This Mexican chicken and rice dish combines tender fajita-seasoned chicken breast with fluffy jasmine rice, all finished with a creamy homemade queso cheese dip. It delivers restaurant flavor with straightforward home cooking.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Season the sliced chicken breast with paprika and black pepper.
Heat cooking oil in a large skillet over medium-high heat. Add the chicken and cook until it's no longer pink. Add the chopped onion and cook until translucent.
Once the chicken is cooked through, stir in the fajita seasoning packet and 1/4 cup of water. Mix well to coat and let it simmer for a few minutes.
While the chicken cooks, prepare the rice. In a separate pot with a lid, melt the garlic and herb butter over medium heat.
Add the jasmine rice to the melted butter and stir continuously, toasting the rice until it becomes fragrant and lightly golden.
Pour in the tomato sauce, water, chicken bouillon powder, and pickled jalapeño juice. Stir everything together.
Bring the rice mixture to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and let it cook for 15 minutes. Do not lift the lid during this time.
After 15 minutes, turn off the heat and let the rice rest, still covered, for another 5-10 minutes before fluffing with a fork.
To make the queso, combine the evaporated milk, cubed white American cheese, and cubed pepper jack cheese in a saucepan.
Heat the queso mixture on low, stirring constantly until the cheeses are fully melted and the sauce is smooth. Do not let it boil.
Once smooth, stir in the diced green chiles and optional chopped pickled jalapeños.
To serve, place a generous portion of Mexican rice on a plate, top with the fajita chicken, and smother with the warm queso dip. Garnish with sliced pickled jalapeños if desired.
Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven for 15-20 minutes, covered, adding a splash of water if the queso has thickened.
Yes. Thighs stay moister during cooking but may need 2-3 minutes longer to reach 165°F internal temperature.
Melt cheese over low to medium heat and stir constantly. Add water or broth a tablespoon at a time if it thickens too much.
Yes. Assemble the full dish, cover, and refrigerate up to 2 days. Reheat covered at 350°F for 20-25 minutes, adding a splash of water if needed.
Slice against the grain into 1/4-inch strips. Even thickness ensures all pieces cook to doneness at the same time.
Yes. Double all ingredients and use a larger skillet or cook in two batches. Cooking time stays roughly the same.
