Name: Creamy Chicken and Saffron Yellow Rice Bowls Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.5 lbs chicken breast; 1 tsp adobo seasoning; 3 oz white queso; 2 tsp olive oil; 2 tbsp milk; 10 oz saffron yellow rice; 1 cube tomato bouillon; 2½ cups water; Cooking spray

Introduction

This Mexican-inspired chicken and rice dish combines tender, seasoned chicken with flavorful saffron yellow rice. It’s a comforting and vibrant meal perfect for weeknight dinners or casual gatherings.

This image shows a bowl filled with a layered rice dish. The bottom layer is made of orange-colored rice mixed with small pieces of red pepper. On top, there are chunks of cooked chicken covered with melted yellow-orange cheese. Scattered across the dish are small green pieces, likely avocado or herbs, and fresh chopped green cilantro leaves are sprinkled over everything. The bowl is white and the whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz white queso
2 tsp olive oil
2 tbsp milk
1.5 lbs chicken breast
1 tsp adobo seasoning
10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

Instructions

Step 1: Preheat a large skillet over medium heat and lightly coat it with cooking spray. Season the chicken breasts evenly with adobo seasoning.
Step 2: Add olive oil to the skillet and cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest.
Step 3: In a medium pot, bring 2½ cups water to a boil. Stir in the tomato bouillon cube until dissolved, then add the saffron yellow rice. Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
Step 4: While the rice cooks, shred or cut the cooked chicken into bite-sized pieces. In a small bowl, mix the white queso with milk to create a creamy cheese sauce.
Step 5: Once the rice is done, fluff it with a fork and gently stir in the chicken pieces and cheese sauce. Heat through on low heat if needed, then serve warm.

Tips & Variations

For extra flavor, marinate the chicken in lime juice and garlic before cooking.
Substitute white queso with Monterey Jack or queso fresco for a different texture.
Add diced peppers or jalapeños to the rice for a spicier kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or water to keep the mixture creamy.

How to Serve

This image shows a dish served in a white bowl filled with orange-colored rice at the bottom layer, mixed with small diced red and green vegetables. On top, there is a thick layer of cooked chicken pieces covered in melted yellow cheese that has a slightly browned texture. Fresh green cilantro pieces are scattered over the cheese and chicken, adding a touch of color. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to stay juicier. Adjust cooking time as needed to ensure they are cooked through.

What can I do if I don’t have saffron yellow rice?

You can substitute with regular long-grain white rice and add a pinch of turmeric for color and mild flavor.

Creamy Chicken and Saffron Yellow Rice Bowls Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

A delicious Mexican-inspired chicken and rice dish featuring tender chicken breast seasoned with adobo, creamy white queso, and flavorful saffron yellow rice enriched with tomato bouillon. This one-pan stovetop recipe combines savory and comforting flavors perfect for an easy weeknight meal.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Chicken and Queso

1.5 lbs chicken breast
1 tsp adobo seasoning
3 oz white queso
2 tsp olive oil
2 tbsp milk

Rice

10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

Instructions

Prepare the Chicken: Season the chicken breasts evenly with the adobo seasoning. Heat the olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
Cook the Rice: In the same skillet, spray with cooking spray to prevent sticking. Add the saffron yellow rice along with the tomato bouillon cube and 2½ cups of water. Stir to combine, bring to a boil, then reduce heat to low and cover. Simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
Make the Queso Sauce: While the rice cooks, heat the white queso in a small saucepan over low heat. Stir in the milk gradually to achieve a smooth, creamy consistency.
Combine and Serve: Slice the cooked chicken breasts and arrange over the cooked saffron rice. Drizzle the creamy white queso sauce on top. Serve warm and enjoy a hearty Mexican-inspired meal.

Notes

Adjust the milk quantity in the queso sauce for desired creaminess.
Use low-sodium tomato bouillon to reduce sodium content if preferred.
For extra flavor, garnish with fresh cilantro or a squeeze of lime juice.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: Mexican chicken, saffron rice, adobo seasoning, white queso sauce, easy stovetop recipe