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 lover's dream! Even better, our Chicken Con Queso recipe is virtually foolproof and ultra delicious—meaning you’ll be crowned queen or king of the kitchen in no time.

📝 Ingredients

• 1 tablespoon olive oil
• 3 large boneless skinless chicken breasts, cut into cubes
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 1/2 tablespoons water
• 1 cup half and half or heavy cream
• 2 cups instant white rice
• 1 cup premade queso blanco (white queso from the store) (I really like Gordo’s brand), melted
• 1 cup restaurant style salsa (thin salsa)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/2 cup pico de gallo or chopped tomatoes
• 1 cup Mexican blend cheese

👨‍🍳 Instructions

1. 1Heat the chicken cubes and olive oil in a large skillet over medium/high heat.
2. 2Sprinkle 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. 3Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.
4. 4Place chicken on a plate and cover in foil to retain heat. Set aside.
5. 5In 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. 6Stir in cilantro, green chiles, and pico de gallo into the rice mixture. Add the chicken back to skillet and nestle into the rice.
7. 7Cover with the 1 cup cheese. Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top.
8. 8Garnish with more cilantro if desired.