Description
This One Pot Queso Chicken and Rice recipe is a creamy, cheesy, and flavorful dish combining tender chicken, savory spices, creamy nacho cheese sauce, and long-grain white rice all cooked together in one skillet. It’s a quick and easy weeknight meal perfect for the whole family and ready in just over half an hour.
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
Liquids 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
- Prepare the Chicken: Cut the chicken into small, bite-sized pieces or strips about 1 inch in size to ensure they cook evenly and quickly.
- Cook the Chicken: Heat the olive oil in a large skillet or sauté pan with higher sides and a lid over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook, stirring frequently, until chicken reaches an internal temperature of 165℉. Drain any excess liquid from the pan to avoid sogginess.
- Add Liquids and Bring to Boil: Stir in the chicken broth, nacho cheese sauce, and Rotel (diced tomatoes with green chilies). Increase heat and bring the mixture to a boil.
- Add Rice: Once boiling, stir in the uncooked long-grain white rice thoroughly so it is well mixed with the liquids.
- Simmer Covered: Cover the pan with a lid and reduce the heat to medium-low. Let it cook gently for 20-25 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
- Serve: Remove from heat and serve immediately. Garnish with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado to add freshness and extra flavor.
Notes
- Make sure to cut the chicken evenly to allow consistent cooking.
- Drain excess chicken liquid before adding liquids to prevent the dish from becoming too watery.
- You can substitute Rotel with plain diced tomatoes and add a teaspoon of green chilies if unavailable.
- Adjust seasoning to taste, especially salt, depending on the saltiness of the cheese sauce.
- This dish is best enjoyed fresh but can be stored covered in the fridge for up to 3 days.
