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Chicken and Rice with Queso Recipe

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3.9 from 11 reviews

This Chicken and Rice with Queso recipe combines tender, spiced chicken breasts with flavorful rice, black beans, corn, and diced tomatoes with green chilies, all topped with melted queso blanco cheese. Baked together in one skillet, this hearty and comforting dish is perfect for a satisfying family meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 lbs boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Rice Mixture

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 cup black beans, drained and rinsed

Toppings and Garnish

  • 8 oz queso blanco (or other white queso cheese), shredded
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat Oven. Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice dish.
  2. Mix Spices. In a small bowl, combine the ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper to create a flavorful spice rub.
  3. Season Chicken. Rub the spice mixture evenly over the chicken breasts, ensuring every piece is well coated with the seasoning.
  4. Sear Chicken. Heat the vegetable oil over medium-high heat in a large oven-safe skillet. Add the chicken breasts and sear each side for 2-3 minutes until browned. Remove and set aside.
  5. Toast Rice. In the same skillet, add the rice and toast it for a few minutes until it becomes lightly golden, enhancing its flavor.
  6. Add Ingredients to Rice. Stir in the chicken broth, diced tomatoes with green chilies, frozen corn, and black beans. Mix everything well to combine.
  7. Combine Chicken and Rice. Return the seared chicken breasts to the skillet, nestling them into the rice mixture evenly.
  8. Bake Covered. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes until the chicken is fully cooked and the rice is tender.
  9. Add Queso. Remove the skillet from the oven and sprinkle the shredded queso blanco evenly over the chicken and rice.
  10. Bake Uncovered. Place the skillet back in the oven, uncovered, and bake for an additional 5 minutes until the queso melts and is bubbly.
  11. Garnish and Serve. Remove from the oven, let cool slightly, then garnish with fresh cilantro and serve with lime wedges.

Notes

  • Use an oven-safe skillet such as a cast iron to ensure it can go from stovetop to oven.
  • If you prefer a spicier dish, add extra chili powder or diced jalapeños.
  • Queso blanco can be substituted with other milder melting cheeses like Monterey Jack or mozzarella.
  • Make sure to rinse canned black beans thoroughly to reduce sodium content.
  • To make this meal gluten-free, verify that chicken broth and spices do not contain gluten additives.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://yourdailycook.com/chicken-and-rice-with-queso-recipe/