One-Pot Queso Chicken and Rice Recipe
If you’re craving a cozy, comforting meal that comes together effortlessly and dazzles with creamy, cheesy goodness, then you’re going to love this One-Pot Queso Chicken and Rice Recipe. It’s one of those magic dishes where simple ingredients create a flavorful feast, all cooked in a single pan to save time and cleanup. The tender chicken mingles with melted nacho cheese sauce and zesty Rotel tomatoes, soaking into fluffy rice for a harmony of textures and tastes that’s sure to have everyone asking for seconds. Trust me, this recipe is a game-changer for weeknight dinners or anytime you want to indulge in cheesy, savory happiness.
Ingredients You’ll Need
Getting the ingredients right is the secret to this One-Pot Queso Chicken and Rice Recipe’s delicious simplicity. Each element plays a unique role—from the juicy, seasoned chicken to the creamy nacho cheese sauce and vibrant Rotel, the combination creates such a cozy and colorful dish. Here’s what you’ll gather:
- 1 pound boneless, skinless chicken breast: Choose fresh chicken breasts for tender, juicy bites in every spoonful.
- 1 tablespoon extra-virgin olive oil: Adds just enough richness to cook the chicken without overpowering flavors.
- 1 teaspoon garlic powder: Brings warm, aromatic depth that enhances the chicken’s natural savoriness.
- ½ teaspoon onion powder: Adds subtle sweetness and a gentle savory backbone to the dish.
- ½ teaspoon cumin: Introduces a smoky, earthy nuance that complements the cheese beautifully.
- ½ teaspoon kosher salt: Essential for balancing and boosting all the flavors.
- ½ teaspoon black pepper: A touch of heat to perk up each bite.
- 2¼ cups chicken broth: Keeps the rice tender and infuses it with savory goodness.
- 1 (15 oz) can nacho cheese sauce: The star creamy ingredient that transforms this dish into cheesy heaven.
- 1 (10 oz) can Rotel: Adds freshness with juicy tomatoes and a kick of mild chilies.
- 1½ cups uncooked long-grain white rice: Absorbs all the flavors and becomes beautifully fluffy and tender.
How to Make One-Pot Queso Chicken and Rice Recipe
Step 1: Prepare and Cut the Chicken
Start by trimming the chicken breasts and slicing them into small, bite-sized chunks about an inch in size. This size ensures each piece cooks evenly and quickly, which is perfect for a one-pot meal. Spending a little time prepping the chicken will pay off big time in the final texture.
Step 2: Cook the Chicken with Seasonings
Next, heat your olive oil in a large skillet or sauté pan over medium-high heat. Toss in the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook the chicken, stirring often, until it’s no longer pink inside and reaches 165℉. If the pan accumulates any excess liquid, carefully drain it to avoid soggy rice later on. This step builds the flavor foundation for the entire dish.
Step 3: Combine the Cheesy Goodness and Liquids
After the chicken is perfectly cooked, stir in the chicken broth, delish nacho cheese sauce, and the vibrant can of Rotel. Crank the heat just until everything begins to bubble. This is where the queso starts melting into the broth, creating the rich sauce that will coat your rice.
Step 4: Add Rice and Simmer to Perfection
Once the liquid mixture is boiling, stir in the uncooked rice. Immediately cover the skillet with a lid and turn the heat down to medium-low. Let everything simmer gently for 20 to 25 minutes until the rice is tender and has soaked up all those incredible flavors. Resist the urge to peek too often, or you might lose steam that’s critical for perfectly cooked rice.
How to Serve One-Pot Queso Chicken and Rice Recipe
Garnishes
Now that your One-Pot Queso Chicken and Rice Recipe is ready, it’s time to brighten it up with some fresh garnishes. Try dolloping sour cream, adding a sprinkle of pico de gallo or chopped tomatoes, and topping with creamy sliced avocado. These add freshness, texture, and cooling contrast to the rich cheesy base.
Side Dishes
This dish stands strong on its own but pairs wonderfully with a crisp green salad or steamed veggies to balance the richness. For something heartier, consider serving with warm tortillas or a side of seasoned black beans for a complete Tex-Mex style meal.
