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One Pot Queso Chicken and Rice Recipe

One Pot Queso Chicken and Rice Recipe
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★★★★★

5.2 from 21 reviews

One Pot Queso Chicken and Rice is a creamy, cheesy skillet meal featuring tender chicken breast, flavorful spices, and hearty rice all cooked together in a rich nacho cheese and Rotel tomato sauce. This easy, comforting dish combines the convenience of one-pot cooking with bold Tex-Mex flavors, making it perfect for a quick weeknight dinner.

Ingredients

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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

Cooking Liquids and Add-ins

  • 2¼ cups chicken broth
  • 1 can (15 oz) nacho cheese sauce
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies)

Grains

  • 1½ cups uncooked long-grain white rice

Instructions

  1. Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a large pot or deep skillet, heat the olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  2. Add liquids and rice: Pour in the chicken broth, nacho cheese sauce, and Rotel. Stir to combine all ingredients thoroughly. Add the uncooked long-grain white rice, mixing it evenly into the sauce and chicken.
  3. Simmer until rice is tender: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice has absorbed the liquid and is tender. Stir occasionally to prevent sticking.
  4. Finish and serve: Once the rice is cooked and the chicken is tender, remove from heat. Let it rest for a few minutes before fluffing the rice with a fork. Serve warm as a comforting, cheesy main dish.

Notes

  • You can substitute the chicken breast with boneless skinless chicken thighs for a juicier result.
  • For extra heat, add chopped jalapeños or a dash of cayenne pepper.
  • To make it gluten free, ensure the nacho cheese sauce and Rotel do not contain gluten ingredients.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: queso chicken, one pot meal, chicken and rice, Tex-Mex dinner, creamy chicken skillet

Find it online: https://kitchenbynora.com/one-pot-queso-chicken-and-rice-recipe/