
This Mexican queso chicken and rice is a hearty, family-friendly dinner made with seasoned chicken, fluffy Spanish rice, and a creamy homemade cheese sauce. It is easy enough for a weeknight but rich and satisfying enough to feel like comfort food.
Cook the Spanish-style rice according to the package directions. Fluff with a fork and keep warm.


Season the chicken breasts with chili powder, cumin, garlic powder, black pepper, and a pinch of crushed red pepper. Cook in a skillet over medium heat until the chicken is fully cooked and the center reaches 165 F. Let rest for 5 minutes, then slice or cube.

Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 to 60 seconds until a smooth paste forms.

Slowly pour in the milk, whisking constantly so no lumps form. Cook for 2 to 3 minutes, stirring often, until the sauce begins to thicken.

Stir in the queso, Monterey Jack cheese, and the remaining black pepper and crushed red pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.

To serve, spoon the warm rice onto plates or bowls. Top with the sliced chicken and finish with a generous spoonful of queso sauce.

Freshly shredded Monterey Jack melts more smoothly than pre-shredded cheese. If the sauce gets too thick, whisk in 1 to 2 tbsp milk to loosen it. Leftovers keep well in the refrigerator for up to 3 days; reheat gently so the cheese sauce stays creamy.




