Description
This Easy One Pot Queso Chicken and Rice is a flavorful, convenient meal perfect for busy weeknights. Combining tender chicken, creamy queso, and perfectly cooked rice, this dish offers a delicious Tex-Mex experience in a single pot. It’s designed for simplicity, making both preparation and cleanup a breeze.
Ingredients
Scale
- 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
- Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
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Heat the olive oil in a large skillet or sauté pan (with higher sides on it and a lid), over medium high heat, and add the chicken pieces along with the dried seasonings.
Cook the chicken, stirring frequently, until it’s cooked to an internal temperature of 165℉.
* If excess liquid is in the pan from cooking the chicken, I recommend draining it from the pan.
1 teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon cumin,½ teaspoon kosher salt,1 tablespoon extra-virgin olive oil,½ teaspoon black pepper -
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.2¼ cups chicken broth,1 can (15 oz) nacho cheese sauce,1 can (10 oz) Rotel
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Once boiling, stir in the uncooked rice.1½ cups uncooked long-grain white rice
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Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
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Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.
Notes
- Make Ahead: Prepare ingredients in advance to save time on busy nights.
- Customization: Feel free to adjust spices and add vegetables to suit your family’s taste.
- Leftovers: Store in airtight containers for easy reheating.