One Pot Queso Chicken Rice (Print Format)
Tender chicken and rice simmered in queso with tomatoes for a quick, flavorful meal perfect for busy nights.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breast
02 -
1 tablespoon extra-virgin olive oil
03 -
1 teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon cumin
06 -
½ teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
2¼ cups chicken broth
09 -
1 can (15 oz) nacho cheese sauce
10 -
1 can (10 oz) Rotel
11 -
1½ cups uncooked long-grain white rice
# Steps:
01 -
Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
02 -
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook, stirring frequently, until the chicken reaches an internal temperature of 165℉. Drain excess liquid if needed.
03 -
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
04 -
Once the mixture is boiling, stir in the uncooked rice. Cover the pan with a lid, reduce the heat to medium-low, and cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
05 -
Serve immediately with toppings like sour cream, pico de gallo, chopped tomatoes, or sliced avocado.
# Tips:
01 -
This dish can be adjusted for spice level by using medium or hot Rotel or adding chili powder or cayenne pepper.
02 -
Consider adding black beans or pinto beans to the dish for extra protein and fiber.