Name: Easy One Pot Queso Chicken And Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 1/2 cups long-grain white rice, uncooked; 2 cups chicken broth; 1 cup salsa; 1 cup queso dip (store-bought or homemade); 1 cup shredded cheddar cheese; 1 tsp chili powder; 1/2 tsp cumin; Salt and pepper to taste; Chopped cilantro for garnish; Lime wedges for serving

If you’re looking for a flavorful and comforting dish that’s simple to prepare and cooks in just one pot, this One-Pot Queso Chicken and Rice recipe is a game-changer! Combining tender chicken, creamy cheese, and flavorful rice, this dish is perfect for busy weeknights or when you want a hearty meal without all the mess. With minimal cleanup and maximum flavor, it’s a family-friendly dinner that’s sure to be a hit. Let’s dive into the recipe, step-by-step instructions, and all the tips to make it just right!

What Is One-Pot Queso Chicken and Rice?

One-Pot Queso Chicken and Rice is an easy-to-make dish where everything — the chicken, rice, cheese, and seasonings — is cooked in one pot, allowing all the flavors to meld together. The chicken is cooked until tender, the rice absorbs all the delicious spices, and a creamy queso-style cheese sauce brings everything together. The result is a dish that’s savory, cheesy, and incredibly satisfying. Best of all, it only requires one pot, making cleanup a breeze!

Ingredients List for One-Pot Queso Chicken and Rice

To make this flavorful, cheesy meal, you’ll need the following ingredients:

For the Chicken and Rice:

1½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
1 cup long-grain white rice (uncooked)
1 tablespoon olive oil (or vegetable oil)
1 medium onion, diced
1 bell pepper, diced (any color)
2 garlic cloves, minced
1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
2 cups chicken broth (or water)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika (optional for extra smokiness)
Salt and black pepper to taste

For the Queso Sauce:

1 cup shredded cheddar cheese (or a Mexican cheese blend)
1 cup shredded pepper jack cheese (optional for a spicy kick)
½ cup heavy cream (or half-and-half)
½ cup prepared queso dip (store-bought or homemade)
¼ cup milk (to thin the sauce, if needed)

For Garnish (Optional):

Fresh cilantro, chopped
Sliced green onions
Diced avocado
Sour cream
Jalapeño slices

Substitutions and Variations

This recipe is incredibly versatile, and you can easily swap out ingredients based on your preferences or what you have on hand:

Chicken Alternatives: Use boneless, skinless chicken thighs for a juicier option, or substitute with ground chicken, turkey, or even shrimp for a different twist.
Rice Alternatives: You can use brown rice, but note that it will require a longer cooking time and extra broth. For a low-carb option, substitute the rice with cauliflower rice; just adjust the cooking time as it cooks faster.
Vegetables: Feel free to add extra vegetables like corn, black beans, or zucchini to the mix for added flavor and texture.
Cheese Options: Swap out the cheddar for Colby Jack, Monterey Jack, or a Mexican cheese blend. Pepper jack adds a bit of heat, but you can omit it if you prefer a milder dish.

Step-by-Step Cooking Instructions

Here’s how to make this delicious One-Pot Queso Chicken and Rice from start to finish:

Step 1: Prep the Chicken

Start by cutting the chicken breasts or thighs into bite-sized pieces. Season them lightly with salt and pepper. This ensures that every bite is well-seasoned.

Step 2: Sear the Chicken

In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked through. Remove the chicken from the pot and set aside.

Step 3: Sauté the Vegetables

In the same pot, add a little more oil if needed, and sauté the diced onion and bell pepper for 3-4 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Add the Rice and Spices

Stir in the uncooked rice, cumin, chili powder, smoked paprika (if using), and a pinch of salt and pepper. Stir for 1-2 minutes to toast the rice slightly and enhance the flavor.

Step 5: Add the Tomatoes and Broth

Pour in the can of diced tomatoes with green chilies (including the liquid) and the chicken broth. Stir everything together, making sure the rice is evenly distributed in the liquid.

Step 6: Return the Chicken and Simmer

Return the partially cooked chicken to the pot, nestling it into the rice mixture. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and cook for 18-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 7: Make the Queso Sauce

While the chicken and rice are cooking, prepare the queso sauce. In a small saucepan over low heat, combine the shredded cheddar cheese, pepper jack cheese, heavy cream, and queso dip. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of milk to reach your desired consistency.

