One Pot Queso Chicken and Rice Recipe

Introduction

This One Pot Queso Chicken and Rice is a flavorful, comforting meal that comes together quickly and easily. Combining tender chicken, creamy queso, and perfectly cooked rice, it’s a delicious dish perfect for busy weeknights.

Ingredients

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice
• 1 cup queso cheese (store-bought or homemade)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 1/2 cups chicken broth
• 2 tablespoons taco seasoning
• Optional add-ins: 1/2 cup corn, 1/2 cup black beans, or 1/2 cup diced bell peppers

Instructions

1. Step 1: In a large pot or deep skillet, heat a little oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. Step 2: In the same pot, add the rice and toast it for 1-2 minutes, stirring frequently. Then add the taco seasoning, diced tomatoes with green chilies (including the liquid), chicken broth, and any optional add-ins you like.
3. Step 3: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
4. Step 4: Stir the cooked chicken back into the pot, then add the queso cheese. Mix well to combine and let it warm through for a few minutes.
5. Step 5: Remove from heat and let the dish sit covered for 5 minutes before serving to allow flavors to meld.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• For extra creaminess, stir in a little sour cream or cream cheese when adding the queso.
• Feel free to swap the taco seasoning for a homemade mix or use fajita seasoning for a different flavor profile.
• Add chopped cilantro and a squeeze of lime juice before serving for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of chicken broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust accordingly and check for doneness as you cook.

Is this dish freezer-friendly?

It can be frozen, but the texture of the rice may change slightly. To freeze, cool completely and place in an airtight container. Thaw overnight in the refrigerator before reheating.

One Pot Queso Chicken and Rice Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This One Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful meal made with tender chicken, long-grain white rice, and zesty diced tomatoes with green chilies. Combining taco seasoning and queso cheese, it delivers a Tex-Mex inspired dish that’s easy to make in a single pot, perfect for a quick and delicious weeknight dinner.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup long-grain white rice
• 1 cup queso cheese (store-bought or homemade)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 1/2 cups chicken broth
• 2 tablespoons taco seasoning

Optional Add-ins

• 1/2 cup corn
• 1/2 cup black beans
• 1/2 cup diced bell peppers

Instructions

1. Prepare the Chicken: Cut the boneless skinless chicken into bite-sized pieces to ensure even cooking throughout the dish.
2. Sauté Chicken and Optional Vegetables: In a large pot, heat a small amount of oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides. If using optional add-ins such as corn, black beans, or diced bell peppers, add them during this step to soften and blend flavors.
3. Add Rice and Seasoning: Stir in the long-grain white rice and taco seasoning, coating the rice and chicken evenly with the spices for a flavorful base.
4. Add Liquids and Tomatoes: Pour in the chicken broth and the can of diced tomatoes with green chilies, stirring gently to combine all the ingredients thoroughly.
5. Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Add Queso Cheese: Remove the pot from heat and stir in the queso cheese until melted and well combined, creating a creamy, cheesy sauce that envelops the chicken and rice.
7. Serve: Let the dish sit covered for a few minutes before serving to allow the flavors to meld together. Garnish as desired and enjoy a comforting one pot meal.

Notes

• You can substitute chicken thighs for chicken breasts for more tender and flavorful meat.
• For a spicier dish, choose queso with jalapeños or add extra diced green chilies.
• If you don’t have queso cheese, use shredded Monterey Jack or a Mexican cheese blend as a replacement.
• Make sure to cover and simmer on low heat to allow the rice to cook perfectly without burning.
• Leftovers store well and can be refrigerated for up to 3 days.

Keywords: one pot meal, queso chicken, chicken and rice, easy dinner, Tex-Mex, cheesy chicken, taco seasoning recipe