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
Scale
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
