Easy One Pot Queso Chicken And Rice Recipe
There’s something deeply satisfying about cooking a meal in one pot, isn’t there? It’s the combination of simplicity, flavor, and minimal cleanup that makes it a go-to for busy weeknights. This one-pot queso chicken and rice recipe hits all those marks—and more! Picture tender, seasoned chicken, fluffy rice, and a creamy queso sauce all melded together in one pan. It’s an easy, comforting dish that feels like a cozy Tex-Mex hug on a plate. And bonus: you can customize it with all your favorite toppings, making it perfect for the whole family.
Now, I have to tell you, I discovered this gem of a recipe on a weeknight when I had absolutely no energy left to deal with multiple pans or complicated techniques. You know those nights—when you stare into your fridge hoping for dinner to make itself? Well, instead of dialing for takeout, I grabbed some chicken, rice, and the remnants of a nacho cheese sauce from the fridge, tossed it all in one skillet, and hoped for the best. And let me tell you, this experiment turned out to be a keeper! The cheesy, flavorful rice mixed with juicy chicken made me wonder why I hadn’t been making this all along.
A little background: the evolution of Tex-Mex comfort
Queso itself is a Tex-Mex classic that has long been a favorite in the southern United States, especially Texas (and yes, we’re talking about that molten, gooey cheese dip that turns any gathering into a party). But pairing it with chicken and rice? Well, that’s a clever twist on both Mexican rice dishes and the American love affair with creamy, cheesy flavors. The beauty of this dish lies in its fusion of simple ingredients into something that feels a bit indulgent but still homey and approachable. Over time, queso has found its way into everything from enchiladas to burgers—and now, it’s the star of this easy, one-pot wonder.
Let’s talk ingredients: the heart of this one-pot wonder
Each ingredient in this recipe serves a clear purpose. Let’s break it down:
- Boneless, skinless chicken breast: The protein in this dish, the chicken is cut into small, bite-sized pieces so it cooks quickly and absorbs the spices and sauce. If you’re out of chicken breast, thighs work well too—they’re juicy and can bring an even richer flavor to the dish.
- Garlic powder, onion powder, cumin, salt, and pepper: These seasonings add depth to the chicken, giving it a warm, savory kick. Don’t be afraid to tweak these to your liking—sometimes, I like to add a dash of smoked paprika for an extra layer of flavor.
- Chicken broth: This not only cooks the rice but also adds moisture and flavor to the whole dish. I recommend low-sodium broth so you can control the salt level, but you can always substitute it with vegetable broth if you want to switch things up.
- Nacho cheese sauce: Here’s the star of the show! This cheesy sauce coats the rice and chicken in a velvety blanket of flavor. If you don’t have nacho cheese on hand, a homemade cheese sauce made from shredded cheddar and a bit of milk works just as well.
- Rotel: A can of Rotel (diced tomatoes and green chilies) brings acidity and a touch of spice, balancing the richness of the cheese. If you’re not a fan of heat, you can opt for a mild version or simply use diced tomatoes.
- Long-grain white rice: The base that soaks up all those delicious flavors. I prefer long-grain for its fluffy texture, but brown rice could be used if you don’t mind a longer cook time. You’ll just need to add extra liquid and simmer for about 10-15 more minutes.
The tools you’ll need: keeping it simple
For this recipe, you only need a few basic kitchen tools:
- Large skillet or sauté pan with a lid: This is your one-pot wonder. Make sure it’s big enough to hold all the ingredients comfortably, especially once the rice starts cooking and expanding. A non-stick pan is helpful to prevent any sticking or burning, but a stainless steel pan works fine too—just keep an eye on the heat.
- A sharp knife and cutting board: For cutting up the chicken into bite-sized pieces. (Trust me, cutting the chicken into uniform pieces helps it cook evenly, and nobody wants undercooked chicken.)
- A wooden spoon or spatula: To stir everything up and make sure all the flavors mingle perfectly.
