The Ultimate Mexican Chicken Cheese and Rice Recipe That’ll Make Your Family Beg for Seconds!

Hey there foodies! Today I’m super excited to share my absolute FAVORITE Mexican chicken cheese and rice recipe that’s been a total game-changer in our household. If you’re looking for something that’s crazy delicious but won’t have you slaving away in the kitchen all day, you’ve hit the jackpot!

This dish (also known as Arroz Con Pollo or sometimes called “Mexican Cheesy Chicken and Rice”) has become our go-to dinner option when we want something that feels like restaurant-quality but can be whipped up right at home My kids literally do a happy dance when they smell this cooking in the kitchen!

Why You’ll Fall in Love With This Recipe

Before diving into the nitty-gritty, let me tell you why this recipe rocks:

• It’s stupid easy – even if you’re not a kitchen wizard
• Budget-friendly – no fancy-pants ingredients required
• Customizable – dial the spice up or down to your liking
• Meal-prep friendly – tastes even better as leftovers
• Kid-approved – my picky eaters clean their plates!

Ready to make some magic happen in your kitchen? Let’s do this thing!

Ingredients You’ll Need

For the Rice:

• 2 cups long grain white rice (I use basmati)
• 2 tablespoons cooking oil (avocado oil works great)
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1 packet Sazon seasoning
• 1 tablespoon chicken flavored bouillon
• 16 oz tomato sauce
• 4 cups water

For the Chicken:

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons butter
• 2 tablespoons cooking oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 packet Sazon seasoning
• 1/2 teaspoon each salt and pepper

For the Cheese Sauce (OMG, this is so good!):

• 12 oz can evaporated milk
• 16 oz Queso Blanco Velveeta
• 7 oz can diced green chilies
• 8 oz grated pepper jack cheese

Step-by-Step Instructions

Cooking the Perfect Mexican Rice

This rice is seriously to die for, and the technique is what makes it special:

1. Heat your skillet over medium-high heat and add the oil
2. Add the rice and toast it for 3-4 minutes, stirring constantly (don’t skip this step, it adds SO much flavor!)
3. Toss in the diced onion and garlic, continuing to stir for another 2-3 minutes
4. Add the Sazon, bouillon, tomato sauce, and water, then bring it to a boil
5. IMPORTANT TIP: Once it’s boiling, cover with a lid, reduce heat to a simmer, and cook for 15 minutes. DO NOT STIR! I know it’s tempting, but resist the urge!
6. After 15 minutes, remove from heat and let sit for another 15 minutes WITHOUT STIRRING (I’m serious, no peeking!)
7. Finally, gently fluff the rice with a fork and marvel at your perfectly cooked Mexican rice!

Preparing the Chicken

The chicken in this dish is ridiculously flavorful and cooks super fast:

1. Slice your chicken breasts into thin strips (the thinner they are, the quicker they’ll cook)
2. Heat the butter and oil in a skillet over medium-high heat
3. Add the chicken strips and immediately season with all the spices
4. Cook while stirring constantly for about 4-5 minutes until fully cooked
5. Use a meat thermometer if you’re not sure – it should read 165°F

Making the Cheese Sauce

This cheese sauce is honestly what dreams are made of:

1. In a saucepan over medium heat, pour in the evaporated milk
2. Add the Queso Blanco Velveeta, diced chilies, and grated pepper jack
3. Stir constantly until all cheese is completely melted
4. Let it sit for a few minutes to thicken up – it’ll get nice and gooey!

Putting It All Together

Now for the fun part – assembling this masterpiece:

1. Place a generous serving of the Mexican rice on your plate
2. Top with the seasoned chicken strips
3. Drizzle (or pour, I won’t judge) that amazing cheese sauce all over
4. Serve with warm flour tortillas for stuffing or dipping

My family loves to customize their plates with extra toppings like:

• Fresh jalapeños for heat lovers
• Sliced avocado
• Chopped cilantro
• Lime wedges
• Hot salsa
• Sour cream

Tips and Tricks for Success

After making this dish about a gazillion times, I’ve learned a few tricks:

• For the rice: Using the right pot matters! A heavy-bottomed pot with a tight-fitting lid works best.
• For the chicken: Don’t overcrowd the pan – cook in batches if needed for better browning.
• For the cheese sauce: If it’s too thick, add a splash more evaporated milk. If it’s too thin, let it cool slightly to thicken up.
• Meal prep tip: Store the components separately in the fridge for best results when reheating.

Common Questions

Can I use brown rice instead?

You can, but you’ll need to adjust cooking times and liquid amounts. Brown rice typically needs about 45 minutes to cook and a bit more liquid.

I can’t find Queso Blanco Velveeta – what can I substitute?

It works just fine with regular Velveeta. The cheese sauce will be yellow instead of white, but it tastes great either way. You can also use a jar of store-bought queso blanco if you need to.

Can I make this ahead of time?

Absolutely! This dish actually tastes even better the next day. Just store the rice, chicken, and cheese sauce separately and reheat when ready to serve.

My cheese sauce is gritty – what went wrong?

This usually happens when the heat is too high. Next time, keep it on medium-low and stir constantly.

Variations to Try

One thing I love about this recipe is how versatile it is:

• Veggie version: Add bell peppers, corn, or black beans to the rice
• Spicy version: Double the chilis and add some hot sauce to the cheese
• Seafood twist: Substitute shrimp for chicken (just reduce cooking time)
• Low-carb option: Serve over cauliflower rice instead

Why This Beats Restaurant Versions

I used to crave this dish from our local Mexican restaurant ALL THE TIME. My kids would always order it when we went out! It was called by different names depending on where we ate – sometimes “Pollo Bandido,” “Alan Special,” “Stephen Special,” or even “Chicken on the Beach.” But after perfecting this recipe, my family actually prefers my homemade version!

The restaurant version usually costs about $15-18 per plate, but making it at home costs me less than $5 per serving. Plus, I can control the ingredients and customize it exactly how we like it.

Final Thoughts

This Mexican chicken cheese and rice recipe has seriously become our family’s most requested meal. It’s perfect for busy weeknights, weekend gatherings, or anytime you need some serious comfort food. The combination of perfectly seasoned rice, flavorful chicken, and that to-die-for cheese sauce is just unbeatable.

I’d love to hear how this turns out for you! Drop a comment below if you try it or tag me in your food pics on social media. Happy cooking, friends!

P. S. – If you have cheese sauce left over (which doesn’t happen often in my house!), it’s great as a dip for tortilla chips. Just saying!.

Time Breakdown

Give this recipe a try tonight – I promise your family will be impressed! It’s one of those dishes that looks like you spent hours in the kitchen when really, it was pretty darn simple. And isn’t that the best kind of cooking?

Note: This recipe serves about 6-8 people, but can easily be halved for smaller families or doubled for larger gatherings or meal prep.