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One Pot Queso Chicken and RiceIngredients Recipe

One Pot Queso Chicken and RiceIngredients Recipe
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★★★★★

5.2 from 28 reviews

A creamy and flavorful one-pot meal combining tender chicken, cheesy queso sauce, and perfectly cooked rice with a hint of spice from Rotel tomatoes. This easy-to-make dish is perfect for a cozy weeknight dinner and can be customized with your favorite toppings.

Ingredients

Scale

Chicken and Seasoning

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Rice and Liquid Ingredients

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

Cheese and Toppings

  • 1 cup nacho cheese sauce (jarred or homemade)
  • 1½ cups shredded cheddar or Mexican blend cheese
  • Optional toppings: chopped cilantro, sour cream, diced avocado, jalapeños

Instructions

  1. Sauté the Chicken: In a large pot or deep skillet, heat olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned.
  2. Add the Rice and Rotel: Stir in the uncooked rice along with the entire can of Rotel diced tomatoes and green chilies including the juices. Cook everything together for 1–2 minutes to toast the rice slightly and to allow the flavors to blend.
  3. Pour in Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
  4. Stir in the Queso: After the rice is cooked, stir in the nacho cheese sauce and 1 cup of the shredded cheese. Mix thoroughly until everything is melted and creamy, creating a rich queso sauce coating the rice and chicken.
  5. Finish with Toppings: Turn off the heat. Sprinkle the remaining ½ cup of shredded cheese on top, cover the pot, and let it sit for 5 minutes so the cheese melts completely. Garnish with optional toppings like chopped cilantro, sour cream, diced avocado, and jalapeños before serving warm.

Notes

  • For extra spice, add diced jalapeños into the cooking mix or as a topping.
  • You can substitute the chicken broth with vegetable broth for a lighter taste or to make it vegetarian if using plant-based chicken.
  • To save time, use pre-cooked or rotisserie chicken; add it later in the cooking process.
  • If you prefer creamier rice, stir in a splash of heavy cream or milk with the nacho cheese sauce.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

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

Find it online: https://todayfoodrecipe.com/one-pot-queso-chicken-and-riceingredients-recipe/