One Pot Queso Chicken and Rice Recipe

Introduction

This One Pot Queso Chicken and Rice is a comforting, creamy dish that’s packed with flavor and perfect for a quick weeknight dinner. Tender chicken, cheesy sauce, and zesty Rotel combine with rice in one easy skillet for minimal cleanup.

Ingredients

• 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2¼ cups chicken broth
• 1 can (15 oz) nacho cheese sauce
• 1 can (10 oz) Rotel (diced tomatoes and green chilies)
• 1½ cups uncooked long-grain white rice

Instructions

1. Step 1: Cut the chicken into small, bite-sized pieces or strips about 1 inch in size.
2. Step 2: Heat the olive oil in a large skillet or sauté pan with higher sides over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook frequently stirring until the chicken reaches an internal temperature of 165℉. If there is excess liquid in the pan from cooking, drain it.
3. Step 3: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil.
4. Step 4: Once boiling, stir in the uncooked rice until evenly combined.
5. Step 5: Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.
6. Step 6: Serve immediately. Add your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado for extra flavor.

Tips & Variations

• Use a meat thermometer to ensure the chicken is safely cooked through without drying out.
• Swap out white rice for brown rice, but increase the cooking time and broth by about ½ cup.
• Add black beans or corn for extra texture and nutrition.
• If you prefer a spicier dish, use a can of spicy Rotel or add a pinch of cayenne pepper.
• Leftovers can be garnished with fresh cilantro and a squeeze of lime for brightness.

Storage

Store leftover queso chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well in this recipe and add extra juiciness. Adjust cooking time slightly if pieces are larger until they reach 165℉ internally.

Is it possible to make this recipe in a slow cooker or Instant Pot?

This recipe is designed for stovetop preparation in one pot for best texture, but you can adapt it for an Instant Pot using the sauté function followed by pressure cooking the rice with chicken and liquids. Slow cooker versions may require longer cooking time and adjustment of liquid amounts.

One Pot Queso Chicken and Rice Recipe

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★★★★★

4.7 from 99 reviews

This One Pot Queso Chicken and Rice is a creamy, flavorful, and easy weeknight dinner that combines tender chicken, gooey nacho cheese sauce, and seasoned rice all cooked together in a single skillet. Perfect for busy evenings, this cheesy Tex-Mex inspired dish packs bold flavors and comforting textures with minimal cleanup required.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Cheesy Rice Mixture

• 2¼ cups chicken broth
• 1 can (15 oz) nacho cheese sauce
• 1 can (10 oz) Rotel (diced tomatoes with green chilies)
• 1½ cups uncooked long-grain white rice

Instructions

1. Prepare the Chicken: Cut the chicken breasts into small, bite-sized pieces or strips about 1 inch in size for even cooking and easy eating.
2. Cook the Chicken: Heat the olive oil in a large skillet or sauté pan with higher sides over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook, stirring frequently, until the chicken reaches an internal temperature of 165℉. Drain any excess liquid from the pan to avoid sogginess.
3. Add Liquids and Cheese: Stir in the chicken broth, nacho cheese sauce, and Rotel into the cooked chicken. Bring the mixture to a full boil to combine the flavors.
4. Add Rice: Once boiling, stir in the uncooked long-grain white rice thoroughly to distribute it evenly into the cheesy liquid.
5. Simmer Covered: Cover the skillet with a lid and reduce heat to medium-low. Let it simmer for 20 to 25 minutes or until the rice has absorbed all the liquid and is tender.
6. Serve: Once cooked, serve the queso chicken and rice immediately. Top with your favorite taco additions such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado for extra freshness and flavor.

Notes

• Make sure to cut the chicken into uniform pieces to ensure even cooking.
• Draining excess liquid after cooking the chicken will prevent the final dish from being too watery.
• If you prefer spicier food, add extra diced chilies or a pinch of cayenne pepper along with the Rotel.
• Long-grain white rice works best, but you can substitute with jasmine rice if preferred.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: queso chicken, one pot meal, chicken and rice, easy dinner, Tex-Mex, cheesy chicken, weeknight dinner