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If you’re on the hunt for a hearty, flavorful, and fuss-free meal that will quickly become a household favorite, this One-Pot Queso Chicken and Rice Recipe is just what you need. Imagine tender, juicy chicken pieces soaking up velvety, cheesy goodness, combined with perfectly cooked rice that’s bursting with a gentle kick of Rotel tomatoes— all coming together in a single pot for ease and comfort. This dish is proof that simplifying dinner doesn’t mean skimping on taste or texture, making it ideal for busy weeknights or anytime you crave that cozy, satisfying meal.
Ingredients You’ll Need
Gathering these simple, accessible ingredients sets the stage for an incredible dinner. Each item plays a vital role, from building layers of flavor to creating a luscious texture and vibrant color that makes every bite a delight.
- 1 pound boneless, skinless chicken breast: Choose fresh chicken breasts for tender, juicy meat that cooks evenly.
- 1 tablespoon extra-virgin olive oil: Adds a subtle richness and helps brown the chicken beautifully.
- 1 teaspoon garlic powder: Infuses every bite with warm, savory garlic notes without the fuss of fresh cloves.
- ½ teaspoon onion powder: Enhances the base flavor with mild sweetness and aroma.
- ½ teaspoon cumin: Brings a subtle earthiness and depth to balance the creamy cheese.
- ½ teaspoon kosher salt: Essential for seasoning and drawing out the flavors of all the ingredients.
- ½ teaspoon black pepper: Adds a gentle heat and sharp contrast to the richness.
- 2¼ cups chicken broth: The flavorful liquid that cooks the rice and infuses the dish with savory notes.
- 1 (15 oz) can nacho cheese sauce: The star of the dish, delivering that irresistibly creamy, cheesy texture.
- 1 (10 oz) can Rotel: Gives the dish a perfect pop of tomato and green chilies for mild spice and brightness.
- 1½ cups uncooked long-grain white rice: Provides a tender, fluffy base that soaks up all the delicious flavors.
How to Make One-Pot Queso Chicken and Rice Recipe
Step 1: Prepare and Cut the Chicken
Start by trimming your chicken breasts and cutting them into bite-sized pieces roughly one inch in size. These small pieces ensure quick, even cooking and allow the flavors to penetrate well throughout the dish.
Step 2: Cook the Chicken with Seasonings
Heat the olive oil in a large skillet or a deep sauté pan over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Stir often to brown the chicken nicely and cook it fully through, aiming for an internal temperature of 165℉. If there’s any extra liquid released from the chicken while cooking, drain it off so your dish isn’t watery.
Step 3: Add the Sauces and Broth
Once the chicken is cooked, stir in your chicken broth, nacho cheese sauce, and the can of Rotel. Bring this mixture to a lively boil, combining the creamy cheese with the spicy tomatoes, creating the foundation of that cozy, melty queso flavor we all crave.
Step 4: Stir in the Rice
Now, add the uncooked rice to the boiling mixture, making sure to stir it well so each grain starts absorbing the cheesy, flavorful broth evenly.
Step 5: Simmer to Perfection
Cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently for 20-25 minutes, or until all of the liquid is absorbed and the rice becomes tender, soft, and perfectly infused with cheesy goodness and spices.
Step 6: Serve Immediately
Once the rice is tender and ready, it’s time to dig in! This One-Pot Queso Chicken and Rice Recipe shines when served hot, fresh from the stove, with your favorite taco toppings for an extra burst of freshness.
How to Serve One-Pot Queso Chicken and Rice Recipe
Garnishes
To elevate your serving experience, consider toppings like sour cream for a cool creamy touch, pico de gallo or freshly chopped tomatoes for a zesty brightness, and sliced avocado that adds buttery richness. These garnishes bring fresh textures and balance to the warm, cheesy base, transforming every spoonful into a flavor-packed bite.
Side Dishes
Since this recipe is a complete meal on its own, light, refreshing side dishes work best. A crisp green salad with a tangy vinaigrette or some sautéed veggies like bell peppers and zucchini complement the richness perfectly while adding crunch and color to your plate.
