Pin it
Whenever I want that Mexican restaurant taste at home, my Queso-Topped Chicken & Rice hits the spot every time. It's my spin on the traditional Arroz con Pollo covered in smooth, creamy cheese sauce. The moment it starts cooking, amazing smells fill my kitchen and my family rushes to eat.
What Makes This Dish Special
This meal has rescued our dinner plans countless times. You can whip it up in just half an hour, and everyone gets to customize their own toppings. The mix of juicy chicken, flavorful rice and hot cheese sauce tastes exactly like our neighborhood Mexican spot, and we usually have leftovers for tomorrow's lunch too.
Basic Ingredients You'll Need
- Boneless Skinless Chicken Breasts: Pick fresh ones and cut away any extra fat.
- Vegetable Oil: A small amount for cooking, any brand works fine.
- Yellow Onion: Chop it into tiny pieces to spread the flavor throughout.
- Long Grain White Rice: The quality of your rice really matters here.
- Tomato Sauce: Gives the rice a beautiful color and rich taste.
- Water: I prefer filtered water for the best flavor.
- Chicken Bouillon Powder: This is my trick for extra flavorful rice.
- Fajita or Taco Seasoning Packet: Gives your chicken that authentic Mexican flavor kick.
- Cheese Dip: I always grab Gordo's Original Queso for the perfect topping.
Quick Cooking Instructions
- Get Your Rice Going
- Warm the oil and cook those onions until they're soft and smell great. Toss in rice and let it brown a bit, then add your tomato sauce, water and bouillon. Let it cook until it's nice and fluffy.
- Prepare Your Chicken
- Heat another pan with some oil, then cook your seasoned chicken pieces until they reach 165°F inside.
- Warm Up The Cheese
- Heat your queso gently until it's easy to pour but not too hot.
- Put It All Together
- Start with a bed of that tasty rice, add chicken on top, then drizzle with warm queso for an amazing meal.
Storage Tips
Make sure everything's cooled down before you put it away so your rice doesn't get soggy. Store it in a container with a tight lid and it'll stay good in your fridge for 3-4 days. The flavors actually blend even better after sitting overnight.
Frequently Asked Questions
- What should I serve with this? We love having tortilla chips, fresh guacamole or a simple green salad on the side.
- Can I mix in vegetables? You bet, throw in some bell peppers, sweet corn or black beans.
- Need more heat? Just mix in some diced jalapeños or a dash of cayenne pepper.
- Will brown rice work? Definitely, just remember it needs more cooking time.
- What does ACP stand for? It's short for Arroz con Pollo, which means chicken with rice in Spanish.
Customization Ideas
The extras really elevate this dish. I can't get enough of fresh chopped cilantro, sliced green onions and a spoonful of sour cream on mine. Sometimes we add crunchy tortilla strips or sliced avocado. When we want extra kick, chopped jalapeños go right on top.
Ideal For Hectic Days
I count on this dish for weekly meal planning. I cook a large amount, divide it into portions, and we've got quick lunches ready all week long. The taste actually improves over time and it heats up perfectly in the microwave.
Handy Cooking Tricks
Don't rush past browning the rice – it adds so much flavor. Always use a meat thermometer for your chicken and heat the queso slowly to keep it smooth. I prefer to build each plate right before eating so everything's at its best.
Pin it
Fan Favorite Features
There's something truly special about how the velvety queso blends with the spicy rice and perfectly cooked chicken. It's fast enough for regular weeknights but fancy enough when friends come over. Whenever I serve it, someone always wants to know how to make it.
Frequently Asked Questions
- → What's the best cheese for this dish?
- Gordo's Original Queso is fantastic, but look for Mexican-style cheese dips that melt smoothly. Stay away from pre-shredded cheese—it doesn’t melt as well. Velveeta Queso Blanco or homemade white American cheese sauce with green chiles works too!
- → Can I prep this meal ahead?
- Sure, just make the chicken and rice a day or two early. Store them in separate airtight containers. To reheat, add water to keep the rice moist and warm the chicken in a skillet. Prepare fresh queso when ready to eat.
- → What side dishes go with this meal?
- Pair it with fresh options like a zesty avocado-lime salad or roasted veggies like corn and peppers. Garnish with diced tomatoes, jalapeño slices, cilantro, or crushed tortilla chips for extra flair.
- → Can brown rice be used instead?
- Absolutely, but adjust the water to 2.5 cups per cup of rice and plan for a 40-45 minute cook time. Add a bit more bouillon and tomato sauce to match the intensity since brown rice has a stronger natural flavor.
- → How do I know when the chicken's cooked?
- Use a meat thermometer to check that the thickest parts reach 165°F (74°C). The chicken should be fully white inside and release clear juices—diced chicken usually cooks in around 8 minutes on medium-high heat.