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.
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 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
Instructions
- Prepare the Chicken: Cut the chicken 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 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.
- 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.
- Add Rice: Once boiling, stir in the uncooked long-grain white rice evenly throughout the mixture.
- 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.
- 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
