One-Pot Queso Chicken and Rice Recipe

This One-Pot Queso Chicken and Rice is a flavor explosion that’s ready in just 30 minutes! It’s a creamy, cheesy, and slightly spicy dish that’s perfect for busy weeknights or when you’re craving a satisfying meal without a lot of fuss. Tender chicken, fluffy rice, and a vibrant blend of Tex-Mex flavors come together in one pot for a dish that’s as easy to make as it is delicious.

Why You’ll Love This Recipe

  • Flavorful: The combination of chicken, cheese sauce, Rotel, and spices creates a delicious and satisfying flavor profile.
  • Quick and easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
  • One-pot meal: Less cleanup, more time to enjoy your delicious dinner!
  • Versatile: You can easily customize it with your favorite taco toppings or add-ins like ground meat or beans.

Ingredients for One-Pot Queso Chicken and Rice

This recipe uses simple, pantry-friendly ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

  • Boneless, Skinless Chicken Breast: Cut into bite-sized pieces for quick cooking.
  • Extra-Virgin Olive Oil: For cooking the chicken and adding a touch of richness.
  • Garlic Powder, Onion Powder, Cumin: A blend of spices that add depth and warmth to the dish.
  • Kosher Salt and Black Pepper: Enhances the overall taste.
  • Chicken Broth: Creates a flavorful base for the rice.
  • Nacho Cheese Sauce: Adds a creamy, cheesy element with a hint of spice.
  • Rotel: Diced tomatoes and green chilies add a zesty kick.
  • Uncooked Long-Grain White Rice: Cooks up fluffy and absorbs all the delicious flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make One-Pot Queso Chicken and Rice

Step 1: Cook the Chicken

Cut the chicken into small, bite-sized pieces. Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and dried seasonings (garlic powder, onion powder, cumin, salt, and pepper) to the pan. Cook, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. If there’s excess liquid in the pan, drain it.

Step 2: Simmer with Rice

Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil. Once boiling, stir in the uncooked rice. Cover the pan with a lid, reduce heat to medium-low, and cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.

Step 3: Serve and Enjoy!

Serve the One-Pot Queso Chicken and Rice immediately with your favorite taco toppings, such as sour cream, pico de gallo or chopped tomatoes, and sliced avocado.

Tips for Making the Recipe

  • Protein variations: Instead of chicken, you can use ground beef, ground turkey, or ground chicken. Be sure to drain any excess grease from the pan after browning the ground meat.
  • Spice level: To make the dish spicier, use medium or hot Rotel, add cayenne pepper or chili powder, or include a can of diced green chilies or chopped jalapeños.
  • Add beans: For a heartier meal, add a can of drained and rinsed black beans or pinto beans to the pot with the other ingredients.

How to Serve One-Pot Queso Chicken and Rice

One-Pot Queso Chicken and Rice Recipe
  • Weeknight dinner: This dish is perfect for a quick and easy weeknight meal.
  • Casual gathering: It’s also a great option for a casual get-together or potluck.

Make Ahead and Storage

Storing Leftovers

Store leftover One-Pot Queso Chicken and Rice in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the dish gently on the stovetop or in the microwave until heated through.

One-Pot Queso Chicken and Rice Recipe

FAQs

Can I use a different type of rice?
Yes, you can use brown rice or even quinoa instead of white rice. Just adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?
Yes, you can! Simply brown the chicken or ground meat on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the rice is tender.

My One-Pot Queso Chicken and Rice is a bit dry, what should I do?
If your dish is a bit dry, you can add a splash of chicken broth or water to moisten it up.

Can I make this recipe vegetarian?
Yes, you can! Simply omit the chicken or ground meat and use vegetable broth instead of chicken broth. You can also add more vegetables, such as black beans, corn, or bell peppers.

There you have it! A simple and delicious recipe for One-Pot Queso Chicken and Rice. I hope you enjoy it!

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One-Pot Queso Chicken and Rice Recipe

One-Pot Queso Chicken and Rice Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, One-Pot Meal
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

This One-Pot Queso Chicken and Rice is a quick and easy weeknight meal that’s packed with flavor. Tender chicken, fluffy rice, and a creamy queso sauce come together in one pan for a delicious and satisfying dish.


Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/4 cups chicken broth
  • 1 (15 oz) can nacho cheese sauce
  • 1 (10 oz) can Rotel
  • 1 1/2 cups uncooked long-grain white rice:

Instructions

  1. Prepare Chicken: Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
  2. Cook Chicken: Heat the olive oil in a large skillet or sauté pan (with higher sides and a lid) over medium-high heat, and add the chicken pieces along with the dried seasonings. Cook the chicken, stirring frequently, until it’s cooked to an internal temperature of 165℉. If excess liquid is in the pan from cooking the chicken, drain it.
  3. Add Remaining Ingredients: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil. Once boiling, stir in the uncooked rice.
  4. Simmer: 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.
  5. Serve: Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.

Notes

  • Protein: Cook and crumble 1 pound of ground beef, ground turkey, or ground chicken instead of the chicken chunks. Be sure to drain the skillet pan of any excess grease or moisture from cooking the ground meat in it.
  • Make It Spicy! This queso chicken and rice already has a slight kick to it, but if you want to make it even spicier, there are several things you can do. Try using a can of medium or hot Rotel. Add some cayenne pepper or chili powder in with the other dried seasonings. Add a can of diced green chiles or chopped jalapeños in with the broth and nacho cheese.
  • Beans: Add a can of black beans or pinto beans in with the nacho cheese sauce and chicken broth. Make sure the beans have been drained and rinsed prior to adding them to the pot.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 500kcal
  • Sugar: 10g
  • Sodium: 1000g
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 60mg

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