One Pot Queso Chicken and Rice Recipe

“`html

If you’re craving a cozy, flavorful meal that feels like a warm hug in a bowl, you absolutely must try this One Pot Queso Chicken and Rice Recipe. It combines tender chicken, creamy queso, and the perfect balance of spices all cooked together with rice and tomatoes for an effortless dinner that’s bursting with vibrant color and irresistible taste. This dish is a game-changer when you want a satisfying meal without a mountain of dishes, proving that comfort food can be quick, tasty, and downright addictive.

Ingredients You’ll Need

Keeping things simple with wholesome ingredients is the secret to making this dish shine. Each ingredient plays an important role, from tender chicken adding protein to queso bringing that rich, creamy finish that makes this recipe unforgettable.

• 1 lb boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces for even cooking and easy eating.
• 1 cup long-grain white rice: Adds the perfect fluffy texture and acts as a base that soaks up all the bold flavors.
• 1 cup queso cheese: Use store-bought or homemade for that creamy, cheesy goodness that melts into the dish.
• 1 can (14.5 oz) diced tomatoes with green chilies: Brings vibrant color and a mild kick that livens up the whole dish.
• 1 1/2 cups chicken broth: Provides moisture and richness while cooking the rice and chicken.
• 2 tablespoons taco seasoning: Packs in layers of spice and savory notes to elevate the taste.
• Optional add-ins: 1/2 cup corn, black beans, or diced bell peppers for extra texture and flavor variety.

How to Make One Pot Queso Chicken and Rice Recipe

Step 1: Prep Your Ingredients

Start by cutting the chicken into bite-sized pieces so they cook evenly and quickly. Measure out all your other ingredients to keep the cooking process smooth and stress-free.

Step 2: Season and Brown the Chicken

Heat a tablespoon of oil in your skillet over medium-high heat, then add the chicken pieces. Sprinkle half of the taco seasoning over them and cook for 3 to 4 minutes until the chicken turns golden brown on the outside. It doesn’t need to be fully cooked at this stage, just nicely seared to develop flavor.

Step 3: Add Rice and Toast It Slightly

Push the browned chicken to one side of the skillet and add the rice to the other side. Toast the rice for about one minute, stirring occasionally. This step adds a lovely nutty aroma and helps the grains stay fluffy rather than mushy.

Step 4: Pour in Liquids and Seasonings

Now, stir in the diced tomatoes with green chilies (undrained), chicken broth, and the remaining tablespoon of taco seasoning. Mixing everything together ensures the flavors blend beautifully as the rice and chicken cook.

Step 5: Simmer Until Rice is Tender

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 18 to 20 minutes, or until the rice is tender and the chicken is fully cooked through (make sure it reaches an internal temperature of 165°F). This slow cooking allows the flavors to get cozy and fully developed.

Step 6: Stir in Queso and Let It Melt

Remove the skillet from the heat and stir in the queso cheese until it melts completely into the mixture. The result is a creamy, luscious sauce that ties everything together and makes every bite absolutely dreamy.

Step 7: Garnish and Serve Hot

Finish your One Pot Queso Chicken and Rice Recipe with your favorite garnishes like chopped cilantro, sliced jalapeños, or a dollop of sour cream to add freshness and a little something extra. Serve it hot and prepare for plenty of compliments!

How to Serve One Pot Queso Chicken and Rice Recipe

Garnishes

The magic is in the details! Adding fresh chopped cilantro provides a burst of herbal brightness, while sliced jalapeños bring a nice, subtle heat for those who love a kick. Sour cream or a squeeze of lime can add creamy tang that cuts through the richness perfectly.

Side Dishes

This dish is hearty all on its own, but it pairs wonderfully with a crisp side salad, some warm tortilla chips, or even a simple avocado and tomato salad to add contrast in texture and flavor.

Creative Ways to Present

For a fun twist, try serving the queso chicken and rice in colorful bell pepper halves or in a large tortilla bowl for a festive presentation everyone will love. You can also sprinkle it with crunchy crushed tortilla chips for added texture and crunch.

