Name: Easy One Pot Queso Chicken and Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 pound boneless, skinless chicken breast (about 2 large chicken breasts); 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; 2¼ cups chicken broth; 1 can (15 oz) nacho cheese sauce; 1 can (10 oz) Rotel (diced tomatoes and green chilies); 1½ cups uncooked long-grain white rice

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If you’re craving a comforting, crowd-pleasing meal that comes together quickly without sacrificing flavor, then you are going to adore this Easy One Pot Queso Chicken and Rice. Picture tender chicken pieces swimming in creamy, cheesy queso, perfectly balanced by the bright, zesty kick of Rotel tomatoes, all combined with fluffy, tender rice cooked right in the same pot. It’s a hassle-free, all-in-one dish that’s rich, satisfying, and wonderfully cheesy — an ideal go-to for weeknights or casual gatherings. Trust me, once you try this recipe, it will become a beloved staple in your dinner rotation.

Easy One Pot Queso Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of straightforward ingredients, each playing an essential role in building the perfect flavor and texture for the dish. From the juicy chicken to the flavorful spices and, of course, the star cheesy sauce, every item here helps create that irresistible one-pot magic.

Boneless, skinless chicken breast (1 pound): Cut into bite-sized pieces for quick cooking and tender bites.
Extra-virgin olive oil (1 tablespoon): Adds a subtle fruity richness and helps sear the chicken beautifully.
Garlic powder (1 teaspoon): Brings warmth and a hint of savory depth enhancing the chicken’s flavor.
Onion powder (½ teaspoon): Provides a mild sweetness that rounds out the seasoning.
Cumin (½ teaspoon): Infuses a lovely earthiness and subtle smokiness to spice things up gently.
Kosher salt (½ teaspoon): Enhances all the other flavors without overpowering.
Black pepper (½ teaspoon): Offers a mild heat and aromatic fragrance.
Chicken broth (2¼ cups): The flavorful base that cooks the rice and infuses the dish with savory goodness.
Nacho cheese sauce (1 can, 15 oz): The creamy, melty cheese that gives this recipe its signature queso appeal.
Rotel tomatoes (1 can, 10 oz): Adds a zesty pop of tomato and just enough heat to keep things exciting.
Uncooked long-grain white rice (1½ cups): Cooks perfectly to a fluffy texture, soaking up all the delicious flavors.

How to Make Easy One Pot Queso Chicken and Rice

Step 1: Prep and Cook the Chicken

Start by cutting your chicken breasts into small, bite-sized pieces or strips about one inch each. Heating the olive oil over medium-high in a large skillet with high sides helps get the perfect sear. Toss the chicken pieces in along with the garlic powder, onion powder, cumin, kosher salt, and black pepper, stirring frequently until the chicken is cooked through and reaches 165°F internally. If you notice any excess liquid in the pan once the chicken is cooked, drain it to avoid sogginess.

Step 2: Add the Liquids and Cheese

Next, stir in the chicken broth, creamy nacho cheese sauce, and zesty Rotel tomatoes. Bring everything to a boil so the flavors meld together and set the stage for cooking the rice.

Step 3: Cook the Rice Perfectly

Once your mixture is boiling, stir in the uncooked white rice. Cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently for 20 to 25 minutes, or until the rice has absorbed all the liquid and is tender. This step is where the magic happens as the rice soaks up all those rich, cheesy, and slightly spicy flavors.

Step 4: Serve and Enjoy Immediately

Once done, serve your Easy One Pot Queso Chicken and Rice piping hot, perfect on its own or topped with some fresh taco-inspired toppings like sour cream, pico de gallo, or slices of creamy avocado. It’s comfort food at its melt-in-your-mouth best.

How to Serve Easy One Pot Queso Chicken and Rice

Garnishes

Adding garnishes to this dish can elevate it from delicious to spectacular. Try fresh cilantro for a burst of herbaceous brightness, or sprinkle chopped green onions for a mild oniony crunch. A dollop of sour cream or a squeeze of lime juice adds cool freshness that complements the rich queso beautifully.

Side Dishes

This one-pot wonder pairs wonderfully with simple sides like a crisp green salad or roasted vegetables to balance the cheesy richness. For some extra crunch, tortilla chips or a side of black beans complement the Mexican-inspired flavors seamlessly.

