One Pot Queso Chicken and Rice Recipe

Introduction

This One Pot Queso Chicken and Rice is a comforting and flavorful meal that’s easy to make on a busy night. With tender chicken, creamy queso, and zesty Rotel, it’s a crowd-pleaser that comes together in just one pan.

Ingredients

• 1 pound boneless, skinless chicken breast (about 2 large 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 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℉. If there is excess liquid from the chicken, drain it from the pan.
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, reduce the heat to medium-low, and cook for 20-25 minutes. Cook until the rice has absorbed all the liquid and is tender.
6. Step 6: Serve immediately with your favorite taco toppings such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili powder when seasoning the chicken.
• Use brown rice instead of white rice for a nuttier flavor, but increase cooking time and liquid accordingly.
• Add black beans or corn for extra texture and nutrition.
• If you prefer a spicier dish, use a can of spicy Rotel or add chopped jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of chicken broth to restore creaminess.

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 and can add extra juiciness. Just adjust cooking time to ensure they are fully cooked.

Is this recipe freezer-friendly?

Yes, you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

One Pot Queso Chicken and Rice Recipe

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★★★★★

4.6 from 138 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This One Pot Queso Chicken and Rice recipe combines tender chicken, creamy nacho cheese sauce, and flavorful Rotel tomatoes into a comforting, easy-to-make skillet meal. Perfect for busy weeknights, this dish cooks everything in one pan to deliver a cheesy, spicy, and satisfying dinner with minimal cleanup.

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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 Rice

• 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

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Instructions

1. Prepare the Chicken: Cut the chicken 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 high sides and a lid 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 prevent sogginess.
3. Add Liquids: Stir in the chicken broth, nacho cheese sauce, and Rotel tomatoes. Bring the mixture to a boil on medium-high heat, ensuring everything is well combined.
4. Add Rice: Once boiling, stir in the uncooked long-grain white rice evenly throughout the mixture.
5. Simmer: Cover the pan with a lid and reduce the heat to medium-low. Let it cook gently for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender.
6. Serve: Remove from heat and serve immediately. Enhance with your favorite taco toppings such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado for extra flavor and texture.

Notes

• Ensure the chicken is cooked thoroughly to an internal temperature of 165℉ for food safety.
• Drain excess liquid after cooking the chicken to avoid watery rice.
• You can substitute long-grain white rice with jasmine rice but adjust cooking time accordingly.
• For a spicier kick, add extra Rotel or a dash of cayenne pepper.
• This recipe is perfect for meal prep as it reheats well and flavors meld overnight.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

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