This One Pot Queso Chicken and Rice is what dinner dreams are made of—ultra-creamy, cheesy, and loaded with tender chicken, zippy Rotel, and the perfect fluffy rice, all simmered together in just one pan. It’s the kind of meal families crave: simple to make, big on comfort, and an instant crowd-pleaser that delivers weeknight magic (with almost zero dishes to clean!).
Why You’ll Love This Recipe
- All-in-One Ease: Everything cooks together in a single skillet—protein, carbs, and that luscious queso sauce—making cleanup practically effortless.
- Ultimate Creamy Comfort: Thanks to the nacho cheese sauce and chicken broth, this dish is rich, melty, and decadent with every spoonful.
- Family-Friendly Flavors: It’s just the right balance of savory and zesty, with the Rotel providing a pop of tomato and gentle heat that everyone loves.
- Customizable Toppings: Pile on all your favorites—think sour cream, avocado, or pico de gallo—for a dinner that suits every personality at the table.
Ingredients You’ll Need
You’ll be thrilled at how straightforward these ingredients are—yet each one brings its own magic. From buttery chicken to the creamy, cheesy sauce and fresh pops of Rotel, every item plays a vital role in the flavor, color, and texture of this One Pot Queso Chicken and Rice.
- Boneless, skinless chicken breast: Lean, tender, and soaks up every bit of the queso flavor—just chop into bite-sized pieces so it cooks quickly and evenly.
- Extra-virgin olive oil: Helps the chicken brown beautifully and infuses the base layer of flavor in the pan.
- Garlic powder, onion powder, and cumin: A trio of spices that gives the dish warmth, savory depth, and a subtle Tex-Mex kick.
- Kosher salt & black pepper: The essentials that make every bite sing and bring out the other flavors.
- Chicken broth: Infuses richness and helps the rice cook to perfection while keeping everything moist and flavorful.
- Nacho cheese sauce: The secret to irresistible creaminess and cheesy goodness—goes straight into the pot for easy melting!
- Rotel (diced tomatoes & green chilies): Adds color, just the right hit of acidity, and a hit of mild spice for personality.
- Long-grain white rice (uncooked): Absorbs all that flavor and becomes wonderfully tender without getting mushy—avoid instant or quick-cooking rice here for best results.
Variations
One Pot Queso Chicken and Rice is endlessly adaptable! Don’t be shy—mix things up with pantry swaps or adjust to fit a vegetarian diet, make it spicier, or bulk it up with extra veggies. Here are some easy ideas to inspire your own twist:
- Swap the protein: Try it with boneless, skinless thighs, leftover rotisserie chicken, or even ground turkey for a new texture and flavor.
- Add veggies: Sneak in bell peppers, corn, black beans, or spinach right before simmering—wonderful for extra color and nutrition.
- Go vegetarian: Leave out the chicken and double up on beans or stir in cubes of firm tofu right at the end for plant-based protein.
- Kick up the heat: Use hot Rotel, add diced jalapeños, or sprinkle in a few crushed red pepper flakes if your crew loves extra spice.
How to Make One Pot Queso Chicken and Rice
Step 1: Prep and Sauté the Chicken
Start by chopping your chicken breasts into small, uniform pieces (about 1-inch cubes or strips). Warm the olive oil in a large skillet or sauté pan over medium-high heat, add the chicken pieces, and sprinkle them with the garlic powder, onion powder, cumin, salt, and pepper. Stir frequently—this helps the spices coat the chicken evenly and gives you juicy, perfectly seasoned bites. Cook until the chicken is just done and no pink remains (an internal temp of 165°F does the trick).
Step 2: Drain and Build the Sauce
If you notice any excess liquid in the pan from cooking the chicken, drain it off carefully (this keeps the final dish from getting soupy). Next, pour in the chicken broth, nacho cheese sauce, and Rotel, stirring gently to combine. This is where that irresistible cheesy aroma starts to fill your kitchen!
Step 3: Add the Rice and Simmer
Once your mixture is bubbling, add the uncooked long-grain white rice. Stir well to ensure every grain is coated in queso goodness. Cover the pan with a tight-fitting lid, lower the heat to medium-low, and let everything simmer for 20–25 minutes. Peek occasionally, but try to avoid opening the lid too often—this gentle steam is key for fluffy, tender rice.
