Name: Mexican Chicken and Rice with Queso
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2¼ lbs fresh chicken tenders; ¼ tsp cayenne pepper; ½ tsp dried oregano; 2 tsp paprika; 2 tsp cumin; ½ tsp kosher salt; ¼ tsp black pepper; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp olive oil; 2¼ cups chicken broth; 1½ cups parboiled/converted rice; 2 tbsp all-purpose flour (or cornstarch for gluten-free); 2 tbsp butter (plant-based for dairy-free); 1 cup milk (use almond or oat milk if needed); 1 cup shredded sharp cheddar cheese (dairy-free cheese optional); ¼ tsp kosher salt; ⅛ tsp cayenne pepper (optional for spice); ¼ tsp paprika

Mexican Chicken and Rice with Queso

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Chicken and Rice with Queso is a hearty, flavorful dish that combines tender, spiced chicken with fluffy rice and a rich, creamy cheese sauce. Perfect for weeknight dinners or family gatherings, this recipe brings together bold Mexican-inspired flavors with a comforting twist.

Author: Carlos_Antonio
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4–6 1x
Category: Main Course
Cuisine: Mexican-Inspired

Ingredients

Scale

Chicken and Rice:

2¼ lbs fresh chicken tenders
¼ tsp cayenne pepper
½ tsp dried oregano
2 tsp paprika
2 tsp cumin
½ tsp kosher salt
¼ tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
2¼ cups chicken broth
1½ cups parboiled/converted rice

Cheese Sauce:

2 tbsp all-purpose flour (or cornstarch for gluten-free)
2 tbsp butter (plant-based for dairy-free)
1 cup milk (use almond or oat milk if needed)
1 cup shredded sharp cheddar cheese (dairy-free cheese optional)
¼ tsp kosher salt
⅛ tsp cayenne pepper (optional for spice)
¼ tsp paprika

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: In a large bowl, toss chicken tenders with cayenne, oregano, paprika, cumin, salt, pepper, chili powder, garlic powder, onion powder, and olive oil until evenly coated. Let sit for at least 10 minutes to absorb flavors.
Cook the Chicken and Rice: Pour chicken broth into the Instant Pot liner. Evenly sprinkle the rice over the broth. Place seasoned chicken on top of the rice without stirring. Secure the lid and set the valve to sealing. Pressure cook on “Manual” for 5 minutes, then let the pressure release naturally for 5–10 minutes before venting. Remove the lid and fluff rice gently with a fork while transferring chicken to a platter.
Prepare the Cheese Sauce: Clean out the Instant Pot liner and switch to “Sauté” mode. Melt butter in the pot, then whisk in flour to create a roux. Cook for about 1 minute until bubbly but not browned. Gradually whisk in milk until smooth and slightly thickened (3–4 minutes). Stir in shredded cheese until melted and creamy. Add salt, paprika, and cayenne to taste.
Assemble and Serve: Plate rice on individual servings or a large platter, top with chicken tenders, and generously drizzle queso sauce over everything. Garnish with fresh cilantro or green onions if desired.

Notes

Serving Suggestions: Pair this dish with refried beans, guacamole, or a crisp side salad topped with tortilla strips for a complete meal.

Tips & Tricks:

Use freshly shredded cheese for a smoother queso sauce.
Avoid boiling the cheese sauce after adding cheese to prevent graininess.
Adjust spice levels by omitting or increasing cayenne pepper in both the chicken seasoning and queso sauce.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess to the queso sauce. While freezing is possible for the chicken and rice mixture, avoid freezing queso as it may separate when thawed.

Find it online: https://mexicanrecipe.info/mexican-chicken-and-rice-with-queso/