Easy One Pot Queso Chicken and Rice Recipe
If there’s one dish that delivers maximum flavor with minimal effort, it’s Easy One Pot Queso Chicken and Rice. Imagine juicy chicken, fluffy rice, and zesty tomatoes all simmered together and finished with a generous swirl of creamy queso and melty cheese. It’s weeknight comfort food magic—bold, cheesy, and guaranteed to become a family favorite. Whether you’re feeding a crowd or just need a stress-free dinner, this one-pot wonder checks every box for convenience and pure Tex-Mex satisfaction.
Ingredients You’ll Need
Making Easy One Pot Queso Chicken and Rice is all about simple, accessible ingredients that come together in the most satisfying way. Each component plays an important role, adding its own pop of flavor, creamy texture, or vibrant color to the finished dish.
- Olive oil: Helps sear the chicken and soften the aromatics for a flavorful base.
- Boneless skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and plenty of protein.
- Onion: Adds savory sweetness and depth to every bite.
- Garlic: Brings irresistible aroma and a little kick.
- Long grain white rice: The perfect canvas for soaking up all those Tex-Mex flavors.
- Chicken broth: Infuses the rice and chicken with extra richness and moisture.
- Diced tomatoes with green chilies (like Rotel): Adds tang, juiciness, and just the right amount of spice.
- Chili powder: Lays down that classic Tex-Mex warmth and color.
- Cumin: Adds earthy undertones that make the dish truly crave-worthy.
- Salt: Enhances all the other flavors and brings balance.
- Black pepper: For a subtle touch of heat and complexity.
- Shredded Mexican blend cheese: Melts into the rice for ooey-gooey, cheesy perfection.
- Prepared queso dip: The secret weapon for ultra-creamy, restaurant-style results.
- Chopped fresh cilantro (optional): Adds color and a fresh, herbal finish.
- Lime wedges for serving (optional): A squeeze of lime brightens everything up beautifully.
How to Make Easy One Pot Queso Chicken and Rice
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add your chicken pieces and let them cook for 4 to 5 minutes. The goal is to get a light golden color on the outside—this helps lock in the juices and build that irresistible flavor base.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic right into the pan with your chicken. Sauté for another 2 minutes, stirring occasionally, until the onion becomes translucent and everything smells absolutely incredible. This simple step layers in a deep, savory backbone that makes Easy One Pot Queso Chicken and Rice so satisfying.
Step 3: Add Rice and Liquids
Pour in the long grain white rice, chicken broth, and your can of diced tomatoes with green chilies—don’t drain them! Stir in the chili powder, cumin, salt, and black pepper. All these flavors meld together as the rice cooks, giving every grain a burst of Tex-Mex personality.
Step 4: Simmer to Perfection
Bring the whole mixture to a gentle boil, then reduce the heat to low, cover the pan, and let it all simmer for 18 to 20 minutes. The rice will absorb the broth and aromatics, the chicken stays juicy, and the tomatoes break down to create a saucy, flavorful base.
Step 5: Stir in the Cheese and Queso
Once the rice is tender and the liquid is absorbed, remove the pot from the heat. Stir in the shredded Mexican blend cheese and prepared queso dip until everything is melted, creamy, and outrageously cheesy. Let the pot sit, covered, for 5 minutes to thicken slightly and let those flavors really come together.
Step 6: Serve and Garnish
Spoon the Easy One Pot Queso Chicken and Rice into bowls and top with a sprinkle of fresh cilantro and a squeeze of lime if you like. Every bite is creamy, zesty, and loaded with Tex-Mex goodness!
How to Serve Easy One Pot Queso Chicken and Rice
Garnishes
Top your Easy One Pot Queso Chicken and Rice with a handful of chopped cilantro for freshness, a few extra shreds of cheese for that irresistible melt, and a couple of lime wedges for a tangy pop. Avocado slices or a sprinkle of sliced green onions add even more color and flavor.