Step 8: Combine and Serve

Once the rice is tender and the chicken is fully cooked, pour the queso sauce over the chicken and rice mixture. Stir well to coat everything in the cheesy sauce. Let the dish simmer for an additional 2-3 minutes to allow the flavors to meld.

Step 9: Garnish and Enjoy

Remove the pot from the heat and garnish with fresh cilantro, sliced green onions, avocado, or any of your favorite toppings. Serve immediately and enjoy your cheesy, flavorful one-pot meal!

How to Cook One-Pot Queso Chicken and Rice: A Step-by-Step Guide

Here’s a quick breakdown to make sure everything goes smoothly:

Sear the Chicken First: Browning the chicken first adds flavor and helps lock in moisture. Don’t skip this step!
Sauté the Veggies: Cooking the onions, peppers, and garlic helps build a base of flavor. Sautéing before adding the rice enhances the overall taste.
Simmer the Rice Gently: Keep the heat low once you add the rice and chicken broth. Simmering gently ensures the rice absorbs the liquid evenly.
Melt the Cheese Slowly: Low heat is key when melting cheese. You want a smooth, creamy queso sauce without any graininess.

Common Mistakes to Avoid

Overcooking the Chicken: Chicken can dry out if overcooked. Sear it first and then finish cooking it while simmering with the rice, ensuring it stays juicy.
Burning the Rice: Be sure to stir occasionally during the simmering stage to prevent the rice from sticking to the bottom of the pot.
Too Thick Sauce: If the queso sauce becomes too thick, simply add a splash of milk or more cream to thin it out. You want it to be creamy and pourable.

Serving and Presentation Tips

This One-Pot Queso Chicken and Rice dish is hearty and satisfying, but adding a few finishing touches can elevate the meal even further.

How to Serve One-Pot Queso Chicken and Rice:

Family-Style: Serve straight from the pot for an easy, casual dinner. Pair with a simple side salad or tortilla chips for scooping up extra queso!
Individual Plates: Dish out portions onto individual plates, garnished with toppings like sliced avocado, jalapeños, and fresh cilantro.

Presentation Ideas for One-Pot Queso Chicken and Rice:

Garnish with Fresh Herbs: A sprinkle of freshly chopped cilantro or parsley brightens up the rich flavors and adds a pop of color.
Serve with Tortilla Chips: Add some crispy tortilla chips on the side for scooping up the cheesy rice and chicken. This adds extra texture and fun to the dish.
Top with Fresh Ingredients: Avocado, sour cream, and jalapeños not only add color but also bring fresh, creamy, and spicy elements to balance the richness of the cheese.

One-Pot Queso Chicken and Rice Recipe Tips

Make It Ahead: You can make this dish ahead of time and reheat it. Just add a splash of broth or milk to loosen up the sauce before serving.
Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Double the Recipe: This recipe can easily be doubled if you’re feeding a crowd or want leftovers for the week. Just be sure to use a large enough pot to accommodate the extra ingredients.

Frequently Asked Questions (FAQs)

1. Can I use pre-cooked chicken?
Yes, you can use pre-cooked or rotisserie chicken! Simply skip the searing step and add the chicken to the pot when you add the rice and broth.

2. Can I make this recipe with brown rice?
Absolutely! Just keep in mind that brown rice takes longer to cook (about 40-45 minutes), and you may need to add more broth or water as it cooks.

**3. How do I make the dish spic

ier?**
For extra heat, add more crushed red pepper flakes, use a spicier queso dip, or stir in some diced jalapeños when sautéing the vegetables.

4. Can I freeze this dish?
Yes! Allow the dish to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.

Conclusion

This Easy One-Pot Queso Chicken and Rice recipe is the perfect answer to busy weeknights when you crave something cheesy, flavorful, and hearty. With just one pot and minimal prep, you can enjoy a comforting, satisfying meal that combines tender chicken, creamy queso, and flavorful rice. Plus, it’s versatile enough to customize with your favorite ingredients or adjust the spice level to your taste. Whether you’re cooking for your family or meal prepping for the week, this dish is sure to become a regular in your recipe rotation. Give it a try tonight and enjoy all the delicious flavors in just one pot!