Name: Easy One Pot Queso Chicken and Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 pound boneless, skinless chicken breast (about 2 large 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 (diced tomatoes and green chilies); 1½ cups uncooked long-grain white rice

Introduction

This Easy One Pot Queso Chicken and Rice is a creamy, comforting meal that comes together quickly with minimal cleanup. Packed with flavorful spices, tender chicken, and cheesy goodness, it’s perfect for busy weeknights or anytime you want a satisfying dinner with a Tex-Mex twist.

This image shows a close-up of a creamy rice dish with pieces of chicken mixed in. The dish has about two layers: a thick layer of soft, orange-colored rice mixed with small bits of red tomatoes at the bottom, and chunks of light brown cooked chicken evenly spread throughout. Small sprinkles of green herbs are scattered on top, adding a touch of color. A wooden spoon is partly visible on the right side, resting within the white pot holding the food. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (diced tomatoes with green chilies)
1½ cups uncooked long-grain white rice

Instructions

Step 1: Cut the chicken breasts into bite-sized pieces. In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken and season with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Step 2: Pour in the chicken broth, nacho cheese sauce, and Rotel. Stir to combine.
Step 3: Add the uncooked rice to the pot, stir well, and bring the mixture to a boil.
Step 4: Reduce the heat to low, cover the pot, and let simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice or a handful of chopped cilantro before serving.
Use chicken thighs instead of breasts for juicier meat.
Swap the nacho cheese sauce with shredded cheddar and Monterey Jack cheese for a homemade cheesy touch.
Add black beans or corn for extra texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if needed to loosen the sauce.

How to Serve

The dish shows a close-up of cooked rice mixed with pieces of chicken and small bits of red tomato, all coated in a light orange sauce that makes the rice look soft and creamy. The chicken pieces are tender, light golden brown, and scattered evenly throughout the rice. Small green herb leaves are sprinkled over the dish, adding a touch of color. A wooden spoon is partially visible on the right side, resting inside the bowl. The bowl itself is white and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook (about 40-45 minutes) and may require additional liquid. Adjust cooking time accordingly.

Is this dish spicy?

The dish has a mild kick from the Rotel, but you can easily adjust the spice level by using mild or hot Rotel or omitting it if preferred.

Easy One Pot Queso Chicken and Rice Recipe

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★★★★★

4.9 from 143 reviews

This Easy One Pot Queso Chicken and Rice is a delicious and comforting dinner that combines tender chicken, creamy nacho cheese, and flavorful rice all cooked together in one pot. Perfect for busy weeknights, this recipe delivers rich Tex-Mex flavors with minimal cleanup.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Ingredients

Scale

Chicken and Seasoning

1 pound boneless, skinless chicken breast (about 2 large 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

Rice and Sauce

2¼ cups chicken broth
1 can (15 oz) nacho cheese sauce
1 can (10 oz) Rotel (diced tomatoes and green chilies)
1½ cups uncooked long-grain white rice

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them well with garlic powder, onion powder, cumin, kosher salt, and black pepper to infuse flavor before cooking.
Sauté the Chicken: Heat extra-virgin olive oil in a large pot or deep skillet over medium heat. Add the seasoned chicken pieces and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
Combine Ingredients: In the same pot, add the uncooked rice, chicken broth, nacho cheese sauce, and Rotel. Stir everything together to combine well and bring the mixture to a gentle boil.
Cook the Rice and Chicken: Return the cooked chicken to the pot. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Rest and Serve: Once cooked, remove the pot from heat and let it rest, still covered, for 5 minutes to allow flavors to meld. Fluff the rice with a fork and serve warm for a creamy, cheesy, and satisfying meal.