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I'm always hit with cravings for that authentic Mexican taste, and my Cheesy Chicken & Rice knocks it out of the park every time. Think of it as my spin on the traditional Arroz con Pollo drenched in velvety queso. The kitchen fills with such incredible smells whenever I whip this up that my family practically races to grab their seats.
What Makes This Dish Special
This meal has gotten me out of so many dinner jams. You can throw it together in half an hour flat, and everyone can customize their own plate. The mix of juicy chicken, flavor-packed rice and that warm, gooey queso brings our neighborhood Mexican spot right to our table. And the bonus? We've usually got leftovers for tomorrow's lunch.
What You'll Need
- Boneless Skinless Chicken Breasts: Pick them fresh and cut away any excess fat.
- Vegetable Oil: A splash is all you need for cooking.
- Yellow Onion: Chop it into tiny bits to spread the flavor throughout.
- Long Grain White Rice: The foundation of a truly tasty dish.
- Tomato Sauce: This gives your rice that gorgeous color and depth.
- Water: Filtered works best for clean flavor.
- Chicken Bouillon Powder: My trick for super flavorful rice.
- Fajita or Taco Seasoning Packet: This gives your chicken that authentic Mexican kick.
- Cheese Dip: I can't do without Gordo's Original Queso for that perfect topping.
Step-By-Step Guide
- Cook the Rice
- Warm your oil and soften those onions till they smell amazing. Toss in rice and let it brown slightly, then pour in tomato sauce, water and bouillon. Cook until it's perfectly tender.
- Ready the Chicken
- Heat another pan with oil and cook your seasoned chicken chunks until they reach a safe 165°F.
- Warm the Cheese Dip
- Gently heat your queso so it's easy to pour but not burning hot.
- Put It All Together
- Start with a bed of that gorgeous rice, top with chicken pieces, then drizzle that warm queso all over.
Storage Tips
Make sure everything cools down before packing it up to avoid soggy rice. Stick it in a sealed container and it'll keep nicely in your fridge for up to 4 days. I actually think it tastes even better the day after.
Frequently Asked Questions
- What sides work best? We like to serve it with tortilla chips, fresh guacamole, or a crisp green salad.
- Can I mix in vegetables? Go for it. Throw in some bell peppers, sweet corn, or even black beans.
- Need more heat? Mix in diced jalapeños or a dash of cayenne pepper.
- Will brown rice work? Definitely, just cook it a bit longer than white rice.
- What does ACP stand for? It's short for Arroz con Pollo, which means chicken with rice in Spanish.
Custom Touches
The finishing touches really bring this dish to life. Fresh cilantro, sliced green onions and a spoonful of sour cream are my favorites. Sometimes I'll sprinkle on broken tortilla chips or chunks of ripe avocado. When we want extra kick, chopped jalapeños go right on top.
Ideal For Hectic Days
I count on this for weekly meal prep. One big batch divided into containers means we've got quick lunches ready to go all week. The flavor actually gets better as it sits and it warms up great in just a minute or two.
Insider Tricks
Don't rush past browning the rice first, it really amps up the taste. Always use a meat thermometer for your chicken and heat the queso on low to keep it smooth. I like to build each plate right at serving time so everything's at its best.
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The Crowd-Pleaser
There's something truly special about how that silky queso mingles with the tangy rice and perfectly spiced chicken. It's fast enough for a Tuesday night but tasty enough for guests. Every single time I serve it, somebody wants me to share how I made it.
Frequently Asked Questions
- → What kind of cheese dip works best for this recipe?
- Gordo's Original Queso is suggested, but any smooth Mexican-style cheese dip will do the trick. Try to skip pre-shredded cheese as it doesn't melt right, and maybe try Velveeta Queso Blanco or make your own sauce with white American cheese mixed with diced green chiles.
- → Can I make this recipe ahead of time?
- You can cook the chicken and rice up to 2 days early and keep them apart in sealed containers in your fridge. When you warm it up, add a bit of water to the rice so it stays moist, heat the chicken in a pan until it's warm, and make fresh queso just before you eat for the best feel and 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 cooked veggies such as bell peppers and corn. For more crunch and flavor, throw on some diced tomatoes, sliced jalapeños, 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.
- → How do I know when the chicken is fully cooked?
- Your chicken should hit 165°F inside, checked with a meat thermometer in the thickest bits. The meat needs to be white all the way through with no pink spots, and when you cut it, clear juice should come out - this usually takes about 7-8 minutes for diced chicken on medium-high heat.