Side Dishes
This dish is a meal all on its own, but if you want to round things out, consider serving it with a crisp green salad, warm tortillas, or a side of sautéed veggies. Black beans or corn on the cob also work beautifully alongside the cheesy, savory goodness.
Creative Ways to Present
For a fun twist, try spooning your Easy One Pot Queso Chicken and Rice into bell pepper halves and baking until tender. Or, serve it taco-bar style, letting everyone pile it into tortillas with their favorite toppings—think pickled jalapeños, sour cream, or even a handful of tortilla chips for crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Easy One Pot Queso Chicken and Rice keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit, making for some seriously tasty lunches or quick dinners the next day.
Freezing
You can freeze portions of this dish for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator for best results, as the cheese and rice will reheat more evenly.
Reheating
To reheat, simply microwave individual servings with a splash of chicken broth or water to loosen things up, or warm gently on the stovetop. Stir well and heat until everything is creamy and piping hot again.
FAQs
Can I use brown rice instead of white rice?
Yes, you can swap in brown rice for a nuttier flavor and extra fiber. Just increase the amount of chicken broth and extend the simmering time, as brown rice takes longer to cook.
Is this recipe spicy?
Easy One Pot Queso Chicken and Rice has a gentle kick from the green chilies and chili powder, but it’s not overly spicy. For more heat, add jalapeños or a dash of your favorite hot sauce!
Can I use rotisserie chicken instead?
Absolutely! Just add shredded rotisserie chicken after the rice has cooked, then stir in the cheeses. This shortcut makes the recipe even quicker and is perfect for using up leftovers.
What kind of queso dip works best?
Any smooth, prepared queso dip you love will work here—jarred, homemade, or even store-bought refrigerated brands. Choose one with the spice level and flavor you enjoy most.
How can I make this dish vegetarian?
Simply swap the chicken for canned black beans or chickpeas and use vegetable broth instead of chicken broth. You’ll still get all the creamy, cheesy goodness in every bite!
Final Thoughts
There’s something truly magical about the way Easy One Pot Queso Chicken and Rice brings everyone to the table—cheesy, comforting, and bursting with flavor. Give it a try for your next family dinner or cozy night in; I have a feeling it’ll become a regular on your menu too!
Print
Easy One Pot Queso Chicken and Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy One Pot Queso Chicken and Rice recipe combines tender chicken, flavorful rice, and creamy queso cheese into a delicious, comforting Tex-Mex dish that’s perfect for weeknight dinners. With just one pot, it’s simple to make, full of cheesy goodness, and packed with bold flavors thanks to diced tomatoes with green chilies and a blend of spices.
Ingredients
Protein & Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro (optional)
Grains & Liquids
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
Cheese & Dairy
- 1 cup shredded Mexican blend cheese
- 1/2 cup prepared queso dip
Seasonings & Oil
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Lime wedges for serving (optional)
Instructions
- Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces and cook for 4 to 5 minutes until they are lightly browned on all sides.
- Sauté the aromatics: Add the diced onion and minced garlic to the skillet. Continue cooking and stirring for another 2 minutes, until the onion is softened and fragrant.
- Add rice and liquids: Stir in the long grain white rice, chicken broth, diced tomatoes with green chilies, chili powder, cumin, salt, and black pepper. Mix well to combine.
- Simmer the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 18 to 20 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Incorporate cheese: Remove the pot from heat. Stir in the shredded Mexican blend cheese and prepared queso dip until melted, creamy, and evenly distributed throughout the dish.
- Rest and garnish: Let the queso chicken and rice sit covered for 5 minutes to thicken slightly. Garnish with chopped fresh cilantro and serve with lime wedges if desired, squeezing lime juice over for extra brightness.
Notes
- You can substitute brown rice for white rice, but increase the cooking time to about 40-45 minutes and add extra broth as needed.
- For added heat, incorporate sliced jalapeños or a dash of your favorite hot sauce when adding the spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg
