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
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
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.
