Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For deeper flavor, marinate the chicken thighs in the spices for 2-8 hours before cooking

Use fire-roasted tomatoes for a smoky depth of flavor, but regular diced tomatoes work too

Rinsing the rice removes excess starch and helps prevent the dish from becoming too sticky

Keep an eye on the queso sauce - cheese sauces can break if overheated. Keep on very low heat and stir frequently

If the queso sauce becomes too thick when cooling, reheat gently with a splash of milk while whisking

For a spicier dish, leave the seeds in the jalapeños or add a pinch of cayenne to the queso

For a shortcut version, use a good quality jar of queso dip instead of making from scratch

This dish reheats well - store the chicken and rice separate from the queso sauce for best results

Chicken breasts can be substituted for thighs, but reduce cooking time to prevent drying out

For extra flavor, add a teaspoon of chicken bouillon to the rice cooking liquid

Mexican Chicken & Rice with Creamy Queso

Name: Mexican Chicken & Rice with Creamy Queso
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: For the Mexican Chicken & Rice:; 2 pounds boneless, skinless chicken thighs (about 6-8 thighs); 2 tablespoons olive oil, divided; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional, adjust to taste); 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 can (14.5 oz) fire-roasted diced tomatoes; 1 can (4 oz) diced green chilies; 2 cups long-grain white rice, rinsed and drained; 3 1/2 cups chicken broth, divided; 1 cup frozen corn kernels; 1 can (15 oz) black beans, drained and rinsed; For the Creamy Queso Sauce:; 2 tablespoons butter; 2 tablespoons all-purpose flour (use cornstarch for gluten-free); 1 cup whole milk; 1/2 cup heavy cream; 8 oz Monterey Jack cheese, shredded (about 2 cups); 4 oz sharp cheddar cheese, shredded (about 1 cup); 1 can (4 oz) diced green chilies; 1/2 teaspoon ground cumin

This flavorful Mexican Chicken & Rice with Creamy Queso combines tender, seasoned chicken with aromatic rice and a rich, velvety queso sauce for a satisfying one-pan meal. A medium-difficulty recipe that brings restaurant-quality Mexican flavors home, this colorful dish features juicy chicken thighs seasoned with a blend of traditional Mexican spices, simmered with fire-roasted tomatoes and fluffy rice. The dish is elevated by a homemade creamy queso sauce that adds a luxurious texture and tangy cheese flavor. Perfect for weeknight dinners or entertaining, this complete meal offers the perfect balance of protein, carbs, and indulgence, with bright garnishes that add freshness and visual appeal.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Mexican Chicken & Rice:

2 pounds boneless, skinless chicken thighs (about 6-8 thighs)

2 tablespoons olive oil, divided

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 tablespoons tomato paste

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (optional, adjust to taste)

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 can (14.5 oz) fire-roasted diced tomatoes

1 can (4 oz) diced green chilies

2 cups long-grain white rice, rinsed and drained

3 1/2 cups chicken broth, divided

1 cup frozen corn kernels

1 can (15 oz) black beans, drained and rinsed

For the Creamy Queso Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour (use cornstarch for gluten-free)

1 cup whole milk

1/2 cup heavy cream

8 oz Monterey Jack cheese, shredded (about 2 cups)

4 oz sharp cheddar cheese, shredded (about 1 cup)

1 can (4 oz) diced green chilies

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

Salt and pepper to taste

For Garnish:

1/4 cup chopped fresh cilantro

2 green onions, thinly sliced

1 jalapeño, thinly sliced (optional)

1 lime, cut into wedges

1 avocado, diced

Sour cream for serving (optional)

Tortilla chips for serving (optional)

Equipment:

Large oven-safe skillet or Dutch oven

Medium saucepan for queso

Measuring cups and spoons

Whisk

Wooden spoon or spatula

Cutting board and knife

Cheese grater

Instructions

Preheat oven to 375°F (190°C) if you plan to finish the dish in the oven (alternatively, it can be fully cooked on the stovetop).

Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken thighs and cook for 3-4 minutes per side until browned (they don't need to be fully cooked). Remove to a plate and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add diced onion and bell pepper, cooking for 3-4 minutes until softened.

Add minced garlic and cook for another 30 seconds until fragrant.

Stir in tomato paste, chili powder, cumin, oregano, smoked paprika, coriander, cayenne (if using), remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until spices are fragrant.

Add the rinsed rice to the skillet and stir to coat with the spice mixture, toasting lightly for about 1 minute.

Pour in 3 cups of chicken broth, fire-roasted tomatoes with their juices, and diced green chilies. Stir well to combine and bring to a simmer.

Add the black beans and corn, stirring gently to incorporate.

Nestle the browned chicken thighs into the rice mixture. Reduce heat to low, cover, and simmer for about 20-25 minutes until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Check halfway through cooking and add more broth if needed.

While the chicken and rice are cooking, prepare the creamy queso sauce. In a medium saucepan, melt butter over medium heat. Add flour (or cornstarch) and whisk continuously for 1-2 minutes to make a roux.

Gradually whisk in milk and heavy cream, continuing to whisk until smooth and slightly thickened, about 2-3 minutes.

Reduce heat to low and gradually add the shredded cheeses, a handful at a time, whisking until completely melted before adding more.

Stir in the diced green chilies, cumin, and garlic powder. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the remaining chicken broth to reach desired consistency. Keep warm over very low heat, stirring occasionally.

Once the chicken and rice are done, remove from heat and let stand covered for 5 minutes.

Serve the chicken and rice topped with generous drizzles of the warm queso sauce.

Garnish with chopped cilantro, sliced green onions, jalapeño slices if using, diced avocado, and lime wedges. Offer sour cream on the side if desired.

Mexican Chicken & Rice with Creamy Queso

JUE

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Crafting the Ultimate Beverage

Mexican Chicken & Rice with Creamy Queso

Ingredients

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