Mexican queso chicken rice (Printer-Friendly)
Tender chicken, creamy queso, rice, and spices baked together for a flavorful, hearty dish.
# The Ingredients You'll Need:
→ Proteins
01 -
2 chicken breasts (approximately 1 lb)
→ Grains
02 -
1 cup uncooked white rice
→ Dairy
03 -
1 cup shredded or cubed queso cheese
→ Canned Goods
04 -
1 can (14.5 oz) diced tomatoes with juices
05 -
1 can (15 oz) black beans, drained and rinsed
→ Vegetables
06 -
1 cup corn (frozen or canned)
07 -
1 small onion, diced
08 -
2 cloves garlic, minced
→ Spices and Oils
09 -
1 teaspoon ground cumin
10 -
1 teaspoon chili powder
11 -
Salt and pepper to taste
12 -
2 tablespoons olive oil
→ Garnish
13 -
Fresh cilantro
# Step-by-Step Instructions:
01 -
Season chicken breasts with salt, pepper, ground cumin, and chili powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 6 to 7 minutes per side until golden brown. Remove from heat and slice.
02 -
Bring 2 cups water to a boil in a pot, add rice and a pinch of salt, reduce heat, then simmer covered for 18 to 20 minutes. Fluff rice with a fork after cooking.
03 -
Heat remaining tablespoon of olive oil in the same skillet. Sauté diced onion and minced garlic for 2 to 3 minutes until translucent. Add diced tomatoes with juices, black beans, and corn. Simmer mixture for 5 minutes.
04 -
In a baking dish, spread the cooked rice evenly. Layer the sautéed vegetable mixture over rice, then arrange sliced chicken on top. Finish with an even layer of queso cheese.
05 -
Preheat oven to 350°F (175°C). Bake assembled dish for 15 to 20 minutes until cheese is melted and bubbling. Let cool slightly before serving.
# Extra Tips:
01 -
Avoid overcooking the chicken to maintain juiciness.
02 -
Carefully follow rice to water ratio and cooking time for optimal texture.
03 -
Season each component well to enhance overall flavor.
04 -
Allow cheese to fully melt and bubble for best topping texture.