Chicken And Rice: Best Cheese Pairings And Combos

Chicken and rice is a hearty and versatile dish that can be adapted to suit many tastes. Adding cheese to the mix creates a comforting, indulgent meal. The type of cheese you choose will depend on your personal preference, but popular options include cheddar, Colby Jack, mozzarella, and Swiss cheese.

Chicken and rice with cheddar cheese

Ingredients:

• Long-grain white rice (uncooked)
• Boneless, skinless chicken breasts or thighs
• Shredded cheddar cheese
• Cream of chicken soup (canned or homemade)
• Water or chicken broth
• Onion soup mix
• Salt and pepper
• Optional: vegetables like carrots, peas, bell peppers, broccoli, or mushrooms

Instructions:

Preheat your oven to 350°F and grease a 9x13-inch baking dish.

Start by spreading the uncooked rice evenly across the bottom of the dish. Sprinkle with salt, pepper, and half of the shredded cheddar cheese.

Place the chicken breasts or thighs directly on top of the rice. No need to pre-cook the chicken!

Add small spoonfuls of cream of chicken soup over the chicken and rice. This step ensures every bite is rich and creamy.

Pour water or chicken broth evenly over the dish, making sure the rice gets fully saturated.

Sprinkle the onion soup mix on top, spreading it evenly for a savory touch.

Bake uncovered for about 1 hour, or until the chicken is fully cooked and the rice is tender.

Once the dish is almost ready, sprinkle the remaining cheese on top and return it to the oven to melt into gooey perfection.

Remove from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.

Feel free to garnish with fresh herbs like parsley, green onion, or chives for a pop of color.

Tips and Variations:

• If your chicken breasts are thicker than 1", pound them flat or cut them in half lengthwise to ensure even cooking.
• For extra flavor, use chicken broth instead of water and add your favorite herbs and spices to the seasoning blend.
• You can also add vegetables to enhance the flavor and nutrition of the dish.
• Try using different types of cream soup, like cream of mushroom, cheese soup, or cream of celery.
• If you're short on time, boil the water or broth before pouring it over the casserole. Cover with foil and bake as directed to reduce cooking time.

Chicken cheese and rice with white queso

Ingredients:

• 1 pound of chicken, cut into small pieces
• 2 tablespoons of butter
• 1/2 teaspoon each of salt and pepper
• 1/4 teaspoon cayenne
• 1 teaspoon each of cumin, dried cilantro, and chili powder
• 1 tablespoon of olive oil
• 1 cup of long-grain white rice (uncooked and rinsed)
• 1 tablespoon of minced garlic
• 1 10 oz can of Rotel
• 1 8 oz can of tomato sauce
• 1 1/2 cups of chicken broth
• White Queso Cheese Dip (store-bought or homemade)
• Fresh cilantro for topping (optional)

Optional toppings and sides:

You can serve this dish with flour tortillas, taco sauce, Pico de Gallo, tortilla chips, sour cream, guacamole, or chopped green onions.

Instructions:

• Heat a large skillet over medium-high heat and add the butter. Once melted, add the chicken pieces.
• Season the chicken with salt, pepper, cayenne, cumin, dried cilantro, and chili powder. Stir well to combine.
• Cook the chicken until it is almost done. Move the chicken to the edges of the skillet using a spatula.
• Create a well in the middle of the skillet and add the olive oil and uncooked rice. Toast the rice for a few minutes, stirring occasionally.
• Add the minced garlic, Rotel, tomato sauce, and chicken broth to the skillet. Stir everything together.
• Bring the mixture to a bubble, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked to your desired doneness. Avoid removing the lid or stirring frequently during this process.
• Once the rice is cooked, remove the skillet from the heat and stir the contents.
• Top the dish with white queso cheese dip and fresh cilantro (if using).

Tips and Variations:

• You can adjust the spice level to your preference. Reduce the amount of black pepper, chili powder, or cayenne for a milder dish, or add diced jalapenos for extra heat.
• For a more authentic restaurant-style flavor, rinse the rice before cooking to remove excess starch, which can make the rice mushy.
• If you prefer to sear the chicken first, heat oil in a skillet and sear the seasoned chicken for 1-2 minutes per side before adding it to the rice mixture.
• For a vegetarian option, replace the chicken with black, pinto, or flor de mayo beans, and substitute vegetable bouillon for the chicken bouillon.
• You can also add vegetables like canned corn, canned green chilies, sautéed onions, or peppers to make the dish healthier and more flavorful.

Chicken and rice with cream of mushroom soup

Chicken and rice is a hearty and versatile dish that can be adapted to suit many tastes and dietary requirements. The addition of cream of mushroom soup adds a rich and creamy texture to the dish, and there are several ways to adapt this basic recipe to make it your own.

Ingredients

• Chicken – 3 large chicken breasts, cut in half lengthwise, or 4 small/2 large cut into thin strips.
• Rice – 1 cup of long-grain white rice, uncooked.
• Cream of mushroom soup – 1 can (10.5 ounces).
• Water – 1 cup (for a creamier dish, increase to 1 1/3 cups).
• Cheese – shredded cheddar, mozzarella, Monterey Jack, Swiss, or Colby Jack.
• Seasoning – paprika, salt, and pepper.

