Mexican Velveeta Chicken and Rice
Transform your weeknight dinner routine with this crowd-pleasing Mexican Velveeta Chicken and Rice recipe—a one-skillet wonder brimming with bold, zesty flavors and creamy goodness. Featuring tender, spice-rubbed chicken breasts, fragrant toasted long-grain white rice, and a rich cheese sauce made from melted Velveeta, this dish is a fiesta of textures and tastes. Infused with the smoky warmth of taco seasoning, the vibrant kick of diced tomatoes with green chilies, and a touch of fresh cilantro for garnish, this recipe combines ease and indulgence into every bite. Perfect for busy evenings, this comforting creation comes together in under an hour with minimal cleanup, offering a savory, cheesy escape that’s ideal for feeding the whole family. Make this Mexican-inspired skillet recipe tonight for a satisfying, flavor-packed meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Mexican-style seasoning blend (e.g., taco seasoning)
- 2 tablespoons Olive oil
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 15-ounce can Diced tomatoes with green chilies (e.g., Rotel)
- 8 ounces Velveeta cheese
- 1 cup Milk
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Season the chicken breasts with the Mexican-style seasoning blend, ensuring they are evenly coated on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside (they do not need to be fully cooked at this point).
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the uncooked rice and toast for 1-2 minutes until lightly golden.
Add the chicken broth and the can of diced tomatoes with green chilies (including the liquid) to the skillet. Stir to combine and bring the mixture to a simmer.
Place the partially cooked chicken breasts back into the skillet, nestling them into the rice. Cover the skillet and reduce heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked with an internal temperature of 165°F (74°C).
While the chicken and rice are cooking, prepare the Velveeta cheese sauce. In a medium saucepan over low heat, combine the Velveeta cheese and milk. Stir constantly until the Velveeta is melted and the sauce is smooth, about 5 minutes.
Once the chicken and rice are cooked, remove the skillet from heat. Drizzle the Velveeta cheese sauce over the chicken and rice mixture.
Optional: Garnish with fresh cilantro before serving for a burst of freshness.
Serve warm and enjoy your cheesy, Mexican-inspired comfort food!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 39.1 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1703 mg | 131% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
