Mexican Chicken and Rice with Queso
This is a one-pot meal that’s pure comfort. Think tender, seasoned chicken and fluffy rice, all drenched in a dreamy, creamy cheese sauce that’s so much better than the store-bought stuff. It’s a quick and easy take on the restaurant favorite, “Pollo con Queso.”
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
Chicken and Rice
- 2¼ lbs 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
Instructions
- Season the chicken: In a large bowl, mix the chicken tenders with all the spices and olive oil. Let it sit for at least 10 minutes to soak up the flavor.
- Cook in Instant Pot: Pour chicken broth into the Instant Pot liner. Sprinkle the rice on top—do not stir! Arrange the seasoned chicken in a single layer over the rice. Secure the lid and pressure cook on Manual for 5 minutes.
- Release pressure: Let the pressure naturally release for 5-10 minutes, then vent any remaining pressure.
- Make the queso: Wipe down the Instant Pot liner. Switch to “Sauté” mode. Melt butter, whisk in flour for 1 minute, then slowly whisk in milk until the mixture thickens. Stir in shredded cheddar until it’s a smooth sauce. Add the final spices.
- Assemble and serve: Place the fluffy rice on a plate, top with chicken, and generously drizzle with the creamy queso. Garnish with cilantro or green onions if you like.
Notes
- Serving suggestions: Serve with a simple side salad, warm tortillas, or a dollop of sour cream.
- Tips & Tricks: Using parboiled rice is a must. It holds up perfectly to the pressure cooking process and won’t turn to mush.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken, but a splash of milk or broth on the stovetop will make it creamy again.
- Reheating: You can use the microwave, heating in 30-second intervals and stirring in between. For stovetop, add a little milk or broth to the pan and reheat over low heat, stirring until the sauce becomes creamy again.