One Pot Queso Chicken and Rice Recipe

Introduction

This One Pot Queso Chicken and Rice is a creamy, flavorful meal that’s simple to make and perfect for busy weeknights. Combining tender chicken, cheesy sauce, and seasoned rice all cooked together, it’s comfort food you can count on in just one pan.

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 and 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 and a lid over medium-high heat. Add the chicken pieces along with the garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook, stirring frequently, until the chicken reaches an internal temperature of 165°F. If there’s excess liquid in the pan, drain it before proceeding.
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 evenly.
5. Step 5: Cover the pan with a lid, reduce the heat to medium-low, and cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
6. Step 6: Remove from heat and 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 chili powder or smoked paprika to the seasoning mix.
• Use cooked rice if you’re short on time—add it at the end and stir until heated through rather than cooking it with the liquid.
• Swap the chicken breasts for thighs for more juiciness and richer flavor.
• Include black beans or corn for added texture and nutrition.

Storage

Store any 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 broth or water to loosen the sauce. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice typically requires a longer cooking time and more liquid. If using brown rice, you may need to increase the broth slightly and cook for about 40-45 minutes.

Is it necessary to drain the chicken after cooking?

If there is excess liquid released from the chicken while cooking, draining it helps prevent the dish from becoming too watery. However, a small amount of liquid is fine as it will absorb during cooking with the rice.

One Pot Queso Chicken and Rice Recipe

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★★★★★

4.4 from 138 reviews

This One Pot Queso Chicken and Rice is a creamy, cheesy, and comforting dish that combines tender chicken, flavorful seasonings, and tender rice all cooked together in one pan for an easy and delicious weeknight meal. The melty nacho cheese sauce and zesty Rotel add a rich flavor that’s perfect served with your favorite taco toppings.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

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

Rice and Sauces

• 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 breasts into small, bite-sized pieces or strips, approximately 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 higher sides over medium-high heat. Add the chicken pieces and sprinkle with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook the chicken, stirring frequently, until it reaches an internal temperature of 165°F. Drain any excess liquid from the pan if necessary.
3. Add Liquids and Sauces: Stir in the chicken broth, nacho cheese sauce, and Rotel into the cooked chicken. Bring the mixture to a boil over medium-high heat.
4. Add the Rice: Once boiling, stir in the uncooked long-grain white rice to the skillet, ensuring it is well combined with the sauce mixture.
5. Simmer and Cook the Rice: Cover the pan with a lid and reduce the heat to medium-low. Let the mixture cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.
6. Serve: Remove the lid and fluff the rice gently. Serve immediately with your preferred taco toppings such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado for an extra burst of flavor.

Notes

• Make sure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
• If the rice is not fully cooked after the recommended time, add a splash of chicken broth or water, cover, and cook a few minutes longer.
• Leftovers can be refrigerated and reheated; add a splash of broth or water when reheating to keep it moist.
• To make it spicier, add some chili powder or hot sauce to the mixture when adding the Rotel.
• For a gluten-free version, verify that the nacho cheese sauce and Rotel are gluten-free.

Keywords: One Pot, Queso Chicken, Chicken and Rice, Nacho Cheese, Rotel, Easy Dinner, Skillet Meal