One Pot Queso Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Rice: Once boiling, stir in the uncooked long-grain white rice thoroughly to distribute it evenly into the cheesy liquid.
- 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.
- 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