Creative Ways to Present
Try serving the One-Pot Queso Chicken and Rice Recipe inside crispy taco shells or stuffed into warm tortillas for a fun Tex-Mex twist. You can also sprinkle it with crushed tortilla chips or chopped fresh cilantro to add appealing textures and visual contrast that will impress your family or guests.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the refrigerator for up to three days when stored in an airtight container. The rice may absorb more liquid as it sits, so it’s helpful to add a splash of broth or water when reheating to bring back its creamy texture.
Freezing
For longer storage, freeze leftovers in portion-sized containers. Keep in mind that rice-based dishes can sometimes change texture after freezing, but gently reheating with extra liquid helps maintain the softness and flavorful creaminess of the queso chicken and rice.
Reheating
Reheat your leftovers on the stovetop over low heat or in the microwave. Stir occasionally and add a little broth or water if it looks dry. This will ensure your One-Pot Queso Chicken and Rice Recipe remains luscious, cheesy, and satisfying, almost like it’s freshly made.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but it will require a longer cooking time and possibly more liquid. Adjust cooking accordingly to ensure the rice is tender without drying out the dish.
What can I substitute for the nacho cheese sauce?
If you want to try a homemade version or need a substitute, a creamy cheese sauce made with melted cheddar cheese, cream, and a touch of chili powder works wonderfully. Just make sure it’s smooth and poured in warm for the best texture.
Is this recipe spicy?
The Rotel adds a mild spicy kick balanced by the creamy cheese. If you prefer less heat, choose mild Rotel or drain some of the juice. For more spice, feel free to add diced jalapeños or extra chili powder.
Can I add vegetables to this dish?
Definitely! Bell peppers, corn, or black beans blend well with the flavor profile and add texture and nutrients. Toss them in when you add the broth and cheese to cook together with the rice.
How can I make this recipe vegetarian?
Swap the chicken broth for vegetable broth and replace the chicken with hearty veggies like mushrooms, zucchini, or cauliflower florets. The cheesy, spicy sauce will still shine, offering that cozy, comforting vibe.
Final Thoughts
This One-Pot Queso Chicken and Rice Recipe is pure comfort food made effortlessly. It’s the kind of meal that welcomes you with warm, cheesy hugs and always hits the spot on busy days or cozy nights. I can’t wait for you to try it and make it your go-to dish that brings both convenience and big, bold flavors together in one pot. Happy cooking!
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Print
One-Pot Queso Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One-Pot Queso Chicken and Rice recipe is a creamy, cheesy, and flavorful dinner perfect for busy weeknights. Tender chicken breasts are seasoned and cooked with garlic, onion, and cumin, then combined with nacho cheese sauce, Rotel tomatoes, chicken broth, and rice to create a comforting and easy all-in-one meal. Served with your favorite taco toppings, it’s an irresistible blend of Mexican-inspired flavors and hearty ingredients all cooked in a single skillet.
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
Main Ingredients
- 2¼ cups chicken broth
- 1 (15 oz) can nacho cheese sauce
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 1½ cups uncooked long-grain white rice
Instructions
- Prepare Chicken: Cut the chicken breasts into small, bite-sized pieces or strips, about 1 inch in size, to ensure quick and even cooking.
- Cook Chicken: Heat the olive oil in a large skillet or sauté pan with high sides and a lid over medium-high heat. Add the chicken along with the garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook the chicken, stirring frequently, until it reaches an internal temperature of 165℉. Drain any excess liquid from the pan to avoid sogginess.
- Add Remaining Ingredients: Stir in the chicken broth, nacho cheese sauce, and Rotel tomatoes. Bring the mixture to a boil to combine the flavors.
- Simmer: Once boiling, stir in the uncooked long-grain white rice. Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
- Serve: Serve the queso chicken and rice immediately, topped with your favorite taco accompaniments such as sour cream, pico de gallo or chopped tomatoes, and sliced avocado for added freshness and flavor.
Notes
- Use a heavy-bottomed pan or skillet with a tight-fitting lid to ensure even cooking and prevent moisture loss during simmering.
- You can customize the spice level by choosing mild or hot Rotel depending on your preference.
- For a gluten-free version, verify that the nacho cheese sauce is gluten-free or make your own cheese sauce from scratch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- For extra protein, add black beans or corn when adding the rice.
