Description
This Easy One Pot Queso Chicken and Rice is a creamy, flavorful dish combining tender chicken, seasoned rice, melted queso, and cheddar cheese. Prepared in a single skillet, it’s perfect for a quick and comforting weeknight meal that delivers a cheesy Tex-Mex twist.
Ingredients
Scale
Chicken and Seasoning
- 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
- Salt and pepper, to taste
Rice and Broth
- 1 cup uncooked long-grain rice
- 2 1/2 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
Cheese
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded cheddar cheese
Optional Toppings
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Toast the Rice: In the same skillet, add the uncooked long-grain rice and toast it over medium heat for 1-2 minutes, stirring frequently to prevent burning. This step adds a nice nutty flavor to the rice.
- Combine Ingredients: Pour in the chicken broth and the can of diced tomatoes with green chilies. Return the cooked chicken to the skillet and stir all the ingredients together well.
- Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer gently for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Add Cheese: Remove the lid and stir in the queso dip along with half of the shredded cheddar cheese. Mix thoroughly until the cheeses have melted and the dish is creamy and well combined.
- Serve: Sprinkle the remaining shredded cheddar cheese over the top. Cover the skillet again and allow the cheese to melt for 2-3 minutes. Garnish with optional toppings such as chopped cilantro, diced avocado, or lime wedges. Serve warm and enjoy!
Notes
- Use store-bought queso dip for convenience or homemade queso for a fresher taste.
- If desired, substitute chicken breasts with chicken thighs for a juicier result.
- Adjust the level of diced green chilies based on your preferred spice tolerance.
- Covering the skillet during the rice cooking step is essential to ensure even steaming and tenderness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
