One Pot Queso Chicken and Rice Recipe

Introduction

This One Pot Queso Chicken and Rice is a flavorful, comforting meal that combines tender chicken, creamy queso, and perfectly cooked rice all in one dish. It’s an easy weeknight dinner that’s both satisfying and packed with Tex-Mex flavors.

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 with 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 high sides over medium-high heat. Add the chicken along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook, stirring frequently, until the chicken reaches an internal temperature of 165°F. Drain any excess liquid if needed.
3. Step 3: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil.
4. Step 4: Once boiling, add the uncooked rice and stir well to combine.
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 with your favorite taco toppings like sour cream, pico de gallo, or sliced avocado.

Tips & Variations

• Use a heavy-bottomed skillet or pan with a tight-fitting lid to prevent steam from escaping and ensure the rice cooks evenly.
• Swap the chicken breasts for thighs if you prefer a juicier texture.
• For extra heat, add a diced jalapeño or use spicy Rotel.
• Top with fresh cilantro and a squeeze of lime juice for added brightness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of chicken broth to keep the rice from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid. If substituting, increase the chicken broth to 3 cups and cook covered for about 40-45 minutes, checking for doneness.

Is there a substitute for nacho cheese sauce?

You can use shredded cheese (such as cheddar or Monterey Jack) melted into the chicken broth to create a similar creamy texture, although the flavor will be less intense than with nacho cheese sauce.

One Pot Queso Chicken and Rice Recipe

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★★★★★

5 from 90 reviews

This One Pot Queso Chicken and Rice recipe combines tender chicken, creamy nacho cheese sauce, and flavorful Rotel tomatoes in a hearty, comforting dish perfect for easy weeknight dinners. Cooked all in one skillet, it’s a cheesy, spicy, and satisfying meal that’s simple to make and full of bold Tex-Mex flavors.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• 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 cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Liquid and Other Ingredients

• 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. Prepare the Chicken: Cut the chicken into small, bite-sized pieces or strips approximately 1 inch in size for even cooking and easier eating.
2. Cook the Chicken: Heat the olive oil in a large skillet or sauté pan with higher sides and a lid over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Stir frequently and cook until the chicken reaches an internal temperature of 165℉. Drain any excess liquid from the pan to prevent sogginess.
3. Add Liquids and Cheese: Stir in the chicken broth, nacho cheese sauce, and Rotel tomatoes. Bring the mixture to a boil, ensuring the ingredients combine well.
4. Add the Rice: Once boiling, stir in the uncooked long-grain white rice evenly throughout the liquid mixture.
5. Simmer Covered: Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally to prevent sticking.
6. Serve: Serve the queso chicken and rice hot with optional taco toppings such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado for extra freshness and flavor.

Notes

• For best results, use a skillet or sauté pan with higher sides and a tight-fitting lid to ensure even cooking and prevent liquid from evaporating too quickly.
• Adjust the seasoning to your taste, especially the salt and cumin, for desired flavor intensity.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To add more veggies, consider stirring in some diced bell peppers or corn with the rice.
• If the mixture is too thick or dries out while cooking, add a splash of chicken broth to loosen it.

Keywords: one pot dinner, queso chicken, chicken and rice, easy dinner, Tex-Mex recipe, nacho cheese chicken, quick skillet meal