Creamy, juicy, and comfort-food satisfying — this Cheese Chicken & Rice Skillet is one of those weeknight heroes that delivers big flavor with almost no fuss. Imagine tender, fajita-seasoned chicken nestled on a bed of fluffy tomato-infused rice, all drizzled with warm, melty queso. It’s an easy, soul-warming skillet meal that feels indulgent and homemade at the same time. Fun fact: queso was originally a quick way to turn leftover cheese into a communal dip — and here it becomes the star topping.
This recipe is special because it’s unbelievably simple, quick to prepare, and perfect for families. If you like one-pan meals, you’ll love how tidy and efficient this skillet is — and if you enjoyed our take on skillet-style dinners like Hibachi Chicken and Rice Skillet, this one will be right up your alley. Ready to dive into a cheesy, Tex‑Mex spin on a classic chicken-and-rice dish? Let’s cook!
What is Cheese Chicken & Rice Skillet?
What’s in a name? Cheese Chicken & Rice Skillet gets straight to the point — it’s chicken and rice cooked and served from the same skillet, finished with a generous pour of cheese dip. Who needs a fancy title when the dish says it all? Why is it called this way — did someone grab a skillet, toss in chicken, rice, and queso, and name it out of pure joy? Probably. They probably knew that “the way to a man’s heart is through his stomach.” Whether it’s date night, family dinner, or a quick solo treat, this skillet is comfort on a plate. Try it and see if it earns its name in your kitchen!
Why You’ll Love This
- Big, comforting flavor: Tender chicken seasoned with fajita spices, tomato-forward rice, and creamy queso make every bite rich and satisfying.
- Economical and practical: Building this at home uses pantry staples — rice, a can of tomato sauce, and a jar or packet of queso — so it’s budget-friendly and reduces food waste.
- Crowd-pleasing toppings: Queso transforms this into an indulgent Tex‑Mex mashup; add cilantro, lime, or jalapeños for brightness and heat.
If you enjoy hearty, skillet-style dinners like our One Skillet Honey BBQ Chicken & Rice, this queso-topped version offers a deliciously different flavor profile with minimal extra work. Make it tonight — your family will thank you.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying because it separates the rice and chicken cooking steps for perfect texture, then brings everything together with warm queso. The rice is slightly tomatoey and toasty, the chicken is juicy and seasoned, and the queso adds a creamy finish. Prep time is about 10 minutes; cooking time is roughly 25–30 minutes, so you’ll be at the table in about 40 minutes total.
Ingredients
2 cups long-grain white rice, rinsed and drained
1/2 yellow onion, diced
2 tablespoons vegetable oil
8 oz can tomato sauce
4 cups water
1 tablespoon chicken bouillon powder
3–4 boneless, skinless chicken breasts, diced into 1-inch pieces
1 tablespoon vegetable oil
1 packet fajita seasoning
2 cups prepared cheese dip (such as Gordo’s Original Queso), warmed and pourable
Directions
- Cook the Rice: In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the rice and toast for 5–6 minutes, stirring often, until lightly golden. Add tomato sauce, water, and bouillon powder. Cover and cook according to rice package instructions until fluffy and the liquid is absorbed, about 18–20 minutes depending on rice. Fluff with a fork before serving.
- Cook the Chicken: In a separate skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and sprinkle with fajita seasoning. Cook for 7–8 minutes, stirring occasionally, until fully cooked and no longer pink in the center (internal temp 165°F / 74°C). If chicken pieces are larger, add 1–2 minutes more. Remove from heat and let rest for 2 minutes.
- Heat the Queso: Warm the cheese dip according to package instructions until hot and pourable. If the queso is very thick, stir in 1–2 tablespoons of milk to reach a smooth consistency.
- Assemble & Serve: Spoon a bed of rice onto plates or bowls. Top with fajita-seasoned chicken, then drizzle generously with warm queso. Garnish with chopped cilantro, a squeeze of lime, or sliced jalapeños if desired. Serve hot and enjoy creamy Tex-Mex comfort!
What to Serve With
- Simple green salad with lime vinaigrette to cut through the richness.
- Warm flour tortillas or tortilla chips for scooping extra queso.
- Roasted vegetables such as bell peppers and corn for a colorful side.
- Black beans or refried beans for extra protein and fiber.
- Mexican street corn (elote) or a quick slaw for a festive, tangy pairing.
