Description
Discover the ultimate comfort food with this Easy One Pot Queso Chicken and Rice recipe! Packed with tender chicken, savory rice, and melty queso, this Tex-Mex inspired dish is ready in under an hour, making it a perfect choice for busy weeknights.
Ingredients
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup uncooked long-grain rice
2 1/2 cups chicken broth
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
1 cup queso dip (store-bought or homemade)
1 cup shredded cheddar cheese
Salt and pepper, to taste
Optional toppings: chopped cilantro, diced avocado, lime wedges
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces seasoned with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned. Remove and set aside.
- Toast the Rice: In the same skillet, add uncooked rice and toast for 1-2 minutes.
- Combine Ingredients: Add chicken broth, diced tomatoes with green chilies, and cooked chicken. Stir well.
- Cook the Rice: Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Stir occasionally.
- Add Cheese: Stir in queso dip and half of the shredded cheddar cheese. Mix until melted and creamy.
- Serve: Top with remaining cheddar cheese, cover, and let it melt for 2-3 minutes. Garnish with cilantro, avocado, or lime wedges, and serve warm.
Notes
Adjust spice level with hot or mild diced tomatoes.
Customize with your favorite cheese or add extra veggies like corn or spinach.
Reheat gently with a splash of broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