Step-by-step: let’s get cooking!
- Prep the chicken: Start by cutting your chicken breasts into small, bite-sized pieces. You want them about 1 inch in size so they cook quickly and evenly. Season the chicken with garlic powder, onion powder, cumin, salt, and pepper.
- Sear the chicken: Heat your olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your seasoned chicken pieces. Cook for about 5-7 minutes, stirring frequently until the chicken is golden brown and cooked through. If the chicken releases a lot of liquid (it happens sometimes), just drain the excess before moving on. This helps keep your dish from becoming soggy.
- Add the liquids and flavor boosters: Pour in the chicken broth, nacho cheese sauce, and Rotel. Stir everything together and bring it to a boil. As it bubbles, the queso and broth will start to form a delicious sauce.
- Cook the rice: Once your mixture is boiling, stir in the uncooked long-grain white rice. Make sure all the grains are submerged in the liquid, then cover the skillet with a lid. Reduce the heat to medium-low and let it simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. If your rice isn’t quite done, you can add a little more broth and cook for another 5 minutes.
- Serve it up: Fluff the rice with a fork, and you’re ready to dig in! Serve this cheesy, chicken-loaded rice immediately and top it with your favorite taco toppings. Sour cream, avocado, and a sprinkle of cilantro take it to the next level.
Variations and tweaks: make it your own!
One of the best things about this recipe is how adaptable it is. Here are a few fun variations I’ve tried:
- Low-carb option: Swap the rice for cauliflower rice. Just reduce the cooking time to about 10 minutes, since cauliflower rice doesn’t need as long to cook. The texture will be different, but it’s a great low-carb alternative.
- Spicy twist: If you love heat, add a chopped jalapeño when you sauté the chicken or use a spicy cheese sauce. You could also use hot Rotel instead of the mild version for an extra kick.
- Vegetarian version: Ditch the chicken and double up on the veggies! Black beans and corn work really well here, adding protein and texture. You could also use vegetable broth instead of chicken broth.
- Seasonal swap: When tomatoes are in season, fresh diced tomatoes mixed with a can of green chilies make a flavorful substitute for Rotel.
Serving suggestions: presentation makes it special
Even though this is a casual, one-pot meal, a little presentation goes a long way. I love to serve this chicken and rice in shallow bowls so you can see all the components—those golden bits of chicken, the creamy rice, and the occasional pop of tomato from the Rotel. A dollop of sour cream in the center, a few slices of avocado fanned on the side, and a sprinkle of chopped cilantro really brighten up the dish. If you’re feeling fancy, scatter some crumbled tortilla chips over the top for extra crunch!
Drink pairings: what to sip alongside
Since this queso chicken and rice dish has a lot of rich, cheesy flavor, I like to pair it with something refreshing to balance it out. A light, crisp beer like a Mexican lager works beautifully, cutting through the creaminess without overpowering the dish. If you prefer wine, a chilled Sauvignon Blanc or even a lightly oaked Chardonnay complements the tangy tomatoes and rich cheese. For a non-alcoholic option, a sparkling limeade or agua fresca brings brightness and freshness.
Storing and reheating: making leftovers just as tasty
If you have leftovers (lucky you!), this dish stores well. Just transfer it to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, add a splash of broth or water to loosen it up, since the rice tends to absorb more liquid as it sits. Reheat in the microwave in 1-minute intervals, stirring between each interval to make sure everything heats evenly. You can also reheat it on the stovetop—just keep the heat low and stir frequently to prevent the rice from sticking.
Adjusting for different servings: scaling up or down
This recipe easily doubles or triples if you’re feeding a crowd. The only thing you’ll need to adjust is the size of your skillet or pan. Make sure it’s large enough to hold all the ingredients without crowding. If you’re halving the recipe, just make sure to keep an eye on the rice—it may cook a bit faster with less liquid to absorb.
