Easy One Pot Queso Chicken and Rice Recipe

Introduction

This Easy One Pot Queso Chicken and Rice is a comforting and flavorful meal perfect for busy weeknights. Combining tender chicken, creamy queso, and seasoned rice, it comes together quickly with minimal cleanup. Enjoy a cheesy, spicy dish that the whole family will love.

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
• 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 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 if needed.
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. 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. Step 5: Serve immediately with your favorite taco toppings like sour cream, pico de gallo, chopped tomatoes, or sliced avocado.

Tips & Variations

• For a protein twist, substitute the chicken chunks with 1 pound of cooked and crumbled ground beef, turkey, or chicken. Drain excess grease before adding the liquid ingredients.
• Make it spicier by using medium or hot Rotel, adding cayenne pepper or chili powder with the seasonings, or stirring in diced green chiles or jalapeños.
• Add a can of drained and rinsed black beans or pinto beans along with the chicken broth and nacho cheese for extra texture and protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the rice and cheese sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time and more liquid. Adjust accordingly and cook until the rice is tender.

Is this dish freezer-friendly?

Yes, you can freeze this dish for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.

Easy One Pot Queso Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

This Easy One Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful meal combining tender chicken, nacho cheese sauce, Rotel tomatoes, and perfectly cooked rice all in one skillet. It’s a quick and comforting dish perfect for busy weeknights, offering a delicious Tex-Mex inspired dinner with minimal cleanup.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 pound boneless, skinless chicken breast (about 2 large chicken breasts), cut into 1-inch pieces
• 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

Queso Mixture and Rice

• 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 boneless, skinless chicken breasts into bite-sized pieces or strips, approximately 1 inch in size, to ensure quick and even cooking.
2. Cook the Chicken: Heat 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 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 Heat: Stir in the chicken broth, nacho cheese sauce, and Rotel tomatoes. Bring the mixture to a boil to combine all flavors thoroughly.
4. Cook the Rice: Once boiling, stir in the uncooked long-grain white rice. Cover the pan with a lid, reduce the heat to medium-low, and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
5. Serve: Serve immediately with optional taco toppings such as sour cream, pico de gallo, chopped tomatoes, or sliced avocado for extra flavor and freshness.

Notes

• Protein Variation: Substitute ground beef, turkey, or chicken for the chicken breast. Be sure to cook thoroughly and drain excess grease before adding liquids.
• Make It Spicy: Use hot or medium Rotel, add cayenne pepper, chili powder, diced green chiles, or jalapeños for additional heat.
• Add Beans: Incorporate drained and rinsed black beans or pinto beans with the broth and cheese sauce for extra protein and fiber.

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