One Pot Queso Chicken Rice

This easy One Pot Queso Chicken and Rice is my secret weapon for getting a hearty dinner on the table with minimal cleanup. Tender chicken bites, creamy queso sauce, and fluffy rice all cook together in one pan for a cozy meal everyone loves. I turn to this quick favorite whenever weeknights are too jam-packed for fussing over multiple pots.

This became a regular on my menu after my kids declared it better than takeout. We love how it brings everyone running to the table as soon as it simmers together.

Ingredients

• Boneless skinless chicken breast: Choose fresh chicken for tender texture and cut into even bite-sized pieces for fast cooking
• Extra-virgin olive oil: A little oil gets the chicken golden and keeps the rice from sticking
• Garlic powder: Boosts flavor and gives the dish that comforting home-cooked taste. Look for fresh-smelling spices
• Onion powder: Adds savory background flavor without any chopping needed
• Ground cumin: Brings warmth and balance that plays well with queso sauce
• Kosher salt: A pinch lifts the flavors and lets the cheese shine
• Black pepper: Adds subtle heat and depth
• Chicken broth: Choose low sodium to control seasoning. Real chicken broth deepens flavor throughout
• Nacho cheese sauce: Creamy melty texture with a punch of queso flavor. Look for brands with real cheese on the label
• Rotel tomatoes with green chiles: These bring both acidity and a gentle kick. Opt for the spice level that suits your family
• Uncooked long-grain white rice: Cooks up fluffy with just the right bite in one pot. Rinse the rice for the best texture

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken breasts into bite-sized pieces about one inch. This helps them cook quickly and evenly so each piece stays juicy

Brown the Chicken:

Heat extra-virgin olive oil in a large skillet or sauté pan with higher sides and a lid over medium high. Add chicken pieces with garlic powder onion powder cumin salt and pepper. Stir frequently and cook until all sides are golden and the chicken is fully cooked through to an internal temperature of about 165 degrees

Add Sauces and Liquid:

Pour in chicken broth nacho cheese sauce and the whole can of Rotel. Stir everything together and bring the mixture up to a rolling boil so the flavors meld

Stir in the Rice:

Add the uncooked long-grain white rice. Stir thoroughly so each grain is coated and submerged for even cooking

Simmer Until Tender:

Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Let everything slowly cook for about twenty to twenty five minutes until the rice absorbs the liquid and turns tender and creamy. Check once or twice and resist lifting the lid too much

Serve Hot with Toppings:

Remove from heat and fluff the rice. Spoon into bowls and serve immediately. Top with things like sour cream sliced avocado or your favorite taco toppings to personalize each serving

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I love how easily this dish transforms into a celebration with just a handful of toppings. Rotel tomatoes add such a vibrant bite that even my picky eater reaches for seconds. Sharing this at our last game night was a huge hit because everyone could spoon their own favorite extras over the top.

Storage Tips

Leftovers stay fresh for up to three days in an airtight container in the fridge. If you’re reheating in the microwave add a splash of broth or water to keep the rice from drying out. For best texture reheat gently on the stovetop over low heat.

Ingredient Substitutions

If chicken breast is not on hand try chicken thighs for extra flavor or swap in cooked ground turkey or beef. You can make it vegetarian by using drained beans instead of chicken and vegetable broth instead of chicken broth. For the queso sauce try pepper jack or shredded cheddar cheese melted with a splash of milk.

Serving Suggestions

Pile this steaming hot one pot dinner into bowls and finish with toppings like fresh pico de gallo shredded lettuce diced tomatoes chopped cilantro or a squeeze of lime juice. Warm flour tortillas on the side make it even cozier and my kids love adding scoops of the cheesy rice to their tortillas for impromptu burritos.

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Cultural Context

Queso chicken and rice gets its flavor inspiration from Tex Mex classics found across the Southwest. Rotel tomatoes and cheese sauce echo the crowd pleasing flavors of restaurant queso dip turned into a full meal. It’s a quick way to taste those bold savory notes any night of the week.

Recipe FAQs

→ Can I substitute the chicken with another protein?

Yes, ground beef, turkey, or ground chicken can be used in place of chicken breast. Cook and drain any excess fat before adding other ingredients.

→ What type of rice works best?

Uncooked long-grain white rice is ideal for even texture. Brown rice may be used but will require longer cooking and extra broth.

→ How can I make this dish spicier?

Choose medium or hot Rotel, add chili powder or cayenne, or mix in chopped jalapeños or green chiles for extra heat.

→ Is it possible to add beans?

Canned black beans or pinto beans, drained and rinsed, can be mixed in with the cheese sauce and broth for added flavor and fiber.

→ What garnishes pair well with this meal?

Popular toppings include sour cream, chopped tomatoes, pico de gallo, shredded lettuce, or sliced avocado for a fresh contrast.