Easy One Pot Queso Chicken And Rice Recipe

You know those nights when you’re craving something cheesy, hearty, and full of flavor but don’t want to deal with a mountain of dishes? That’s where this One Pot Queso Chicken and Rice recipe swoops in to save the day. It’s loaded with tender chicken, creamy nacho cheese, and zesty Rotel, all coming together over a bed of perfectly cooked rice. The best part? You only need one pot to make it, which means fewer dishes and more time to kick back and enjoy your meal. This recipe is a true weeknight hero in my house—and after one bite, you’ll see why!

this RECIPE

A nostalgic favorite with a cheesy twist

This dish always brings me back to my college days when I was constantly looking for meals that were filling, easy to make, and, let’s be honest, budget-friendly. I remember one night making a very basic chicken and rice dish when a roommate suggested stirring in a jar of queso dip we had leftover from a party. My mind was blown. The cheese melted into the rice, creating this incredibly creamy, flavorful combination I never expected. That’s when I realized cheese and rice are meant to be best friends! Fast forward a few years (and many experiments later), I’ve refined that random college creation into this One Pot Queso Chicken and Rice recipe, and it’s become a go-to comfort dish for me and my family.

How queso chicken and rice came to be

Queso Chicken and Rice is a simple dish that pulls inspiration from Tex-Mex cuisine, where cheese, chicken, and rice are beloved staples. The beauty of this dish lies in its simplicity—quick, comforting, and utterly satisfying. While traditional Mexican dishes might feature more complex layers of flavor, this recipe leans into convenience with just a few pantry staples. Over time, it’s become a favorite for busy families who need something fast but still crave those familiar Tex-Mex flavors. If you’ve ever had cheesy enchiladas or arroz con pollo, this dish will feel like a distant cousin, just with fewer steps!

Let’s talk ingredients: the essentials and easy swaps

The ingredients in this recipe are pretty straightforward, but each one plays an important role in making this dish so delicious.

• Chicken breast: The star of the dish. I like to use boneless, skinless chicken breasts for easy prep, but you could also swap in chicken thighs if you prefer a richer flavor. Just cut them into bite-sized pieces to ensure even cooking.
• Nacho cheese sauce: This is where the magic happens! The nacho cheese sauce melts into the rice, giving it a creamy, cheesy texture. If you’re in a pinch and don’t have nacho cheese sauce, you can use regular cheddar cheese with a splash of milk for a homemade version.
• Rotel: This canned blend of diced tomatoes and green chilies adds a little heat and tang to balance out the richness of the cheese. If you can’t find Rotel, you could use canned diced tomatoes and add a small can of green chilies separately.
• Uncooked long-grain white rice: This rice absorbs all the flavors from the broth and cheese, turning tender and fluffy by the end. You could also try brown rice for a healthier spin, though you’ll need to adjust the cook time (brown rice takes a bit longer).
• Chicken broth: It helps cook the rice while adding extra flavor. You can swap this with vegetable broth if you’re out, but I wouldn’t recommend using water—you’ll lose that savory depth.
• Garlic powder, onion powder, cumin, salt, and pepper: These seasonings add a Tex-Mex flair to the chicken and bring everything together. If you want to spice things up, feel free to throw in a pinch of cayenne pepper or chili powder.

Kitchen gear: what you need (and what you can skip)

This recipe is as simple as the equipment it requires! Here’s what you’ll need:

• Large skillet or sauté pan with a lid: A skillet with high sides is a must since you’re cooking everything together in one pot. Make sure it has a lid because you’ll need it to steam the rice. If you don’t have a lid, a sheet of aluminum foil will do in a pinch.
• Sharp knife and cutting board: You’ll need these for chopping the chicken into bite-sized pieces. If you’re looking for a shortcut, you could also buy pre-cut chicken tenders.
• Measuring cups and spoons: This is a foolproof recipe, but you’ll still want these handy to measure out your broth, rice, and seasonings.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Here’s how to make this easy One Pot Queso Chicken and Rice, along with some tips I’ve picked up along the way.

