This dish takes me straight back to our favorite local Mexican spot—the one with the faded booths and the smell of sizzling peppers when you walk in. Their chicken, cheese, and rice plate is something we all love to order, and after craving it one too many times on weeknights, I figured out how to make my own version at home.

It’s simple, one-pan, and makes the whole kitchen smell amazing with spices and garlic. Best of all, the whole family actually eats it without complaint. That’s a win in my book.

Ingredients You’ll Need (And How I Use Them)

Chicken – I use about a pound of boneless, skinless chicken breast or thighs, diced small so they cook quickly and stay tender. Cutting them up small makes it easier for little ones to eat too.

Butter – Two tablespoons melted in the pan first for richness. I love the way it helps the spices bloom and coat the chicken.

Seasonings – Salt, black pepper, cayenne, cumin, dried cilantro, chili powder. This mix gives you that warm, layered flavor you expect from restaurant-style Mexican dishes. The cayenne adds just a touch of heat, but you can adjust it to your family’s taste.

Garlic – A tablespoon of minced garlic for depth. I often use the jarred stuff if I’m in a hurry, but fresh is always a bonus.

Rotel – I love the convenience of a can of Rotel with diced tomatoes and green chilies. It adds both flavor and just the right amount of spice.

Tomato Sauce – An 8-ounce can gives the dish that saucy base that melds everything together.

Chicken Broth – 1 1/2 cups of broth adds so much more flavor than water when cooking rice. I’ll use homemade if I have it, but store-bought works great.

Olive Oil – Just a tablespoon to toast the rice in the pan. This step adds a slightly nutty, savory note I really love.

Rice – Long-grain white rice is my go-to. It stays nice and fluffy without turning mushy.

White Queso Dip – This is the star at the end. I usually buy a tub from Sam’s Club (Pancho’s brand is my personal pick), but any store-bought or homemade white queso works. It melts over the rice and chicken in the best way.

Fresh Cilantro – Chopped and sprinkled on top for a burst of color and freshness.

How I Cook It Step by Step

1. Prep the Chicken
I start by cutting the chicken into small, bite-sized pieces. This is the kind of recipe where you want everything roughly the same size so it cooks evenly.

2. Sauté the Chicken
In a big skillet over medium-high heat, I melt the butter and toss in the chicken. Once it hits the pan, the smell is incredible.

3. Season Well
I season the chicken right away with salt, pepper, cayenne, cumin, dried cilantro, and chili powder. Stir it all together so every piece is coated in those spices. It’s messy, but so worth it.

4. Toast the Rice
When the chicken is nearly cooked through, I push it to the edges of the skillet to make a little well in the center. I add the olive oil and then the rice. Toasting the rice for a couple of minutes in the hot pan gives it such great flavor—it’s a little chef’s trick that makes a big difference.

5. Add the Rest
Next, I stir in the minced garlic, Rotel, tomato sauce, and chicken broth. I make sure everything is well mixed, scraping up any bits stuck to the pan for extra flavor.

6. Simmer and Cover
Once it’s bubbling, I reduce the heat to low and cover it. I try to resist the urge to peek for 15–20 minutes so the rice can steam properly. Every time you lift the lid, you lose steam and add to the cooking time, so I set a timer and walk away.

7. Finish with Cheese and Cilantro
When the rice is tender, I give it a good stir and take the pan off the heat. Then I pour over that white queso and watch it melt into everything. A final sprinkle of fresh cilantro is the cherry on top.

How I Love to Serve It

This is one of those meals that feels complete on its own, but it’s so fun to serve with extras.

• Warm flour tortillas are great for scooping or wrapping up bites.
• Fresh pico de gallo adds a cool, zesty contrast.
• Taco sauce for anyone who wants more spice.
• Tortilla chips for crunch—I usually just put a big bowl in the middle of the table.

It’s a casual dinner that feels like a little restaurant treat at home.

A Few Tips and Personal Notes

• I usually use Pancho’s brand white queso from Sam’s Club because it melts beautifully and has great flavor, but anything you like will work.
• Fresh garlic or jarred both work fine. I’ll use what I have on hand.
• This recipe has a gentle kick that my kids handle well. If you want it milder, cut back on the cayenne or chili powder. For more heat, add diced jalapeños or even a splash of hot sauce at the end.
• I love using chicken thighs when I want extra juicy bites—they’re so forgiving and flavorful.

I hope you give this chicken, cheese, and rice skillet a try. It’s one of those no-fuss meals that’s full of flavor and feels like something special—even on an ordinary weeknight. It’s the kind of dinner that brings everyone to the table, ready to dig in. Enjoy!

Try other recipes:

• Shredded Chicken Burritos
• Shredded Buffalo Chicken Sandwich
• Shredded Buffalo Chicken