Cheesy Chicken and Rice combines seasoned long-grain white rice and sliced chicken breast finished with a creamy homemade queso blanco sauce. This Tex-Mex one-skillet meal delivers restaurant flavor with straightforward home cooking.
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In a large skillet over medium heat, add oil and toast the rice for a few minutes until lightly golden.
Add the diced onion and minced garlic to the rice and sauté for another minute until fragrant.
Stir in the Sazon seasoning, tomato sauce, chicken bouillon, and water.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15 minutes.
After 15 minutes, remove the skillet from the heat and let it sit, still covered, for an additional 15 minutes to steam.
While the rice is resting, prepare the chicken. In a separate skillet, heat butter and oil over medium-high heat.
Add the thinly sliced chicken to the hot skillet. Season with garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper.
Cook the chicken, stirring occasionally, until it's cooked through and lightly browned. This should happen quickly since it's sliced thin.
To make the cheese sauce, combine the cubed white processed cheese, evaporated milk, diced green chiles, and grated pepper jack cheese in a saucepan over low heat.
Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
Once the rice has finished resting, remove the lid and gently fluff it with a spoon or fork.
To serve, plate a generous portion of rice, top with the cooked chicken, and drizzle with the warm cheese sauce.
Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water to restore creaminess.
Yes. Prepare the rice and chicken separately, then combine and refrigerate up to 2 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.
Mild white cheddar, Monterey Jack, or a blend of both creates the smooth, creamy sauce. Avoid pre-shredded cheese; use block cheese for better melting.
Slice to about 1/4 inch thickness so it cooks evenly and quickly, typically 5–7 minutes in the skillet.
Long-grain white rice is ideal for texture; brown rice or jasmine will work but alter cooking time and absorb more liquid.
Cashew cream or store-bought dairy-free queso can replace the sauce, though the flavor profile will differ from the traditional recipe.
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