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
Scale
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
