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One Pot Queso Chicken and Rice Recipe

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4.3 from 76 reviews

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

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

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

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

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Find it online: https://mettehelbak.com/one-pot-queso-chicken-and-rice-recipe-2/