Mexican Chicken And Rice: The Ultimate Mexican Chicken and Rice with Queso Recipe
Introduction to Mexican Chicken And Rice
Welcome to the world of flavors with my Mexican Chicken and Rice recipe! This delightful dish combines tender chicken, perfectly cooked saffron rice, and creamy queso dip to create a meal that’s not only comforting but also bursting with authentic Mexican flavors. Perfect for any day of the week, this recipe is easy to follow and brings a taste of Mexico right to your kitchen!
A Personal Story Behind My Mexican Chicken And Rice Journey
Growing up in a family that celebrated vibrant culinary traditions, Mexican cuisine has always held a special place in my heart. I remember the aroma of spices wafting through the kitchen as my mother prepared her famous chicken and rice dish. Each bite would transport me back to our family gatherings, filled with laughter and joy. This recipe brings back those cherished memories and allows me to share a piece of my heritage with you.
What Makes This Mexican Chicken And Rice Recipe Special?
This recipe stands out because it combines simple ingredients to create a hearty, flavorful dish that is both satisfying and nutritious. The use of saffron yellow rice adds a beautiful color and unique flavor profile, while the creamy white queso dip elevates the dish, making it a family favorite. Plus, it’s quick to prepare, making it perfect for busy weeknights!
The Full Mexican Chicken And Rice Recipe
Ingredients
- 2 tsp olive oil
- 1.5 lbs boneless, skinless chicken breast, cut into small pieces
- 1 tsp Goya Adobo Seasoning
- 1 10 oz package Vigo Saffron Yellow Rice
- 1 cube Knorr Tomato Bouillon (optional)
- 2 1/2 cups water
- 3 oz White Queso Dip
- 2 tbsp milk (skim, 1%, 2%, or whole)
- Cooking spray
Instructions
- Pat the chicken dry with a paper towel if it’s wet. Sprinkle the adobo seasoning over the chicken and rub it in. This step helps the chicken absorb the flavors evenly.
- Heat olive oil in a large dutch oven or deep skillet with a lid over medium heat. Add the seasoned chicken and cook for about 3 minutes on one side. Flip and cook for a few more minutes until browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F for safety.
- Add the rice, crushed tomato bouillon cube, and water to the chicken. Stir well and bring to a boil for 1 minute. Reduce the heat to a simmer, cover, and cook for at least 20 minutes. Check the rice for doneness between 20-25 minutes. If you prefer firmer rice, check it earlier.
- Once the rice is cooked, stir in the queso dip and milk. Fluff everything together with a fork, ensuring the queso is evenly distributed for a creamy texture.
- Serve warm and enjoy the delicious flavors of your homemade Mexican Chicken and Rice!
Serving Suggestions and Variations for Mexican Chicken And Rice
This dish is perfect on its own, but you can elevate it further by serving it with a side of guacamole, fresh salsa, or a simple green salad. For a twist, consider adding black beans or corn to the rice mixture for added texture and flavor. You can also substitute chicken for shrimp or tofu for a different protein option!
Frequently Asked Questions About Mexican Chicken And Rice
Can I use brown rice instead of yellow rice?
Yes, but you may need to adjust the cooking time and water ratio since brown rice typically takes longer to cook.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with your favorite vegetables and use vegetable broth instead of water.
Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and reheat it when ready to serve. Just ensure it’s stored in an airtight container in the fridge.
Mexican Chicken And Rice with Queso
Equipment
- Dutch oven or deep skillet For cooking the chicken and rice together.
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1.5 lbs boneless, skinless chicken breast, cut into small pieces
- 1 tsp Goya Adobo Seasoning
- 10 oz Vigo Saffron Yellow Rice
- 1 cube Knorr Tomato Bouillon (optional)
- 2.5 cups water
- 3 oz White Queso Dip
- 2 tbsp milk (skim, 1%, 2%, or whole)
- 1 spray Cooking spray
Instructions
- Pat the chicken dry with a paper towel if it's wet. Sprinkle the adobo seasoning over the chicken and rub it in.
- Heat olive oil in a large dutch oven or deep skillet with a lid over medium heat. Add the seasoned chicken and cook for about 3 minutes on one side, then flip and cook for a few more minutes until browned and cooked through.
- Add the rice, crushed tomato bouillon cube, and water to the chicken. Stir well and bring to a boil for 1 minute. Reduce the heat to a simmer, cover, and cook for at least 20 minutes. Check the rice for doneness between 20-25 minutes.
- Once the rice is cooked, stir in the queso dip and milk. Fluff everything together with a fork.
- Serve warm and enjoy!