I’m so excited to share my Chicken Queso Rice recipe with you! This is an easy, cheesy one dish meal where tender chicken bakes with flavorful rice and a creamy queso finish. It is cozy, family friendly, and hands off while it cooks.
Level: Easy
Total Time: 1 hour 20 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Yield: 6 to 8 servings
Course: Main Course
Cuisine: Tex-Mex / American
I love recipes that feel like a hug on a plate and do most of the work for you. This Chicken Queso Rice is exactly that. You stir a few simple things together in a baking dish, tuck in seasoned chicken, cover it tightly, and let the oven steam the rice until it is tender and all the flavors mingle.
If you like a mild spicy touch, this dish gives that through salsa and taco seasoning without being too hot. Queso on top adds a silky finish that makes every spoonful rich and comforting. I include small tips so the rice cooks evenly and the chicken stays juicy.
How to Make Chicken Queso Rice
Here is the short version so you know the flow before diving into details:
• Whisk rice mix, broth, salsa and water in a baking dish.
• Season chicken and nestle it on top of the rice.
• Cover tightly and bake until rice is tender and chicken reaches 165 F.
• Uncover, add cheese and bake a bit more.
• Warm queso and drizzle over the finished casserole.
Ingredients
• 2 cups long grain white rice, rinsed and drained (or two 5.4 oz seasoned rice packets if you prefer the shortcut)
• 3 cups low sodium chicken broth
• 1 cup smooth salsa or picante sauce
• 1/2 cup water
• 2 to 3 teaspoons taco seasoning, or to taste
• 2 to 2 1/2 pounds boneless skinless chicken breasts or thighs, patted dry and no thicker than 1/2 inch
• 1 1/2 cups shredded Mexican blend cheese or a mix of Monterey Jack and cheddar
• 1/2 to 3/4 cup warm queso blanco dip for drizzling at the end
• Optional extras: 1/2 cup diced green chiles, 1/2 cup canned corn drained, chopped cilantro, lime wedges for serving
Directions
- Preheat oven to 350 degrees F. Lightly grease a 13 by 9 inch baking dish.
- If you are using plain rice, whisk the rice, chicken broth, salsa, and water together in the baking dish so the rice is evenly soaked. If you use seasoned rice packets, combine the rice mix with the broth, salsa and water per packet directions.
- Sprinkle 1 to 2 teaspoons taco seasoning over both sides of each chicken piece and press the seasoning gently so it sticks. If pieces are thicker than 1/2 inch, slice them in half horizontally or pound them to an even thickness.
- Nestle the seasoned chicken on top of the rice in one even layer. Sprinkle the shredded cheese over the chicken and rice. Cover the dish tightly with aluminum foil. Sealing it well lets the steam cook the rice.
- Bake covered for 60 minutes. After 60 minutes, carefully remove the foil. If the liquid is mostly absorbed and the chicken is close to done, bake uncovered for another 10 to 15 minutes so the top browns a little and the chicken reaches an internal temperature of 165 degrees F. If using thin tenderloins or leftover cooked chicken, check after 35 to 45 minutes.
- Remove the dish from the oven. Warm the queso blanco in the microwave for 30 to 60 seconds or in a small pot over low heat. Drizzle the warm queso over the casserole. Let the dish rest 5 minutes. Garnish with chopped cilantro and a squeeze of lime if you like. Serve warm.
Process Details
• Why rinse the rice: Rinsing removes extra surface starch that makes rice gummy. Rinsed rice cooks into separate tender grains.
• Even chicken thickness: If chicken is uneven, the thin parts will dry out before the thick parts finish. Making pieces even means the whole pan finishes at the same time.
• Covered baking: Covering the dish traps steam so the rice absorbs liquid and cooks evenly. If you leave the cover off the rice will dry and may not cook through.
• Cheese timing: Adding cheese toward the end keeps it melty and prevents the top from burning while the rice finishes.
• Queso finish: Drizzling warm queso at the end gives you silky richness without needing heavy cream in the whole dish.
Tips for Success
• Use low sodium broth so the final dish is not too salty. You can always add salt later.
• If your oven runs cool, check rice and chicken for doneness at the time given and add extra minutes as needed.
• If using pre-cooked rotisserie chicken, stir the shredded chicken into the baked rice after it is cooked or add it for the last 10 minutes so it heats through without overcooking.
• To add vegetables, stir in drained canned corn, black beans, or sautéed bell peppers with the rice before baking.
• For extra depth, sear the seasoned chicken in a hot skillet for 1 to 2 minutes per side before placing it on the rice. Reduce the covered baking time by about 15 to 20 minutes.
• Resting the casserole 5 minutes after baking helps the rice firm up a bit so serving is neater.
Serving Ideas
• Taco bar style: Offer chopped tomatoes, sliced avocado, shredded lettuce, sour cream, and hot sauce. Let everyone build their bowl.
• On the side: Serve with a simple salad or a wedge salad to balance the richness.
• For a party: Put the finished casserole in a slow cooker on warm so guests can scoop servings over several hours.
• Reheat suggestion: Microwave single servings or reheat leftovers in a 350 degree F oven covered with foil until warmed through.
Storage & Freezing
• Refrigerator: Cool to room temperature, cover tightly, and store up to 3 to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway.
• Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat covered in a 350 degree F oven until hot. Texture of the rice may be slightly softer after freezing.
• Tip: If freezing, omit the queso drizzle. Warm queso fresh when serving for best texture.
Nutrition Info (Approximate per serving, assuming 8 servings)
• Calories: 430 kcal
• Protein: 29 g
• Carbohydrates: 46 g
• Fat: 14 g
• Fiber: 2 g
• Sodium: Varies by broth and cheese, estimate 600 to 900 mg
Nutrition will change with ingredient brands and exact portions. Using low fat cheese, lower sodium broth, or less cheese will reduce calories and fat.
Chicken Queso Rice is an easy, one dish comfort meal that brings cheesy, savory flavors to the weeknight table. It is forgiving, simple to scale, and friendly to substitutions like rotisserie chicken, added vegetables, or a homemade queso. I hope this becomes one of your go to dinners when you want something satisfying with little fuss.