- A cold cerveza, iced tea, or sparkling water with lime to refresh the palate.
Top Tips for Perfecting
- Rice texture: Toasting the rice first gives nutty depth and keeps the grains distinct — don’t skip this step.
- Chicken size: Dice chicken uniformly so pieces cook evenly. If using thinner cutlets, reduce cooking time.
- Queso consistency: Warm slowly and stir frequently to avoid separating. Add a splash of milk to loosen if needed.
- Seasoning boost: Add a pinch of smoked paprika or a squeeze of lime to the chicken for extra brightness.
- Make it spicy: Stir chopped pickled jalapeños or hot sauce into the queso for a kick.
- Common mistake: Don’t lift the rice lid too often while it’s steaming — it slows cooking and dries the rice.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep rice and chicken together or separate the queso if you prefer.
Freezing: You can freeze the cooked chicken and rice together for up to 2 months. Thaw overnight in the refrigerator before reheating. Queso can be frozen, but texture may change; it’s best reheated gently.
Reheating: For best texture, reheat rice and chicken in a skillet over medium-low heat with a splash of water or broth, covered, until warmed through. Reheat queso gently in a microwave in 30-second bursts, stirring between intervals, or on the stove over low heat, adding a tablespoon of milk if needed.
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time and liquid ratio will differ. Brown rice typically needs more water and about 40–45 minutes to cook. Follow the package instructions and adjust tomato sauce/water amounts accordingly.
Can I use shredded rotisserie chicken instead of cooking raw chicken?
Absolutely. Shredded rotisserie chicken is a great shortcut — just warm it with fajita seasoning in the skillet for a few minutes before assembling.
Is there a vegetarian version of this dish?
Yes. Substitute diced firm tofu or roasted cauliflower for the chicken and use vegetable bouillon powder instead of chicken bouillon.
How can I make the queso from scratch?
Make a simple queso by melting shredded cheddar or a blend with a little cream cheese, milk, and a dash of chili powder. Stir until smooth and adjust thickness with more milk.
Can I bake this as a casserole instead of assembling on the skillet?
Yes. Place the cooked rice and chicken in a baking dish, pour warmed queso over the top, and bake at 350°F (175°C) for 10–15 minutes to meld the flavors.
Conclusion
This Cheese Chicken & Rice Skillet is a quick, family-friendly dinner that brings comfort and flavor without complicated steps. It’s budget-friendly, adaptable, and perfect for busy weeknights or casual gatherings. If you want more queso-inspired ideas or a similar take on chicken-and-rice dishes, check out this inspired Queso Chicken and Rice recipe and this fun variation at Pollo Loco -Mexican Chicken and Rice with Queso – The Skinnyish. Try this skillet tonight, share it with loved ones, and enjoy the easy comfort it brings.
Cheese Chicken & Rice Skillet
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 2 cups Long-grain white rice Rinsed and drained
- 1/2 cup Yellow onion Diced
- 2 tablespoons Vegetable oil
- 8 oz Tomato sauce Canned
- 4 cups Water
- 1 tablespoon Chicken bouillon powder
- 3-4 pieces Boneless, skinless chicken breasts Diced into 1-inch pieces
- 1 tablespoon Vegetable oil
- 1 packet Fajita seasoning
- 2 cups Prepared cheese dip Warmed and pourable
Instructions
- In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the rice and toast for 5–6 minutes, stirring often, until lightly golden. Add tomato sauce, water, and bouillon powder. Cover and cook according to rice package instructions until fluffy and the liquid is absorbed, about 18–20 minutes depending on rice. Fluff with a fork before serving.
- In a separate skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and sprinkle with fajita seasoning. Cook for 7–8 minutes, stirring occasionally, until fully cooked and no longer pink in the center (internal temp 165°F / 74°C). If chicken pieces are larger, add 1–2 minutes more. Remove from heat and let rest for 2 minutes.
- Warm the cheese dip according to package instructions until hot and pourable. If the queso is very thick, stir in 1–2 tablespoons of milk to reach a smooth consistency.
- Spoon a bed of rice onto plates or bowls. Top with fajita-seasoned chicken, then drizzle generously with warm queso. Garnish with chopped cilantro, a squeeze of lime, or sliced jalapeños if desired. Serve hot and enjoy creamy Tex-Mex comfort!