Method

Preheat the oven to 350-375°F. Grease a 9x13-inch baking dish with cooking spray or butter.

Combine the rice, cream of mushroom soup, and water in the baking dish. Season the chicken with salt, pepper, and paprika, and place on top of the rice mixture.

Cover the dish and bake for 45 minutes to 1 hour, or until the chicken is cooked through and the rice is tender.

Remove from the oven and sprinkle with shredded cheese. Return to the oven for 5 minutes, or until the cheese is melted.

Variations

This basic recipe can be adapted in numerous ways:

• For a Mexican twist, add black beans, Mexican blend cheese, and salsa to the rice mixture.
• For a spicier dish, add cayenne pepper sauce and shredded sharp cheddar cheese.
• For extra vegetables, add broccoli, carrots, mushrooms, or green beans.
• For a creamier dish, replace some of the water with milk.

Tips

• This dish can be prepared ahead of time and baked when needed. Simply assemble the recipe, wrap tightly, and refrigerate for up to 24 hours before baking.
• To ensure the rice is cooked through, do not remove the lid or stir the dish during baking.
• For a crispier chicken skin, uncover the dish for the last 15 minutes of baking.
• Always ensure leftovers are thoroughly reheated, as rice can grow bacteria that causes foodborne illness.

Chicken and rice with vegetables

Ingredients

• 2-3 cups of long-grain white rice
• 2-3 cups of frozen vegetables of your choice
• 2-3 chicken breasts
• 1 cup of shredded cheddar cheese
• 1 can of cream of chicken soup
• 2 cups of chicken broth
• 1/2 tsp each of salt and pepper
• 1 tsp each of cumin, dried cilantro, and chili powder
• 1 TBSP of minced garlic
• 1 8 oz can of tomato sauce

Method

Preheat your oven to 350°F. Grease a 9x13" baking dish with butter or cooking spray. Rinse the rice and place it in the baking dish. Add the chicken broth, uncooked chicken breasts, vegetables, cream of chicken soup, salt, pepper, cumin, dried cilantro, chili powder, garlic, and tomato sauce to the baking dish. Stir everything together well. Cover the dish with aluminum foil and bake for 40-50 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil and sprinkle the shredded cheese on top. Return the dish to the oven for a few minutes, just until the cheese melts.

Tips

• You can use boneless, skinless chicken breasts or thighs. If the chicken breasts are thicker than 1", cut them in half lengthwise or pound them flat with a mallet so they cook evenly.
• You can use any frozen vegetables you like.
• This recipe serves as a complete meal, but you can also serve it with a side of roasted vegetables or a green salad.
• To make this dish even more flavourful, add some fresh herbs like thyme, parsley, or basil.

Chicken and rice with chicken broth

Chicken and rice is a hearty, flavourful dish that is perfect for a family meal. It is also adaptable, with the option to add vegetables, different types of cheese, and various seasonings. Here is a recipe for chicken and rice with chicken broth, along with some tips and variations.

Ingredients:

• Chicken breasts or thighs
• Long-grain white rice
• Chicken broth
• Butter or olive oil
• Shredded cheddar cheese or other cheese of your choice (e.g. Colby jack, mozzarella, Swiss)
• Seasonings: salt, pepper, cumin, dried cilantro, chili powder, garlic, onion powder, Italian seasoning
• Optional: vegetables (e.g. broccoli, carrots, mushrooms), cream of chicken soup, milk

Instructions:

Preheat your oven to 350-400 degrees Fahrenheit. Grease a 9x13-inch baking dish with butter or cooking spray. For a skillet meal, heat a large skillet over medium-high heat.

If using the oven method, spread the uncooked rice evenly into the prepared baking dish. Sprinkle with shredded cheese, and add seasonings like salt and pepper. You can also add other seasonings like Italian seasoning or garlic powder for extra flavour.

Cut the chicken into small pieces and cook in the skillet with butter or olive oil. Season the chicken with salt, pepper, and any other seasonings of your choice. If using the oven method, place the chicken breasts directly on top of the bed of rice.

For the skillet meal, once the chicken is cooked, move it to the edges of the skillet and create a well in the centre. Add the uncooked rice and stir for a couple of minutes. Then, add the chicken broth and any other desired ingredients, such as vegetables or cream of chicken soup.

Cover the baking dish or skillet and bake at 350-400 degrees Fahrenheit for about 1 hour, or until the rice is tender and the chicken is cooked through. If using a skillet, cook on medium-low heat for 15-20 minutes or until the rice is done to your liking.

Once the dish is cooked, sprinkle with more shredded cheese and let it melt. Garnish with fresh herbs like parsley or basil, and serve!

Tips and Variations:

• For a creamier dish, use milk or cream in addition to the chicken broth.
• You can add hidden vegetables like broccoli, carrots, or mushrooms to boost the nutritional value.
• Try different types of cheese, such as Colby jack, mozzarella, or Swiss, for a different flavour profile.
• If you prefer a spicier dish, add some cayenne pepper or diced jalapenos.
• To save time, use pre-cooked chicken and bake just long enough to heat through and melt the cheese.

Frequently asked questions