Chicken Con Queso

This Chicken Con Queso is loaded with taco spiced chicken, white rice, queso, pico de gallo, salsa, and so much more. It’s a Mexican food lovers dream! It’s virtually fool proof and ultra delicious, you’ll be queen or king of the kitchen in no time!
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5 Minutes Prep
30 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 3 large boneless skinless chicken breasts, cut into cubes
  • Small check mark in a circle icon 1 packet Old El Paso™ Taco seasoning mix
  • Small check mark in a circle icon 1 1/2 tablespoons water
  • Small check mark in a circle icon 1 cup half and half or heavy cream
  • Small check mark in a circle icon 2 cups instant white rice
  • Small check mark in a circle icon 1 cup premade queso blanco (white queso from the store) (I really like Gordo’s brand), melted
  • Small check mark in a circle icon 1 cup restaurant style salsa (thin salsa)
  • Small check mark in a circle icon 1/4 fresh cilantro, plus more for garnish
  • Small check mark in a circle icon 1 small can Old El Paso™ Green Chiles
  • Small check mark in a circle icon 1/2 cup pico de gallo or chopped tomatoes
  • Small check mark in a circle icon 1 cup Mexican blend cheese
Preparation
  1. Heat the chicken cubes and olive oil in a large skillet over medium/high heat.
  2. Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 1/2 tablespoons water to assist with coating all the chicken.
  3. Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.
  4. Place chicken on a plate and cover in foil to retain heat. Set aside.
  5. In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
  6. In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
  7. In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
  8. In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.