1. Prep the chicken: Start by cutting your chicken breasts into small, 1-inch pieces. You want them to cook evenly, so try to keep the sizes uniform.
2. Cook the chicken: Heat your olive oil over medium-high heat in your skillet, then toss in the chicken and season it with the garlic powder, onion powder, cumin, salt, and pepper. Stir frequently to avoid sticking. You’ll want to cook the chicken until it reaches an internal temperature of 165°F. If there’s excess liquid in the pan, drain it before moving on—too much liquid can make the rice mushy.
3. Add the liquids and cheese: Stir in the chicken broth, nacho cheese sauce, and Rotel. Let this mixture come to a boil—it’s essential to get it boiling before adding the rice so that the rice cooks evenly.
4. Cook the rice: Once boiling, stir in the uncooked rice. Cover the skillet and reduce the heat to medium-low. Let it cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. I recommend checking it around the 20-minute mark to make sure the rice doesn’t overcook.
5. Serve and enjoy: Once the rice is done, fluff it up with a fork and serve with your favorite toppings! Sour cream, pico de gallo, and sliced avocado are my go-to’s for adding a little freshness to this cheesy dish.

Variations: mix it up and make it your own

One of the best things about this recipe is how easy it is to customize. Here are a few variations I’ve tried (and loved!):

• Spicy variation: If you like things spicy, add a diced jalapeño or a pinch of cayenne pepper when you add the chicken to the pan. You can also use a spicy version of Rotel for an extra kick.
• Vegetarian version: Swap the chicken for black beans or pinto beans. You’ll still get plenty of protein, and the beans soak up the flavors just as well as the chicken. Use vegetable broth in place of chicken broth.
• Healthier spin: For a lighter version, try using brown rice instead of white rice. Keep in mind, though, that brown rice takes longer to cook—about 40-45 minutes—so you’ll need to adjust the cooking time.
• Seasonal veggies: Add some fresh veggies like bell peppers or corn when you stir in the Rotel and broth. It’s a great way to pack in extra nutrition and color.

Serving ideas: make it dinner-party ready

This One Pot Queso Chicken and Rice might be simple, but you can dress it up for company! When serving, I like to top it with fresh cilantro, a squeeze of lime, and a little bit of shredded cheese for good measure. Pair it with a side of tortilla chips and salsa, and you’ve got yourself a Tex-Mex feast.

You could also serve it with a light green salad to balance out the richness of the cheese, or even a side of grilled vegetables like zucchini or bell peppers.

drink pairings: fresh, fun, and flavorful

Looking for the perfect drink to go with your cheesy, savory dish? Here are a few ideas:

• Iced tea: A tall glass of sweetened iced tea is my go-to with any Tex-Mex meal. Its slight sweetness pairs perfectly with the cheesy richness of this dish.
• Limeade: The bright, zesty flavor of limeade cuts through the creamy queso and adds a refreshing contrast.
• Sparkling water with a splash of citrus: If you’re looking for something light and bubbly, grab some sparkling water and add a twist of lime or orange. It’s a fun, fizzy way to stay hydrated while enjoying this comfort food.

Storing and reheating: leftovers made easy

This dish makes great leftovers! Just store any extra in an airtight container in the fridge for up to three days. When you’re ready to reheat, I recommend adding a splash of water or chicken broth to keep the rice from drying out. Heat it in the microwave or on the stovetop over low heat until it’s warmed through.

You can also freeze this dish for up to two months, but keep in mind that the texture of the rice might change slightly once thawed. Still, it’s a great option for meal prep!

Scaling the recipe: feeding a crowd or just yourself

Whether you’re cooking for a big family or just yourself, this recipe is easy to scale. To feed more people, simply double the ingredients—but make sure your skillet is large enough to hold everything. When scaling down, be sure to adjust the cooking time slightly, as smaller portions of rice and chicken tend to cook faster.

FAQs

1. Can I use a different type of cheese?
Yes! While nacho cheese sauce gives it that creamy, Tex-Mex vibe, you can use shredded cheddar or Monterey Jack cheese with a splash of milk to mimic the consistency.

2. What can I use instead of Rotel?
You can use canned diced tomatoes and add a small can of green chilies for a similar flavor.

3. Can I make this dish ahead of time?
Absolutely! You can make it ahead and reheat it later—just add a splash of water or broth when reheating to keep it moist.

4. How can I make this dish spicier?
Add diced jalapeños, a pinch of cayenne pepper, or a spicier version of Rotel for some heat.

5. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. Plan for an additional 20-25 minutes of cook time.

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