One Pot Queso Chicken and Rice: Creamy Comfort in Minutes

This One Pot Queso Chicken and Rice is an easy, creamy, and satisfying meal perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Breast Can substitute with rotisserie chicken after the rice is cooked.
2 tablespoons Olive Oil Can swap in avocado oil.

For the Rice Mixture

1 teaspoon Garlic Powder Can replace with fresh minced garlic (1 clove).
1 teaspoon Onion Powder Fresh onion (1 small, diced) can be used.
1 tablespoon Chili Powder Adjust based on spice preference.
1 teaspoon Cumin No direct substitute, but coriander can add a different flavor.
to taste Salt
to taste Pepper
1 cup Long-Grain White Rice Can substitute with brown rice needing longer cooking time.
1 can Rotel Diced Tomatoes with Green Chilies Regular diced tomatoes with added green chili can be substituted.
2.5 cups Chicken Broth Can use vegetable broth for a lighter option.

For the Creaminess

1 cup Nacho Cheese Sauce Can mix cheddar with butter, flour, and milk for homemade.
1 cup Shredded Cheddar or Mexican Blend Cheese Any melting cheese works.

Optional Toppings

to taste Chopped Cilantro
to taste Sour Cream
to taste Avocado
to taste Jalapeños

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of boneless, skinless chicken breast, seasoning with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5-6 minutes until the chicken is golden brown and mostly cooked through, stirring occasionally for even browning.
Stir in 1 cup of uncooked long-grain white rice and a can of Rotel diced tomatoes with green chilies into the pot. Cook for about 1-2 minutes, stirring gently to combine.
Add 2 1/2 cups of chicken broth to the pot, bring to a boil. Cover the pot and reduce heat to low, letting it simmer for 20-25 minutes.
After the rice is tender and most of the liquid is absorbed, remove from heat and stir in 1 cup of nacho cheese sauce and 1 cup of shredded cheese until melted together.
Turn off the heat and sprinkle the remaining cheese over the top. Cover for about 5 minutes, allowing the cheese topping to melt. Garnish with toppings and serve warm.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be stored in airtight containers in the fridge for up to 3 days or freeze for up to 2 months. Reheat on low heat adding a splash of broth to restore creaminess.

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