Description

This Easy One Pot Queso Chicken and Rice is a flavorful, comforting dish that combines tender chicken, creamy queso, and seasoned rice all cooked together in one skillet. Perfect for a quick weeknight dinner, it features mild spices, melty cheddar cheese, and a tangy touch from diced tomatoes with green chilies, topped with fresh garnishes for a satisfying meal.

Ingredients

Scale

Chicken and Spices

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste

Rice and Liquids

1 cup uncooked long-grain rice
2 1/2 cups chicken broth
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)

Cheeses and Garnishes

1 cup queso dip (store-bought or homemade)
1 cup shredded cheddar cheese, divided
Optional toppings: chopped cilantro, diced avocado, lime wedges

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Instructions

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
Toast the Rice: In the same skillet, add the uncooked long-grain rice. Toast the rice for 1-2 minutes, stirring frequently to coat it well with the residual oil and cook slightly for enhanced flavor.
Combine Ingredients: Pour in the chicken broth and the can of diced tomatoes with green chilies. Stir to combine, then add the cooked chicken back into the skillet. Mix everything thoroughly.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Add Cheese: Stir in the queso dip along with half of the shredded cheddar cheese. Mix continuously until the cheeses are melted and the mixture becomes creamy and smooth.
Serve: Sprinkle the remaining cheddar cheese on top of the skillet. Cover and let the cheese melt for 2-3 minutes on low heat. Garnish with optional chopped cilantro, diced avocado, and lime wedges. Serve warm and enjoy!

Notes

For a spicier dish, add more chili powder or use a spicy queso dip.
You can substitute white rice with brown rice, but increase cook time and liquid accordingly.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
If you don’t have queso dip, cream cheese or a blend of melted cheeses can be used as a substitute.
Make sure to keep the skillet covered during simmering to ensure rice cooks evenly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tex-Mex