Chicken Cheese and Rice Skillet

Chicken Cheese and Rice is my go-to answer for weeknights when everyone wants something cozy and cheesy but I do not want a pile of dishes. It brings together bold flavors you would expect at your favorite Tex Mex spot but with minimal prep. I love how this one skillet wonder satisfies every craving from gooey cheese to seasoned chicken and tender rice.

My family first tasted a version of this at a potluck and now even my pickiest eater will request it by name whenever we need fast comfort food.

Ingredients

• Chicken breast or thigh: brings lean protein and rich flavor Choose a good quality chicken for best results
• Butter: helps lock in moisture and gives the chicken a golden sear Look for unsalted butter for better seasoning control
• Salt and pepper: season the base and allow other spices to shine Use freshly ground pepper for maximum aroma
• Cayenne: adds a gentle kick Start with less if you are sensitive to spice
• Cumin dried cilantro chili powder: create the Tex Mex depth Seek out a chili powder blend with real earthy notes
• Minced garlic: fresh or jarred wakes up the whole skillet
• Rotel canned tomatoes with green chilies: brings tangy flavor and color Choose mild or hot based on preference
• Tomato sauce: binds everything together Pick a tomato sauce with simple ingredients for clean flavor
• Chicken broth: makes the rice rich and comforting Use low sodium broth to manage saltiness
• Long grain white rice: remains fluffy and absorbs flavors well Rinse it before using to prevent sticking
• Olive oil: coats the rice before liquid is added and deepens the flavor profile Use extra virgin for the best taste
• White Queso Cheese Dip: creamy and melty store bought or homemade both work well The silkiness makes the dish truly special
• Fresh cilantro: brightens the finish Snip right before serving for extra freshness

Step-by-Step Instructions

Prep and Sear the Chicken:

Dice chicken into bite sized pieces Pat chicken dry to help with browning melt the butter in a large deep skillet over medium high heat Add chicken to skillet and cook without stirring for two or three minutes to let it develop color Stir and let cook for another two minutes until the outside looks golden Place the chicken along the edges of the pan to make space for the next step

Season and Toast the Spices:

Sprinkle salt pepper cayenne cumin dried cilantro and chili powder over the chicken Let spices bloom by stirring everything for about thirty seconds The smell will fill your kitchen

Sauté the Aromatics:

Add the minced garlic and stir constantly for one minute making sure it does not burn Keep heat at medium high so you build flavor without scorching

Toast the Rice:

Pour in olive oil then add rinsed uncooked rice Stir rice in the pan with chicken and spices for two minutes This helps the rice pick up all the toasty flavors

Deglaze and Add Liquids:

Pour in Rotel tomato sauce and chicken broth Scrape bottom of pan to release any browned bits Stir well so everything combines evenly

Simmer and Cook:

Cover skillet with a lid Turn heat to medium low Simmer for fifteen to twenty minutes until rice is cooked through and liquid is absorbed Check halfway and stir once or twice to avoid sticking

Add Cheese and Serve:

Remove skillet from heat Spoon white queso dip over the hot chicken and rice Let the cheese melt into everything Top generously with freshly chopped cilantro Serve hot with tortillas or tortilla chips

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The white queso is my favorite finishing touch because it transforms the whole skillet from a simple rice dish to something deeply craveable I have fond memories of my youngest swirling chips through the cheesy pockets trying to scoop up every last bit

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to three days Warm gently on the stove with a splash of chicken broth to maintain creamy texture Refrigerate extra cheese dip separately if possible and add fresh cilantro only when serving to keep it bright

Ingredient Substitutions

You can swap boneless chicken thighs for chicken breast if you want extra flavor Use brown rice if you like but increase the liquid and cooking time Add black beans or sauteed bell pepper for extra nutrition If Rotel is not available use canned diced tomatoes with a pinch of red pepper flakes

Serving Suggestions

Pile the finished chicken cheese and rice into warm flour tortillas for easy handheld wraps Or serve it family style with a big bowl of tortilla chips on the side for scooping Add taco sauce pico de gallo avocado or extra cheese on top for a festive feast

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A Little Background

This recipe draws on classic Mexican American flavors pairing cumin and chili with creamy cheese and rice It feels like a riff on arroz con pollo and Tex Mex casseroles but much faster and easier to make It is now a weeknight staple in my own kitchen whenever somebody is craving the comfort of takeout without leaving home

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breast or thighs are both excellent options. Just cut into bite-sized pieces for even cooking.

→ Can I substitute the Rotel?

If Rotel isn't available, use a can of diced tomatoes with green chiles, or regular diced tomatoes plus a splash of lime and extra chili flakes.

→ How do I ensure the rice cooks evenly?

Rinse the rice well before adding. Cover the skillet and cook on low heat, checking for doneness after 15 minutes and stirring once or twice if needed.

→ What can I use instead of queso dip?

Shredded Monterey Jack or cheddar work as stand-ins. Simply sprinkle over the finished skillet and let it melt before serving.

→ How do I serve this dish?

Serve inside flour tortillas for burritos or with tortilla chips for a dip-style meal. Top with fresh cilantro, taco sauce, or Pico de Gallo as you like.

→ Can I make it ahead?

This dish holds up well for meal prep. Store refrigerated and reheat gently, adding a splash of broth if needed to keep it moist.