Step 4: Finish and Serve
After 20–25 minutes, lift the lid and check: most (if not all) of the liquid should be absorbed, and the rice will be soft and infused with cheesy flavor. Fluff gently with a fork, taste for seasoning, and dish it up while it’s bubbling and creamy. Don’t forget your favorite toppings for that “wow” finish!
Pro Tips for Making One Pot Queso Chicken and Rice
- Rice Matters: Use classic long-grain white rice—avoid instant rice as it cooks too quickly and can turn gummy in this dish.
- Cheese Sauce Wisdom: Gently stir in the queso to keep it creamy; over-stirring can make it grainy or break the sauce.
- Steam Success: Keep the lid on tight during simmering—no peeking! This traps steam and ensures fluffy, perfectly cooked rice every time.
- Make It Your Own: The basics here are foolproof, but don’t hesitate to add a handful of your favorite shredded cheese for a gooey finish or toss in extra veggies during the simmer step.
How to Serve One Pot Queso Chicken and Rice
Garnishes
This dish is a blank canvas for toppings—think dollops of cool sour cream, bright pico de gallo or diced tomatoes, creamy sliced avocado, or fresh cilantro for a pop of green. A sprinkle of sliced green onions or diced jalapeños works wonders if you want a little extra zip and crunch.
Side Dishes
Even though One Pot Queso Chicken and Rice stands tall all on its own, it shines with light sides like a crisp green salad, warm corn or flour tortillas, or roasted vegetables. If you’re craving extra crunch, a big bowl of tortilla chips for scooping is always a winner.
Creative Ways to Present
I love serving this straight from the skillet at family dinners, but you can get playful: spoon it into sturdy taco shells for a twist, stuff into bell peppers and bake, or even roll it up in burritos for next-day lunches. It’s also fabulous in individual ramekins for a fun party presentation!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely, then spoon them into an airtight container and refrigerate. One Pot Queso Chicken and Rice stores beautifully for up to 3–4 days, and the flavors only meld and deepen overnight.
Freezing
This dish is freezer-friendly! Portion cooled rice into freezer-safe bags or containers, squeezing out as much air as possible, and label with the date. It will keep for up to 3 months—thaw in the fridge overnight before reheating for best results.
Reheating
For best texture, reheat gently on the stovetop or in the microwave. Add a splash of chicken broth or milk if it looks a little thick, and stir occasionally until hot and creamy again. Don’t forget to refresh with your go-to toppings!
FAQs
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Can I use brown rice instead of white rice for One Pot Queso Chicken and Rice?
Brown rice can be used, but keep in mind it requires a longer cooking time and extra liquid. Add at least ½ cup more broth and simmer for 40–45 minutes, checking for doneness and adding splashes of liquid as needed.
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What’s the best way to add vegetables?
You can add sautéed bell peppers, corn, or black beans right before simmering—simply toss them in with the rice and sauce. More delicate veggies (like spinach) should be stirred in just before serving so they stay fresh and vibrant.
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Can I make One Pot Queso Chicken and Rice ahead for meal prep?
Absolutely! This recipe reheats beautifully, so feel free to prepare it a day or two before. Store individual servings in airtight containers, and add a splash of broth or milk when reheating for that just-cooked creaminess.
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What toppings taste best with this recipe?
Some of the most popular toppings are sour cream, pico de gallo, diced avocado, fresh cilantro, jalapeños, and shredded lettuce. The sky’s the limit—use your favorites or mix and match for family members.
Final Thoughts
If you’re looking for pure comfort, flavor, and a little dinnertime excitement, you can’t go wrong with One Pot Queso Chicken and Rice. I hope it becomes a staple at your table and brings smiles (and second helpings!) to your family just like it does at mine. Enjoy every single cheesy bite!
Print
One Pot Queso Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This One Pot Queso Chicken and Rice recipe is a flavorful and easy-to-make dish that combines tender chicken, cheesy nacho sauce, and savory rice in one pot. Perfect for a quick weeknight dinner!
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Other Ingredients:
- 2 1/4 cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel
- 1 1/2 cups uncooked long-grain white rice
Instructions
- Cut the chicken: Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat, add the chicken pieces, and cook until internal temperature reaches 165℉.
- Prepare the sauce: Stir in chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
- Add rice: Stir in the uncooked rice.
- Cook the dish: Cover with a lid, reduce heat to medium-low, and cook for 20-25 minutes until rice is tender.
- Serve: Top with favorite taco toppings and enjoy!
