Gather Your Ingredients
Rice
- 1 tablespoon olive oil
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon salt
Queso
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 8 ounces processed cheese (like Velveeta), cubed
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for a little kick!)
- Salt and pepper to taste
Optional Mix-Ins
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced green onions
- 1/4 cup pickled jalapeños, chopped (for heat!)
Let’s Make Some Magic: Step-by-Step Instructions
Cooking the Rice
- Sauté the Rice: In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook, stirring constantly, for about 2-3 minutes, until the rice is lightly toasted. This step really enhances the flavor!
- Add Broth and Simmer: Pour in the chicken broth and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Don’t peek! Keeping the lid on is key to perfectly cooked rice.
- Fluff and Set Aside: Once the rice is cooked, remove it from the heat and fluff it gently with a fork. Set it aside while you prepare the queso.
Whipping Up the Queso
- Make a Roux: In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes. This mixture is called a roux, and it’s the base for our creamy queso. Make sure to cook it long enough to get rid of the raw flour taste, but don’t let it brown!
- Add Milk Gradually: Slowly pour in the milk, whisking constantly to prevent any lumps from forming. Continue whisking until the mixture is smooth and begins to thicken. This should take about 3-5 minutes. If you do get lumps, don’t panic! Just whisk vigorously or use an immersion blender to smooth it out.
- Melt the Cheeses: Reduce the heat to low and add the processed cheese (like Velveeta), Monterey Jack cheese, and sharp cheddar cheese. Stir until all the cheeses are melted and the queso is smooth and creamy. This is the best part!
- Season to Perfection: Stir in the garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Don’t be afraid to experiment with the seasonings to find your perfect flavor profile.
Putting it All Together
- Combine Rice and Queso: Pour the cooked rice into the saucepan with the queso. Stir gently to combine, ensuring that all the rice is coated in the cheesy goodness.
- Add Mix-Ins (Optional): If you’re using any of the optional mix-ins, now’s the time to add them! Stir in the diced tomatoes, cilantro, green onions, or jalapeños to your liking.
- Serve and Enjoy: Serve the Queso Rice immediately while it’s warm and creamy. Garnish with extra cilantro or green onions, if desired.
Tips and Tricks for Queso Rice Perfection
Rice Rinse is Crucial
Rinsing your rice before cooking is key to preventing it from becoming sticky. This removes excess starch, resulting in perfectly fluffy grains. Don’t skip this step!
Cheese Choices Matter
While I recommend using a combination of processed cheese, Monterey Jack, and sharp cheddar for the best flavor and texture, you can experiment with other cheeses as well. Pepper jack would add a nice kick, or you could use a smoked Gouda for a smoky flavor. Just make sure the cheese melts well!
Spice it Up!
If you like a little heat, don’t be afraid to add more cayenne pepper or some chopped jalapeños to the queso. You can also add a dash of hot sauce to the finished dish.
Make it Ahead of Time
Queso Rice can be made ahead of time and reheated. Just store it in an airtight container in the refrigerator for up to 3 days. To reheat, microwave it in 30-second intervals, stirring in between, until heated through. You may need to add a splash of milk to loosen it up.
Don’t Overcook the Roux
When making the roux, be careful not to overcook it. You want it to be a light golden color, not brown. Overcooked roux can taste burnt and ruin the flavor of your queso.
Serving Suggestions and Creative Twists
A Versatile Side Dish
Queso Rice is the perfect side dish for so many meals! It pairs especially well with Queso Rice Steak Perfection, grilled chicken, or fish. It’s also a great addition to any Mexican-inspired feast.
Bowl Game Strong
Turn your Queso Rice into a complete meal by adding your favorite toppings! Try it with grilled chicken or steak, black beans, corn, salsa, guacamole, and sour cream. It’s like a customizable burrito bowl!
Queso Rice Burritos
Use Queso Rice as a filling for burritos! It adds a creamy, cheesy element that takes your burritos to the next level. Add some grilled chicken or beef, your favorite toppings, and wrap it all up in a warm tortilla.
Queso Rice Nachos
Spread tortilla chips on a baking sheet, top with Queso Rice, shredded cheese, and your favorite nacho toppings (like jalapeños, olives, and sour cream). Bake until the cheese is melted and bubbly. This is a crowd-pleasing appetizer that’s perfect for game day!
Other Delicious Recipes You Might Enjoy
If you loved this Queso Rice recipe, here are a few other recipes you might enjoy:
- Smoky Queso: Perfect for dipping and sharing!
- Mexican Street Corn White Chicken Chili: A flavorful and comforting soup.
- Keto Philly Cheesesteak Rolls: A low-carb twist on a classic favorite.
- Steak Tortellini: A quick and easy weeknight meal.
- Beef Stir Fry With Vegetables Recipe: A healthy and delicious stir-fry.
Why I Love This Queso Rice Recipe
Honestly, what’s not to love? This Queso Rice is creamy, cheesy, and incredibly versatile. It’s the perfect side dish for any meal, and it’s also a great base for bowls, burritos, and nachos. Plus, it’s so easy to make! Even if you’re a beginner in the kitchen, you can totally nail this recipe. The combination of flavors is just amazing, and I love that you can customize it with your favorite mix-ins.
Give It a Try!
I really encourage you to give this Queso Rice recipe a try. It’s a guaranteed crowd-pleaser that’s sure to become a family favorite. Once you taste it, you’ll understand why I call it the best Queso Rice ever. Happy cooking!
Why is rinsing the rice important?
Rinsing the rice before cooking removes excess starch, which prevents the rice from becoming sticky and ensures perfectly fluffy grains.
Can I make the Queso Rice ahead of time?
Yes, Queso Rice can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave in 30-second intervals, stirring in between, until heated through. You may need to add a splash of milk to loosen it up.
What are some suggested mix-ins for the Queso Rice?
The recipe suggests diced tomatoes, chopped cilantro, diced green onions, or chopped pickled jalapeños as optional mix-ins.
What kind of cheese is recommended for the best flavor?
The recipe recommends a combination of processed cheese (like Velveeta), Monterey Jack cheese, and sharp cheddar cheese for the best flavor and texture, but you can experiment with other cheeses that melt well.
Best Queso Rice Ever
Ingredients
Equipment
Method
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rinsed rice and cook, stirring constantly, for about 2-3 minutes, until the rice is lightly toasted.
- Pour in the chicken broth and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
- Remove the rice from the heat and fluff it gently with a fork. Set it aside while you prepare the queso.
- In a separate medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, for about 1-2 minutes to make a roux. Do not let it brown.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Reduce the heat to low and add the processed cheese, Monterey Jack cheese, and sharp cheddar cheese.
- Stir until all the cheeses are melted and the queso is smooth and creamy.
- Stir in the garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Pour the cooked rice into the saucepan with the queso. Stir gently to combine, ensuring that all the rice is coated in the cheesy goodness.
- If using any of the optional mix-ins, add them now. Stir in the diced tomatoes, cilantro, green onions, or jalapeños to your liking.
- Serve immediately while it’s warm and creamy. Garnish with extra cilantro or green onions, if desired.
