Description
This One Pot Queso Chicken and Rice is a delightful comfort food dish that brings the family together with its rich, creamy flavors. Perfect for busy weeknights or cozy evenings in, this recipe combines tender chicken, fluffy rice, and a cheesy queso sauce—all cooked in a single pot for minimal cleanup.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1½ cups long-grain white rice, uncooked
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 2¼ cups chicken broth
- 1 cup nacho cheese sauce
- 1½ cups shredded cheddar or Mexican blend cheese
- Chopped cilantro
- Sour cream
- Diced avocado
- Jalapeños
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken pieces and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for about 5–6 minutes until the chicken is almost cooked through.
- Stir in the uncooked rice and the entire can of Rotel. Cook for an additional 1–2 minutes to toast the rice lightly.
- Add chicken broth to the pot; bring to a boil then reduce heat to low. Cover and simmer for 20–25 minutes until rice is tender and most liquid has absorbed.
- Stir in nacho cheese sauce and 1 cup of shredded cheese until melted into a creamy mixture.
- Turn off heat and sprinkle remaining cheese on top; cover for about 5 minutes until melted. Garnish with toppings like cilantro or avocado before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg