Can I use brown rice instead of white?

You can, but it changes the timing and the texture. Brown rice takes longer and needs more liquid. I’ve done it, but I plan for it ahead of time.

What if I don’t have fajita seasoning?

I’ve mixed chili powder, cumin, garlic powder, and a little paprika before. It doesn’t have to be exact. Just aim for something warm and savory.

Not really, unless your queso or seasoning is spicy. It’s pretty mild as written. You can always add heat if you want.

Can I mix everything together instead of layering it?

Absolutely. I’ve dumped it all into one big skillet before and stirred it up. It’s messier but still very good.

Does this freeze well?

I’ve frozen it in portions, and it’s okay. The rice softens a bit, but it’s still comforting.

Queso Chicken & Rice Skillet

Description

This Queso Chicken & Rice Skillet is the ultimate one-pan Tex-Mex comfort dish! Fluffy tomato rice, tender fajita-seasoned chicken, and a generous drizzle of warm, gooey queso make this easy dinner a cheesy, crowd-pleasing favorite.

Ingredients

Scale

For the Rice:
2 cups long-grain white rice
½ yellow onion, diced
2 tablespoons vegetable oil
8 oz can tomato sauce
4 cups water
1 tablespoon chicken bouillon powder
For the Chicken:
3–4 boneless, skinless chicken breasts, diced
1 tablespoon vegetable oil
1 packet fajita seasoning
For the Queso Topping:
2 cups prepared cheese dip (such as Gordo’s Original Queso)

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. Cook according to rice package instructions until fluffy and the liquid is absorbed.
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 (internal temp 165°F / 74°C).
Warm the cheese dip according to package instructions until hot and pourable.
Spoon a bed of rice onto plates or bowls. Top with fajita-seasoned chicken, then drizzle generously with warm queso. Serve hot and enjoy creamy Tex-Mex comfort!

Notes

You can use rotisserie chicken for a quicker meal—just season and heat it before assembling.
Substitute brown rice if preferred, but adjust cooking time and liquid accordingly.
Add toppings like chopped cilantro, diced tomatoes, or sliced jalapeños for extra flair.
This dish reheats well—store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 3g
Sodium: 980mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg

Keywords: queso chicken and rice, Tex-Mex skillet, chicken and rice with cheese