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.
Ingredients
Scale
Chicken and Seasonings
- 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
Rice and Liquids
- 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
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
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 431
- Sugar: 4g
- Sodium: 1198mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 57mg
Keywords: queso chicken, one pot meal, chicken and rice, Tex-Mex, easy dinner, cheesy chicken recipe