Common hiccups and how to avoid them
- Rice not cooking through? If your rice is still crunchy after the initial 20-25 minutes, it likely needed more liquid. Just add a bit more chicken broth, cover, and cook for another 5-10 minutes.
- Cheese sauce too thick? If the queso sauce feels too thick once everything’s cooked, stir in a splash of broth or milk to loosen it up.
- Chicken dry? Be sure to keep an eye on your chicken while it’s searing. Cooking it too long before adding the liquids can lead to dryness.
Time to get cooking!
This one-pot queso chicken and rice recipe is not only ridiculously easy, but it’s also a total crowd-pleaser. Whether you’re making it for a quick weeknight dinner or a cozy meal to share with friends, it’s the kind of dish that’s guaranteed to become a regular in your rotation. Plus, it’s versatile enough to tweak based on what you have on hand or what you’re craving. Give it a try, and don’t forget to top it with all your favorite taco fixings!
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can! Just be sure to add more liquid (about ½ cup extra) and extend the cooking time by 10-15 minutes until the brown rice is tender.
2. Is there a way to make this dairy-free?
Definitely! Swap the nacho cheese sauce for a dairy-free queso alternative. There are plenty of store-bought options, or you can make your own using cashews or a plant-based cheese sauce.
3. Can I freeze the leftovers?
This dish doesn’t freeze very well because the cheese sauce can separate when thawed. I recommend enjoying it fresh or storing it in the fridge for up to 3 days.
4. What can I use instead of Rotel?
If you don’t have Rotel, you can use a can of diced tomatoes mixed with some chopped green chilies or even salsa for a bit of extra flavor.
5. How can I add more veggies to this dish?
Feel free to toss in some bell peppers, zucchini, or corn when you add the liquids. These veggies will cook right alongside the rice and chicken, adding color and nutrition!
Easy One Pot Queso Chicken And Rice Recipe
Try this easy one-pot queso chicken and rice recipe! It’s a simple, cheesy, and flavorful dish that’s perfect for busy weeknights.
- Total Time: 33 minutes
- Yield: 6
Ingredients
- 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
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel
- 1½ cups uncooked long-grain white rice
Instructions
- Prep the chicken: Start by cutting your chicken breasts into small, bite-sized pieces. You want them about 1 inch in size so they cook quickly and evenly. Season the chicken with garlic powder, onion powder, cumin, salt, and pepper.
- Sear the chicken: Heat your olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your seasoned chicken pieces. Cook for about 5-7 minutes, stirring frequently until the chicken is golden brown and cooked through. If the chicken releases a lot of liquid (it happens sometimes), just drain the excess before moving on. This helps keep your dish from becoming soggy.
- Add the liquids and flavor boosters: Pour in the chicken broth, nacho cheese sauce, and Rotel. Stir everything together and bring it to a boil. As it bubbles, the queso and broth will start to form a delicious sauce.
- Cook the rice: Once your mixture is boiling, stir in the uncooked long-grain white rice. Make sure all the grains are submerged in the liquid, then cover the skillet with a lid. Reduce the heat to medium-low and let it simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. If your rice isn’t quite done, you can add a little more broth and cook for another 5 minutes.
- Serve it up: Fluff the rice with a fork, and you’re ready to dig in! Serve this cheesy, chicken-loaded rice immediately and top it with your favorite taco toppings. Sour cream, avocado, and a sprinkle of cilantro take it to the next level.
Notes
Serving suggestions: presentation makes it special
Even though this is a casual, one-pot meal, a little presentation goes a long way. I love to serve this chicken and rice in shallow bowls so you can see all the components—those golden bits of chicken, the creamy rice, and the occasional pop of tomato from the Rotel. A dollop of sour cream in the center, a few slices of avocado fanned on the side, and a sprinkle of chopped cilantro really brighten up the dish. If you’re feeling fancy, scatter some crumbled tortilla chips over the top for extra crunch!
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dinner