Meal-Prep Queso Chicken Rice

Tex-Mex kitchens made queso a weeknight hero, and this one-pan version locks creamy cheese sauce into fluffy rice and tender chicken. Beans, corn, and green chiles keep each meal-prep portion hearty and high-protein.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 48g carbs
• 15g fat

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Ingredients

• 1 1/2 lb boneless skinless chicken thighs or breasts, cubed
• 1 1/2 cups long-grain white or brown rice, uncooked
• 3 cups low-sodium chicken broth
• 1 1/2 cups jarred queso or homemade cheese sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (4 oz) can diced green chiles
• 2 tbsp taco seasoning or chili powder blend
• 1 tsp cumin
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup fresh cilantro, chopped
• 2 tbsp lime juice
• to taste salt and pepper
• 1/2 cup shredded cheddar or Monterey Jack for topping

Instructions

1. 1Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with half the taco seasoning, salt, and pepper, and cook 5 to 6 minutes until browned on most sides and nearly cooked through. Transfer to a plate.
2. 2In the same pot add the diced onion and cook 3 minutes until softened. Stir in the minced garlic and remaining taco seasoning plus cumin; cook 30 seconds until fragrant.
3. 3Add the uncooked rice and stir for 1 minute to toast lightly and coat the grains in the seasoned oil. Pour in the chicken broth and scraped-up browned bits, then bring to a lively simmer.
4. 4Stir in the black beans, frozen corn, and diced green chiles. Return the browned chicken and any juices to the pot. Reduce heat to low, cover tightly, and cook 18 to 20 minutes (or according to rice package) until the liquid is absorbed and rice is tender.
5. 5Remove the lid and fluff the rice gently with a fork. Pour the queso evenly over the top and fold it through so every bite gets creamy cheese pockets without turning the whole pot soupy.
6. 6Squeeze in the lime juice and fold in most of the chopped cilantro. Taste and adjust salt or seasoning. If the mixture seems dry for reheating, splash in an extra tablespoon or two of broth.
7. 7Divide evenly into six meal-prep containers. Sprinkle a little shredded cheese on top of each portion so it melts when reheated. Cool completely before sealing lids.
8. 8Store in the refrigerator up to 4 days. Reheat covered in the microwave 2 to 3 minutes, stirring halfway, until steaming hot. Finish with remaining fresh cilantro before eating.