Creative Ways to Present
Looking to impress guests? Serve the queso chicken and rice inside crispy taco shells or stuff it into bell peppers for a fun twist. You can also sprinkle chopped fresh cilantro and a squeeze of lime over the top to add vibrant color and brightness before serving.
Make Ahead and Storage
Storing Leftovers
After enjoying this delicious One-Pot Queso Chicken and Rice Recipe, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it rests, making for an even yummier next-day lunch or dinner.
Freezing
You can freeze leftover portions in freezer-safe containers for up to 2 months. Just make sure to cool the dish completely before freezing to preserve the creamy texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a microwave or on the stovetop with a splash of broth or water to bring back that creamy consistency. Stir occasionally until heated through, and if needed, add fresh toppings to revive the freshness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option if you want an even juicier, more flavorful bite. Just be sure to adjust cooking time until the thighs reach 165℉ internally.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the nacho cheese sauce with a dairy-free cheese sauce or vegan queso alternative. The dish will still be creamy and tasty, just keep an eye on seasoning for balance.
Can I use brown rice instead of white rice?
Brown rice can be used, but it requires longer cooking time and more liquid. You may need to increase the broth amount and simmer for closer to 40-45 minutes for fully tender rice.
What can I add to make this recipe spicier?
For a little extra kick, add chopped jalapeños while cooking the chicken, or sprinkle cayenne pepper with your dried seasonings. You can also swap Rotel for a hotter version labeled “hot” instead of mild.
Can this dish be made in an Instant Pot?
Yes! Brown the chicken using the sauté function, then add all ingredients and cook on high pressure for 10 minutes followed by a natural release. This shortcut is perfect for busy days.
Final Thoughts
You really can’t go wrong with this One-Pot Queso Chicken and Rice Recipe. It’s pure comfort, simple to make, and bursting with delightful flavors that feel like a warm hug on a plate. Whether you’re feeding a hungry family or craving an easy dinner, this cheesy, creamy, and delicious dish will soon become one of your go-to favorites. Give it a try and watch it become a staple in your kitchen!
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One-Pot Queso Chicken and Rice Recipe
- Total Time: 33 minutes
- Yield: 6 servings 1x
Description
This One-Pot Queso Chicken and Rice recipe combines tender chicken, creamy nacho cheese sauce, and flavorful Rotel tomatoes into a hearty and comforting meal. Perfect for a quick weeknight dinner, it’s cooked all in one skillet, making cleanup easy and allowing the flavors to meld beautifully as the rice cooks in the cheesy broth.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breast (about 2 large 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
Main Ingredients
- 2¼ cups chicken broth
- 1 (15 oz) can nacho cheese sauce
- 1 (10 oz) can Rotel diced tomatoes and green chilies
- 1½ cups uncooked long-grain white rice
Instructions
- Prepare Chicken: Cut the chicken breasts into small, bite-sized pieces or strips about 1 inch in size for even cooking and easy eating.
- Cook Chicken: Heat the olive oil in a large skillet or sauté pan with high sides and a lid over medium-high heat. Add the chicken pieces and sprinkle 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 to prevent sogginess.
- Add Remaining Ingredients: Stir in the chicken broth, nacho cheese sauce, and Rotel tomatoes with their juices. Bring the mixture to a boil over medium-high heat.
- Add Rice: Once boiling, stir in the uncooked long-grain white rice thoroughly to combine with the liquids and chicken.
- Simmer: Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed completely.
- Serve: Serve the queso chicken and rice immediately, optionally topped with sour cream, pico de gallo, chopped tomatoes, or sliced avocado for added freshness and flavor.
Notes
- Use a skillet or sauté pan with high sides and a tight-fitting lid to prevent steam from escaping while simmering the rice.
- Drain excess liquid after cooking the chicken to avoid watery rice.
- Check the rice towards the end of cooking; if it needs more time, add a splash of chicken broth to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a spicier kick, add extra diced jalapeños or hot sauce when adding the Rotel.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
