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My Cheesy Chicken & Rice hits the spot when I want that Mexican restaurant taste at home. It's basically my spin on Arroz con Pollo covered in rich queso sauce. The smells that fill my house when this is cooking always brings my family to the dinner table in seconds flat.
What Makes This Dish Special
This meal has been my dinnertime hero countless times. You can whip it up in half an hour, and everyone gets to customize their toppings. The mix of juicy chicken, flavorful rice and that gooey queso sauce reminds us of our favorite Mexican spot, and we usually have leftovers for tomorrow's lunch too.
What You'll Need
- Boneless Skinless Chicken Breasts: Grab them fresh and cut away any extra fat.
- Vegetable Oil: Just a bit for cooking, nothing special required.
- Yellow Onion: Chop it into tiny pieces to spread the flavor evenly.
- Long Grain White Rice: The quality of your rice really matters here.
- Tomato Sauce: Gives your rice that lovely color and depth.
- Water: I prefer filtered for better flavor.
- Chicken Bouillon Powder: This is what makes the rice extra flavorful.
- Fajita or Taco Seasoning Packet: Gives your chicken that authentic Mexican kick.
- Cheese Dip: I always reach for Gordo's Original Queso for the perfect topping.
Cooking Instructions
- Cook the Rice
- Warm the oil and soften those onions till they smell amazing. Toss in rice and let it brown slightly, then add tomato sauce, water and bouillon. Cook until it's nice and fluffy.
- Fix Up the Chicken
- Heat another pan with oil, then cook your seasoned chicken chunks until they reach 165°F inside.
- Warm the Cheese Dip
- Heat your queso gently so it pours smoothly.
- Put It All Together
- Start with rice, add chicken on top, then drizzle with warm queso for a mouthwatering meal.
Storage Tips
Make sure everything's cooled down before you put it away so your rice stays nice. Stick it in a sealed container and it'll be good in the fridge for up to 4 days. It actually tastes even better the next day.
FAQ
- What should I serve with it? We like having tortilla chips, fresh guac or a simple salad on the side.
- Can I throw in some vegetables? Go for it! Bell peppers, corn or black beans work great.
- Need more heat? Toss in some jalapeños or a dash of cayenne pepper.
- Can I use brown rice instead? Definitely, just cook it longer.
- What does ACP stand for? It's Arroz con Pollo, which means chicken with rice in Spanish.
Tasty Topping Ideas
The extras really take this dish to another level. Fresh cilantro, sliced green onions and a bit of sour cream are my favorites. Sometimes I'll sprinkle on some crushed tortilla chips or sliced avocado. If we want extra kick, chopped jalapeños go right on top.
Great For Busy Days
I count on this for weekly meal prep. I cook a large amount, divide it into containers and we've got quick lunches ready all week. The taste gets even better as it sits and it warms up really nicely in the microwave.
Pro Tricks
Don't rush past browning the rice as it adds so much flavor. Always use a meat thermometer for your chicken and heat the queso on low for the creamiest texture. I wait until right before eating to put everything together for the best results.
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Fan Favorite Reasons
There's something so satisfying about how the smooth queso blends with the spicy rice and tender chicken. It's fast enough for regular weeknights but tasty enough for guests. Someone always wants my recipe whenever I serve it.
Common Questions
- → What kind of cheese dip works best for this recipe?
- Gordo's Original Queso is suggested, but any smooth-melting Mexican cheese dip works great. Don't go for pre-shredded cheese as it won't melt right. Try Velveeta Queso Blanco or make your own sauce with white American cheese and chopped green chiles instead.
- → Can I make this recipe ahead of time?
- You can cook the chicken and rice up to 2 days early and keep them in separate containers in the fridge. When you warm them up, add a little water to the rice so it stays moist. Heat the chicken in a pan until it's warm through, and make fresh queso right before you eat for the best taste.
- → What can I serve with this Cheesy Chicken and Rice?
- This meal goes great with fresh sides like a Mexican salad with avocado and lime dressing, or oven-roasted veggies such as bell peppers and corn. To make it even better, sprinkle on fresh toppings like diced tomatoes, jalapeño slices, fresh cilantro, or broken tortilla chips.
- → Can I use brown rice instead of white rice?
- You can swap in brown rice but you'll need to use 2½ cups water for each cup of rice and cook it longer, about 40-45 minutes. You should also add a bit more bouillon and tomato sauce to keep the flavor strong, since brown rice has a nuttier taste than white.
- → How do I know when the chicken is fully cooked?
- Your chicken needs to hit 165°F inside, so check it with a meat thermometer in the thickest bits. It should be white all the way through with no pink spots. When you cut it, the juices should come out clear - this usually takes about 7-8 minutes for small chicken pieces cooked on medium-high heat.