Description
This One-Pot Queso Chicken and Rice is a quick and flavorful meal made with tender chicken, creamy queso, and perfectly seasoned rice—all in one pan for easy cleanup. Ready in 30 minutes!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup store-bought queso dip (or homemade)
- 1/2 cup shredded Mexican blend cheese
- 1 can (10 ounces) diced tomatoes with green chilies (drained)
- 1/2 cup frozen corn (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
Step 1: Sauté the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces, season with salt, pepper, chili powder, and cumin.
- Cook for 5–7 minutes until the chicken is browned and mostly cooked through.
Step 2: Cook the Rice
- Add the uncooked rice to the skillet and stir to coat with the seasonings and oil.
- Pour in the chicken broth, stir, and bring to a simmer.
- Cover the skillet, reduce heat to low, and let cook for about 15 minutes, until the rice is tender.
Step 3: Add the Queso and Mix
- Stir in the queso dip, shredded cheese, diced tomatoes, and corn (if using).
- Continue cooking for another 3–5 minutes until the cheese is melted and everything is well combined.
Step 4: Serve and Enjoy
- Remove from heat, garnish with fresh cilantro, and serve warm.
Notes
- Spicy Kick: Add diced jalapeños or use a spicy queso.
- Protein Swap: Use ground beef or turkey instead of chicken.
- Vegetarian Option: Replace chicken with black beans or extra veggies.
- Extra Toppings: Serve with avocado slices, sour cream, or extra cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: one pot,stovetop
- Cuisine: Tex-Mex
Keywords: queso chicken, one-pot meal, Tex-Mex recipe, cheesy chicken rice, easy dinner