Go Back
Bowl of Queso Chicken and Rice topped with cilantro and tomatoes, drizzled with melted queso on a wooden table

Queso Chicken and Rice

This Queso Chicken and Rice is a quick, one-pan dinner that delivers rich flavors of homemade queso dip chicken and taco seasoned chicken. Perfect for busy nights, this easy queso chicken is ready in just 35 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 ½ pounds skinless, boneless chicken breasts or thighs, cut into 1 ½-inch pieces
  • 1 teaspoon garlic powder, or to taste
  • Salt and freshly ground black pepper to taste
  • 1/2 yellow or white onion, finely chopped
  • 1 tablespoon butter
  • 1 ½ cups uncooked long-grain white rice
  • 1 (1-ounce) packet taco seasoning (such as Old El Paso®)
  • 2 ¾ cups water, or as needed
  • 1 cup prepared queso dip
  • Green onions, pico de gallo, guacamole, cilantro, or jalapeños for topping (optional)

Method
 

  1. Season the chicken with garlic powder, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes on one side, undisturbed, then flip and cook for 2 more minutes. (It won’t be fully cooked yet.)
  3. Add the onions to the skillet and sauté until softened, stirring occasionally.
  4. Melt the butter in the pan, then stir in the rice and toast it for about a minute.
  5. Sprinkle the taco seasoning over everything, stirring to combine evenly.
  6. Pour in the water, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir once more, then reduce heat to a simmer. Cover and cook for 20 minutes.
  7. While the rice cooks, warm the queso in a microwave-safe bowl in 30-second bursts until smooth and heated through.
  8. Once the liquid is fully absorbed into the rice, remove the skillet from heat and drizzle the queso over the top. Add optional toppings and serve immediately.

Notes

Don’t skip toasting the rice before adding liquid—it deepens the flavor and helps prevent it from turning mushy. Leftovers can be stored in an airtight container in the fridge for up to 3 days.