Cheesy Chicken and Rice
This homemade Cheesy Chicken and Rice features tender sliced chicken and fluffy basmati rice finished with a creamy, made-from-scratch queso blanco sauce that rivals restaurant versions.
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This homemade Cheesy Chicken and Rice features tender sliced chicken and fluffy basmati rice finished with a creamy, made-from-scratch queso blanco sauce that rivals restaurant versions.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large pan, toast the Basmati rice in oil over medium heat for 3-4 minutes.
Add the diced onion and minced garlic, and continue toasting for another 3 minutes until fragrant.
Stir in the tomato sauce, 1 packet of Sazon seasoning, chicken bouillon, and water.
Bring the mixture to a boil, then cover the pan, reduce the heat to a simmer, and cook for 15 minutes.
After 15 minutes, remove the pan from the heat and let it sit, still covered, for another 15 minutes without stirring.
Once rested, gently fluff the rice with a spoon or fork.
While the rice is cooking, prepare the chicken. Melt butter and oil in a separate large skillet 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 frequently, until it's fully cooked through, which should take about 4-5 minutes.
To make the cheese sauce, pour the evaporated milk into a saucepan over low-medium heat.
Add the cubed queso blanco processed cheese, grated pepper jack cheese, and the can of diced green chiles.
Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
To serve, plate a generous portion of the Mexican rice and top it with the cooked chicken and a ladle of the cheese sauce. Serve immediately, with warm tortillas on the side if desired.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a splash of milk to refresh the queso sauce. Do not freeze the finished dish as the sauce may separate.
Yes. Long-grain white rice works well. Brown rice will require extra water and longer cooking time. Avoid short-grain varieties as they may become mushy.
Sazon is a Latin seasoning blend with garlic, cumin, and coriander. Substitute with a mixture of 1 tsp cumin, ½ tsp coriander, and ½ tsp garlic powder if needed.
The recipe uses butter, flour, and cheese melted together. Cook the butter and flour into a roux, then whisk in milk gradually while heating until thickened, then add shredded queso blanco or white cheddar cheese.
Yes. Cook the rice and chicken separately, then reheat gently with the queso sauce just before serving to prevent the sauce from breaking or becoming grainy.
Slice breasts ¼ to ½ inch thick so they cook evenly and quickly, typically 4–6 minutes total in the skillet.
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