This one-pot cheesy chicken and Spanish rice combines seasoned chicken breast, Spanish rice mix, and diced tomatoes in a creamy queso blanco sauce, delivering a complete Tex-Mex meal in a single skillet with minimal cleanup.
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Season the bite-sized chicken breast pieces with salt, pepper, cumin, and smoked paprika.
In a large pot or Dutch oven over medium-high heat, brown the chicken. It does not need to be cooked through. Remove the chicken from the pot and set aside.
To the same pot, add the rice and vermicelli mix from both boxes (do not add the seasoning packets yet). Stir and toast the rice in the chicken drippings for about 2 minutes.
Add the two cans of diced tomatoes with green chiles and the can of corn. Stir to combine.
Sprinkle the seasoning packets from the rice mixes over the top, then pour in the water.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
After 10 minutes, stir the browned chicken back into the pot.
Lay the cubes of queso blanco cheese over the top of the mixture.
Pour the can of evaporated milk over everything.
Cover the pot again and continue to cook on low for about 5 more minutes, until the cheese is fully melted and the chicken is cooked through.
Stir everything together until well combined and creamy. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to restore sauce consistency.
large one-pot or Dutch oven (5 quart minimum) · meat thermometer (for checking chicken doneness)
Yes. Thighs add more flavor and stay juicier; use the same amount and cooking time, or add 2–3 minutes if pieces are larger.
Substitute with 1.5 cups heavy cream or half-and-half mixed with 0.5 cup whole milk for similar richness and texture.
Cook until internal temperature reaches 165°F, or until pieces are opaque and no longer pink in the thickest part.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency. Not recommended for freezing due to rice texture changes.
Check your Spanish rice mix label; most contain gluten. Substitute with gluten-free rice and vermicelli mix or cook long-grain rice separately.
