Mexican Chicken and Rice with Queso

Hey there, fellow foodies! I’m so excited to share this recipe for Mexican chicken and rice with you. This dish is pure comfort food. I’m talking tender, seasoned chicken, fluffy Mexican-style rice, and a cheesy sauce that blows any jarred stuff out of the water.

This recipe is my take on a restaurant classic often called “Pollo con Queso” or “Arroz con Pollo.” But I’ve simplified it. The best part? You can do it all in one pot using an Instant Pot.

What Makes This Recipe a Winner?

The balance. That’s the secret. The spices on the chicken are warm and savory, not crazy hot. The rice soaks up all the flavor. But the real MVP? The creamy queso. It turns the whole dish into something you’ll crave.

Recipe at a Glance

This recipe is built for maximum flavor with minimal effort. It’s perfect for those crazy weeknights.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Difficulty: Easy. The Instant Pot does the hard work for you.
• Servings: 4-6.

Scaling and Meal Prep

Need to feed a crowd? This recipe is super easy to double. Just double all the ingredients and follow the same cooking method. The cook time stays the same, but you might need a few extra minutes for the pressure to release.

For meal prep, you can make the chicken and rice ahead of time. Store them in one container and keep the queso separate. This way, everything reheats perfectly.

Essential Tools

• The main tool: An Instant Pot or another brand of electric pressure cooker. This is the secret weapon for getting the chicken and rice just right.
• No pressure cooker? No problem. You can make this on the stovetop. Brown the chicken, set it aside. Toast the rice, add the broth, and bring it to a boil. Add the chicken back in, reduce the heat, cover, and simmer for about 20 minutes. Just make the cheese sauce in a separate pan.

Ingredients

The beauty of this dish is how simple the ingredients are. You can find everything at your local grocery store.

Chicken and Rice

• 2¼ lbs fresh chicken tenders
• ¼ tsp cayenne pepper
• ½ tsp dried oregano
• 2 tsp paprika
• 2 tsp cumin
• 1½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 2¼ cups chicken broth
• 1½ cups parboiled/converted rice

Cheese Sauce

• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• ¼ tsp kosher salt
• ⅛ tsp cayenne pepper
• ¼ tsp paprika

Quick Ingredient Notes

Feel free to mix and match!

• For the cheese sauce: If you’re gluten-free, use cornstarch instead of flour. Dairy-free? Swap in plant-based butter and a neutral milk like almond or oat milk, plus a good dairy-free cheddar.
• For the chicken: I love using fresh chicken tenders because they cook fast and stay super tender. You can use chicken breasts, but cut them into smaller, uniform pieces so they cook evenly with the rice.
• For the rice: I can’t stress this enough: use parboiled or converted rice. This stuff is a game changer for pressure cooking. It won’t turn to mush.

Step-by-Step Cooking Method

Ready to get started? Let’s walk through it together.

Step 1: Season the Chicken

Toss the chicken tenders in a large bowl. Add all the spices—cayenne, oregano, paprika, cumin, salt, pepper, chili powder, garlic, and onion powder. Drizzle in the olive oil and get your hands dirty! I mean, really mix it all up so every piece is coated. Let it sit for at least 10 minutes. This little break makes a huge difference. Trust me, your kitchen will already smell amazing.

Step 2: Cook the Chicken and Rice in the Instant Pot

Pour the chicken broth into your Instant Pot. Sprinkle the rice over the broth. Don’t stir it! This is key. It helps you avoid that dreaded “burn” notice. Now, gently lay the seasoned chicken tenders on top of the rice in a single layer. Again, no stirring!

Lock the lid, set the valve to “Sealing,” and pressure cook for 5 minutes. When it’s done, let the pressure release naturally for 5-10 minutes. The little steam valve will drop when it’s ready. Then, you can vent any remaining pressure. When you open the lid, get ready for a sight to behold. The rice will be fluffy, and the chicken will be incredibly tender. Use a fork to fluff the rice and move the chicken to a serving platter.

Step 3: Prepare the Creamy Cheese Sauce

Don’t bother cleaning the pot yet. We’ll use it for the sauce! Just a quick wipe-down is all you need. Switch the Instant Pot to “Sauté” mode. Melt the butter, then whisk in the flour to make a roux. This is what will thicken our sauce. Cook it for about a minute until it smells a little nutty.

Now, slowly whisk in the milk. This is the secret to a smooth, lump-free sauce. Keep whisking until it starts to thicken, about 3-4 minutes. Then, stir in the shredded cheddar cheese until it’s fully melted and the sauce is rich and creamy. Finish with salt, paprika, and a pinch of cayenne for a little warmth. The sauce should be smooth and pourable with a beautiful golden-orange color.

Step 4: Assemble and Serve

This is the best part. Scoop the fluffy rice onto a plate, top it with the chicken, and then get generous with that cheese sauce. It’s going to coat everything and seep into the rice. So good. For a final touch, add some fresh cilantro or green onions on top.

Get Creative with It

This dish is a blank canvas. Here are some ideas.

• Spice it up: The recipe is mild to medium. If you want more heat, add more cayenne to the chicken or the cheese sauce. You can also throw in a diced jalapeño.
• Add veggies: Want more color and nutrition? Add some diced bell peppers and onions to the Instant Pot with the chicken and rice.
• Make it fancy: The recipe as-is is perfect for a weeknight. But to make it more of a “thing,” serve it with guacamole, salsa, sour cream, and a sprinkle of cotija cheese.

Serving and Storage

• Serving: A simple side salad with a lime vinaigrette is a perfect way to cut through the richness. Warm tortillas are also great for scooping everything up.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The cheese sauce will solidify, but it reheats great.

Here’s a simple table for reheating instructions:

Method	Instructions
Microwave	Place a single serving on a plate, cover, and microwave in 30-second bursts. Stir in between until heated through.
Stovetop	Put leftovers in a pan over medium-low heat. Add a splash of milk or broth and stir until everything is hot and the queso is creamy again.

This recipe also freezes well. Let the chicken and rice cool, then store it in a freezer-safe container for up to 3 months. Thaw it overnight and then reheat using one of the methods above. My advice? Make a fresh batch of queso when you’re ready to eat!

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