Chicken Cheese Rice Skillet

This one—pan chicken cheese and rice skillet brings together tender chicken, vibrant spices, and creamy queso in under thirty minutes. It’s a perfect weeknight meal that satisfies big Tex Mex cravings without piling up the dishes. After searing the chicken with cumin and chili powder, you simmer the rice in tomato sauce and broth until fluffy and flavorful. A final touch of melted white queso and fresh cilantro makes this dish utterly comforting and ready to scoop up with warm flour tortillas or crunchy tortilla chips.

This skillet was a hit at a potluck once and now my pickiest eater asks for it by name whenever they want something cozy and cheesy fast.

Ingredients

• Chicken breast or thigh: Brings lean protein and rich flavor Choose the freshest chicken for the best taste and texture
• Butter: Locks in moisture and helps develop a golden sear Unsalted butter lets you control seasoning better
• Salt and pepper: Season the base and highlight the spices Use freshly ground pepper if possible
• Cayenne: Adds a subtle heat Start light if you prefer milder flavors
• Cumin dried cilantro chili powder: Create classic Tex Mex depth Look for chili powders with natural chili flavors instead of overly smoky blends
• Minced garlic: Fresh or jarred enhances the aroma and flavor of the skillet
• Rotel canned tomatoes with green chilies: Add tang and a bit of heat Pick mild or hot depending on your spice preference
• Tomato sauce: Binds the ingredients for a rich consistency Choose one with few additives for clean flavor
• Chicken broth: Makes the rice rich and comforting Use low sodium broth to help control saltiness
• Long grain white rice: Stays fluffy and absorbs all flavors well Rinse rice before cooking to avoid clumping
• Olive oil: Coats the rice for toasty flavor Use extra virgin for more complexity
• White queso cheese dip: Melts creamy and silky Store‑bought or homemade works equally well It makes the dish indulgent
• Fresh cilantro: Brightens the dish Add just before serving for a punch of freshness

Instructions

Prep and Sear the Chicken:

Dice chicken into bite-sized pieces and pat dry to encourage browning. Melt butter in a large deep skillet over medium—high heat. Add chicken without stirring and cook undisturbed for two to three minutes to develop color. Stir and cook for two more minutes until golden. Push chicken to the sides to clear space for the next steps.

Season and Toast the Spices:

Sprinkle salt pepper cayenne cumin dried cilantro and chili powder over the chicken. Stir everything for about thirty seconds to bloom the spices and fill your kitchen with Tex Mex aromas.

Sauté the Aromatics:

Add minced garlic and stir constantly for one minute. Keep the heat at medium—high to build flavor while avoiding burning.

Toast the Rice:

Pour in olive oil then add rinsed uncooked rice. Stir rice around the skillet with chicken and spices for two minutes to enhance its nutty aroma and flavor absorption.

Deglaze and Add Liquids:

Pour in Rotel tomato sauce and chicken broth. Scrape the skillet bottom to lift any browned bits. Stir thoroughly to combine all ingredients evenly.

Simmer and Cook:

Cover the skillet with a lid and reduce heat to medium—low. Let the rice simmer for 15 to 20 minutes until cooked through and liquid is absorbed. Check halfway and stir once or twice to prevent sticking.

Add Cheese and Serve:

Remove the skillet from heat. Spoon white queso dip generously over the hot chicken and rice allowing it to melt luxuriously. Top with freshly chopped cilantro. Serve immediately with warm flour tortillas or tortilla chips to scoop.

I always remember my youngest swirling tortilla chips in the cheese pockets trying to scoop every last bit.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days. Warm gently on the stove adding a splash of chicken broth to keep the cheese creamy. Store extra queso separately if possible and add fresh cilantro only when serving to maintain its brightness.

Ingredient Substitutions

Boneless skinless chicken thighs can stand in for breast for richer flavor. Brown rice works but requires more liquid and a longer cook time. Add black beans or sautéed bell peppers for extra nutrition and texture. If you can’t find Rotel use canned diced tomatoes plus a pinch of red pepper flakes to mimic heat and tang.

Serving Suggestions

This skillet is fantastic scooped into warm flour tortillas for easy burritos. You can also serve it with tortilla chips for a fun dip-style meal. Add taco sauce pico de gallo avocado or extra cheese on top for flair and extra flavor.

This recipe mixes classic Mexican American flavors using cumin chili and creamy cheese with rice. It quickly became a weeknight staple in my kitchen bringing that takeout comfort home anytime I want it.

Common Questions About the Recipe

→ What type of chicken works best?

Boneless, skinless chicken breast or thighs both cook quickly and evenly when cut into bite-sized pieces.

→ Can I substitute the Rotel?

If Rotel isn't available, use canned diced tomatoes with green chiles or regular diced tomatoes plus lime juice and extra chili flakes.

→ How do I ensure the rice cooks evenly?

Rinse rice before cooking, then cover and simmer on low heat. Stir once or twice during cooking to prevent sticking.

→ What can I use instead of queso dip?

Shredded Monterey Jack or cheddar cheese can be sprinkled over the dish and melted to maintain creamy texture.

→ How do I serve this dish?

Serve wrapped in warm flour tortillas or alongside tortilla chips for scooping, topped with fresh cilantro and optional pico de gallo.

→ Can I prepare this dish ahead of time?

Yes, store leftovers in the refrigerator up to three days and reheat gently with a splash of broth to retain moisture.