Creative Ways to Present

Feeling fancy? Serve the Easy One Pot Queso Chicken and Rice in individual bowls topped with sliced avocado, jalapeño slices, and a sprinkle of queso fresco or shredded cheese. Alternatively, use it as a filling for burrito bowls or even stuffed peppers, giving it a fresh twist while keeping all those comforting flavors.

Make Ahead and Storage

Storing Leftovers

Place any leftover queso chicken and rice in an airtight container once cooled. It will keep well in the refrigerator for up to four days, making it perfect for quick lunches or easy weeknight dinners.

Freezing

If you want to stock up, this dish freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to three months. Just be sure to cool it completely before freezing to maintain the best texture.

Reheating

To reheat, thaw if frozen overnight in the fridge or reheat straight from refrigerated by microwaving in short bursts, stirring in between to restore creaminess. You can also reheat it on the stovetop over low heat, adding a splash of chicken broth or water if it seems dry, to revive that perfect creamy texture.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice can be substituted, but keep in mind it will require a longer cooking time and more liquid. Adjust the broth accordingly and cook until the rice is tender, which might take 40-45 minutes.

Is this recipe spicy?

This Easy One Pot Queso Chicken and Rice has a mild spicy kick from the Rotel tomatoes. If you prefer it more fiery, adding cayenne pepper, jalapeños, or hotter Rotel varieties will amp up the heat.

Can I use cheese other than nacho cheese sauce?

If you don’t have nacho cheese sauce, you can substitute with a blend of shredded cheddar and Monterey Jack cheeses melted into the broth, though it may require a bit more stirring and patience to create a smooth sauce.

Can I make this recipe vegetarian?

Yes! Replace the chicken with hearty vegetables like bell peppers and zucchini, and use vegetable broth instead of chicken broth. Add beans for protein, and you’ll have a delicious vegetarian version.

What toppings go best with this dish?

Classic toppings include sour cream, chopped fresh tomatoes or pico de gallo, avocado slices, cilantro, and green onions. For some crunch, tortilla chips or jalapeños are perfect additions.

Final Thoughts

I can’t recommend enough giving this Easy One Pot Queso Chicken and Rice a try. It’s the ultimate creamy, cheesy, and comforting meal that feels special but is super simple to pull off. Whether you’re cooking for family, friends, or just treating yourself, it’s a winner every time. Dive into this deliciously cheesy one-pot delight and watch it become your new favorite weeknight go-to!

Easy One Pot Queso Chicken and Rice Recipe

★★★★★

5.2 from 25 reviews

Author: Naomi
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Easy One Pot Queso Chicken and Rice is a delicious and comforting meal that combines tender chicken, creamy nacho cheese sauce, and flavorful spices cooked together with rice for a quick and satisfying dinner. Perfect for busy weeknights, this dish offers a cheesy, mildly spicy flavor inspired by Tex-Mex cuisine, served in a single pan for minimal cleanup.

Instructions

Prepare the Chicken: Cut the chicken into small, bite-sized pieces or strips approximately 1 inch in size. This ensures quick and even cooking.
Cook the Chicken: Heat the olive oil in a large skillet or sauté pan with high sides over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Stir frequently and cook until the chicken reaches an internal temperature of 165℉. Drain any excess liquid from the pan if present.
Add Liquids and Cheese: Pour in the chicken broth, nacho cheese sauce, and Rotel tomatoes with their juices. Stir to combine and bring the mixture to a boil.
Add Rice: Once boiling, add the uncooked long-grain white rice to the pan. Stir briefly to distribute the rice evenly.
Simmer: Cover the pan with a lid and lower the heat to medium-low. Let it cook for 20-25 minutes or until all the liquid is absorbed and the rice is fully cooked and tender.
Serve: Serve the queso chicken and rice immediately. Optionally, garnish with sour cream, pico de gallo, chopped tomatoes, or sliced avocado for additional flavor and texture.

Notes

You can substitute ground beef, ground turkey, or ground chicken instead of chicken breast. Cook and crumble the ground meat and drain excess grease before proceeding.
To make it spicier, use medium or hot Rotel, add cayenne pepper or chili powder to the seasonings, or include diced green chiles or jalapeños with the cheese and broth.
For extra protein and fiber, add a can of drained and rinsed black beans or pinto beans with the cheese sauce and chicken broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot Cooking, Sautéing, Simmering
Cuisine: Tex-Mex