Cheesy Chicken and Rice Skillet (One-Pan Tex-Mex) | CookOS

Cheesy Chicken and Rice Skillet

Name: Cheesy Chicken and Rice Skillet (One-Pan Tex-Mex)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp butter; 1 lb chicken breast, cut into thin strips; 1 tbsp Mexican spice blend (see notes); 1 tbsp vegetable oil; 1 cup long-grain white rice, rinsed; 1 (10 oz) can diced tomatoes with green chiles; 1 (8 oz) can tomato sauce; 1 tbsp minced garlic; 1 1/2 cups chicken broth; 1 cup white queso; Fresh cilantro, for garnish; Flour tortillas, for serving; Pico de gallo, for serving

Cheesy Chicken and Rice Skillet is a one-pan Tex-Mex dinner combining seasoned chicken strips, rice, and tomatoes with green chiles, finished with creamy white queso. It's ready in under 30 minutes and serves straight from the skillet or as taco filling.

🌍Tex-Mex 🏷️Cheesy chicken and rice 🏷️Chicken skillet 🏷️One-pan meal 🏷️Mexican-inspired Queso

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

2 tbsp butter
1 lb chicken breast, cut into thin strips
1 tbsp Mexican spice blend (see notes)
1 tbsp vegetable oil
1 cup long-grain white rice, rinsed
1 (10 oz) can diced tomatoes with green chiles
1 (8 oz) can tomato sauce
1 tbsp minced garlic
1 1/2 cups chicken broth
1 cup white queso
Fresh cilantro, for garnishoptional
Flour tortillas, for servingoptional
Pico de gallo, for servingoptional

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Instructions

1
In a large skillet over medium heat, melt the butter.
2
Add the chicken strips and season with the Mexican spice blend. Cook, stirring occasionally, until the chicken is cooked through.
3
Push the cooked chicken to the sides of the skillet to create a well in the center. Add the vegetable oil to the well.
4
Add the rinsed rice to the oil and toast for about a minute, stirring to coat.
5
Add the diced tomatoes with green chiles, tomato sauce, minced garlic, and chicken broth to the skillet.
6
Stir everything together to combine and bring the mixture to a simmer.
7
Cover the skillet, reduce the heat to low, and let it cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
8
Remove the lid and fluff the rice and chicken mixture with a fork.
9
Pour the white queso over the top of the skillet.
10
Garnish with fresh cilantro and serve immediately, either on its own or in warm flour tortillas with pico de gallo.

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Tips & Notes

Pro tips

Cut chicken breasts into thin, uniform strips (roughly 1/4-inch) so they cook evenly in 3-4 minutes and stay tender.
Rinse the rice before cooking to remove excess starch and prevent clumping.
Let the broth come to a simmer before adding rice, then reduce heat to medium-low and avoid stirring to ensure fluffy, separate grains.
Stir in queso off heat or over low flame to prevent it from becoming grainy or separating.

Substitutions

Long-grain white rice → jasmine or basmati rice (similar cooking time; slightly different texture)
Mexican spice blend → 1 tsp cumin + 1/2 tsp chili powder + 1/4 tsp smoked paprika (or use store-bought taco seasoning)
White queso → Oaxaca or Chihuahua cheese melted in, or half cream cheese + half shredded Monterey Jack
Diced tomatoes with green chiles → 1 can diced tomatoes (10 oz) + 1 (4 oz) can drained roasted green chiles

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture.