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One Pot Queso Chicken and Rice Recipe

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4 from 3 reviews

This One Pot Queso Chicken and Rice is a creamy, flavorful dish combining tender chicken, cheesy nacho sauce, and perfectly cooked rice all in one skillet. It’s an easy, comforting meal that comes together quickly and is perfect for a weeknight dinner with a Tex-Mex twist.

Ingredients

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

Liquid and Rice

  • 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

  1. Prepare the Chicken: Cut the chicken breast into small, bite-sized pieces or strips about 1 inch in size to ensure they cook evenly and quickly.
  2. 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. Cook, stirring frequently, until the chicken reaches an internal temperature of 165℉. If there is excess liquid in the pan from cooking, drain it before proceeding.
  3. Add Liquids and Cheese: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil to combine all the flavors.
  4. Add the Rice: Once the mixture is boiling, stir in the uncooked long-grain white rice thoroughly to ensure it is evenly distributed.
  5. Simmer Covered: Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender, stirring occasionally if needed to prevent sticking.
  6. Serve: Serve immediately while hot, garnished with your favorite taco toppings such as sour cream, pico de gallo or chopped tomatoes, and sliced avocado for added freshness and flavor.

Notes

  • Use a heavy-bottomed skillet or sauté pan with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
  • Drain excess liquid from the chicken to avoid a soggy dish and ensure proper rice absorption.
  • If nacho cheese sauce is not available, substitute with a creamy cheese dip or a blend of melted cheddar and cream cheese.
  • Adjust seasoning according to your taste preference, especially salt and spice level.
  • Make sure to check chicken temperature with a meat thermometer to ensure safety.
  • This recipe can be customized by adding vegetables like bell peppers or corn for extra color and nutrition.

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