One Pot Queso Chicken and Rice
A comforting, cheesy one-pot meal that's easy to prepare and perfect for midweek dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Cut into small pieces for even cooking.
- 2 tablespoons olive oil For sautéing the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1.5 cups long-grain white rice, uncooked
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 2.25 cups chicken broth
- 1 cup nacho cheese sauce (jarred or homemade) Can use jarred for convenience.
- 1.5 cups shredded cheddar or Mexican blend cheese For mixing in and topping.
- Optional toppings: chopped cilantro, sour cream, diced avocado, jalapeños Customize to your taste.
Instructions
Cooking Steps
- In a large pot or deep skillet, heat olive oil over medium heat. Add the chicken, season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until chicken is mostly cooked through.
- Stir in the uncooked rice and the entire can of Rotel (including juices). Cook for 1–2 minutes to toast the rice slightly and allow flavors to mingle.
- Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and most of the liquid has absorbed.
- Once the rice is cooked, stir in the nacho cheese sauce and 1 cup of shredded cheese. Mix until melted and creamy.
- Turn off the heat. Sprinkle the remaining cheese on top, cover the pot, and let it sit for 5 minutes until the cheese is melted. Garnish as desired and serve warm.
Notes
This dish is forgiving; you can swap in different cheeses or proteins as you prefer. Store leftovers in the fridge for up to 3-4 days. Reheat gently and add a splash of broth if necessary.