Make Ahead and Storage

Storing Leftovers

Place leftover portions in an airtight container and refrigerate for up to four days. The flavors often deepen overnight, making leftovers even tastier!

Freezing

This recipe freezes very well. Cool completely before transferring to freezer-safe containers. Freeze for up to three months, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of chicken broth or water if it seems thick to help rehydrate the rice and recreate that creamy texture.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice works well but requires a longer cooking time and more liquid. Adjust simmer time accordingly, usually adding about 20-25 minutes, and increase the broth by 1/2 cup.

What can I substitute for queso cheese?

If queso is hard to find, you can use a combination of shredded mild cheddar and Monterey Jack cheeses. Melt them slowly into the dish for a similar creamy, cheesy flavor.

Is this recipe spicy?

The heat level is mild to moderate thanks to the diced tomatoes with green chilies and taco seasoning. You can control the spice by choosing mild or hot versions of taco seasoning and skipping or adding jalapeños as garnish.

Can I make this recipe vegetarian?

Definitely! Swap the chicken broth for vegetable broth and replace chicken with cooked beans or extra veggies like mushrooms or zucchini. Add the queso cheese last as usual.

What’s the best pan to use?

A deep skillet or sauté pan with a lid works best to evenly cook the chicken and rice together while allowing you to toast the rice and simmer the mixture without sticking.

Final Thoughts

If you’re looking for a meal that’s straightforward, full of flavor, and clean-up is a breeze, the One Pot Queso Chicken and Rice Recipe is your new best friend. It’s hearty enough to satisfy a hungry crowd but simple enough to whip up any night of the week. Trust me, once you try this dish, it’s going to become one of your favorite go-to recipes too!

“`

One Pot Queso Chicken and Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 76 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This One Pot Queso Chicken and Rice recipe is a comforting, flavorful meal perfect for busy weeknights. Tender chicken pieces are seared and combined with long-grain rice, diced tomatoes with green chilies, and taco seasoning, all cooked together until the rice is perfectly tender. Creamy queso cheese is stirred in at the end, creating a rich, cheesy finish. Optional add-ins like corn, black beans, or bell peppers boost the nutrition and texture, making this dish versatile and crowd-pleasing.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice
• 1 cup queso cheese (store-bought or homemade)
• 1 can (14.5 oz) diced tomatoes with green chilies, undrained
• 1 1/2 cups chicken broth
• 2 tablespoons taco seasoning

Optional Add-ins

• 1/2 cup corn
• 1/2 cup black beans
• 1/2 cup diced bell peppers

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep your ingredients: Cut the chicken into bite-sized pieces and measure out all other ingredients to have them ready to go.
2. Season and brown the chicken: Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken pieces and sprinkle with half of the taco seasoning. Cook for 3-4 minutes until the chicken is golden brown on the outside but not fully cooked in the center.
3. Add rice and toast it slightly: Push the chicken to one side of the pan. Add the rice on the other side and toast it for about 1 minute while stirring occasionally, which helps to develop a nutty flavor.
4. Pour in liquids and seasonings: Add the diced tomatoes with green chilies (including the liquid), chicken broth, and remaining taco seasoning. Stir everything together to combine the flavors evenly.
5. Simmer until rice is tender: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 18-20 minutes, or until the rice is cooked through and tender, and the chicken reaches an internal temperature of 165°F.
6. Stir in queso and let it melt: Remove the pan from heat and immediately stir in the queso cheese until it melts completely and blends into a creamy sauce that coats the chicken and rice.
7. Garnish and serve hot: Top with your choice of chopped cilantro, sliced jalapeños, or a dollop of sour cream for added flavor. Serve immediately and enjoy this creamy, cheesy one-pot meal.

Notes

• Use chicken thighs for juicier, more flavorful meat, or chicken breasts for leaner protein.
• You can substitute the queso with a blend of shredded cheddar and Monterey Jack cheese if desired.
• Optional add-ins like corn, black beans, or diced bell peppers add texture, color, and extra nutrition.
• For a spicier dish, add extra jalapeños or a pinch of cayenne pepper along with the taco seasoning.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Ensure the rice is fully cooked by adding a few extra minutes if needed and keeping the pan covered during simmering.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American