore creaminess.

Freezer-Friendly

Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

  • Substitute 3 cups shredded rotisserie chicken and add it during the final steps with the cream and cheese.
  • Use Monterey Jack, pepper jack, or Mexican blend cheese in place of cheddar.
  • Stir in diced green chiles for more heat.
  • Top with sliced green onions, cilantro, or sour cream.

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