One Pot Queso Chicken and Rice
Warm up your dinner table with this One Pot Queso Chicken and Rice, a delightful comfort food that guarantees smiles all around! This easy-to-make dish combines tender chicken, fluffy rice, and a creamy queso sauce, all cooked in one pot for minimal cleanup. Perfect for busy weeknights or family gatherings, it’s a crowd-pleaser that can be customized to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: One Pot Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1½ cups long-grain white rice, uncooked
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 2¼ cups chicken broth
- 1 cup nacho cheese sauce
- 1½ cups shredded cheddar or Mexican blend cheese
- Chopped cilantro
- Sour cream
- Diced avocado
- Jalapeños
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chicken pieces with garlic powder, onion powder, chili powder, cumin, salt, and pepper for 5–6 minutes until mostly cooked.
- Stir in uncooked rice and add the can of Rotel. Cook for another 1–2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until rice is tender.
- Stir in nacho cheese sauce and one cup of shredded cheese until creamy and melted.
- Remove from heat, top with remaining cheese, cover for 5 minutes to melt further. Serve warm with optional toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 435
- Sugar: 3g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg