One-Pot Queso Chicken and Rice Recipe
If you’re on the hunt for a creamy, cheesy, and downright irresistible dinner that marries bold flavor with easy cleanup, you’re going to fall head over heels for this One-Pot Queso Chicken and Rice Recipe. Imagine juicy chicken pieces nestled in fluffy rice, all blanketed in a lusciously melty queso sauce, and bubbling away together in a single skillet. It’s Tex-Mex comfort food at its happiest, ready in about 40 minutes, and exactly the kind of weeknight hero your family will beg for again and again.
Ingredients You’ll Need
Every ingredient here pulls double duty, bringing its own punch of flavor while making sure the One-Pot Queso Chicken and Rice Recipe keeps its creamy, crowd-pleasing promise. These kitchen staples are easy to find but essential for achieving the perfect blend of zest, comfort, and color!
- Olive oil: A touch of oil helps brown the chicken and adds subtle richness to the base.
- Boneless skinless chicken breasts: Lean and tender, these soak up every bit of the Tex-Mex spices.
- Chili powder: For robust, earthy heat and that signature Southwest aroma.
- Cumin: This spice gives the dish a warm, savory backbone and unmistakable flavor depth.
- Garlic powder: An easy way to infuse garlicky goodness throughout every bite.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Black pepper: Adds a mild kick and rounds out the spice blend.
- Long grain white rice (uncooked): Absorbs all the delicious liquid and cooks perfectly in the same pot.
- Low-sodium chicken broth: Provides savory moisture, letting the rice and chicken cook up tender and flavorful.
- Diced tomatoes with green chilies (undrained): Brings a juicy, tangy lift plus that classic Tex-Mex color.
- Jarred queso or cheese dip: The creamy secret weapon for cheesy, dreamy sauce every time.
- Shredded cheddar cheese: For stretchy, melty goodness and extra punch of flavor.
- Sour cream: Swirled in for tang and to smooth out the queso sauce.
- Chopped fresh cilantro (optional): Sprinkled on top for freshness and a pop of green.
- Lime wedges for serving: A quick squeeze over the top brightens every bite and ties all the flavors together.
How to Make One-Pot Queso Chicken and Rice Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a deep skillet or Dutch oven over medium-high heat. While the pan heats up, season your chicken pieces with the chili powder, cumin, garlic powder, salt, and black pepper. Once the oil shimmers, add the seasoned chicken to the skillet. Sear for 4 to 5 minutes, stirring occasionally, so the chicken browns nicely on the outside but isn’t quite cooked through in the center. This step is key for locking in flavor and giving the final dish that crave-worthy depth.
Step 2: Add the Rice and Flavors
Next, toss the uncooked rice right into the pan with your partially cooked chicken. Pour in the chicken broth and the entire can of diced tomatoes with green chilies—don’t drain that juice, as it’s packed with flavor! Give everything a good stir to combine, making sure the rice is evenly distributed. Crank the heat until it starts to boil, then immediately lower to a gentle simmer. Cover and let it work its magic for 18 to 20 minutes, until the rice is tender and has soaked up nearly all the savory goodness in the pot.
Step 3: Make it Cheesy and Creamy
This is where your One-Pot Queso Chicken and Rice Recipe turns pure comfort food. Stir in the jarred queso, cheddar cheese, and sour cream. Keep stirring until the cheese melts and everything looks impossibly creamy—about 2 or 3 minutes. Let it bubble gently uncovered just to thicken up, making sure the sauce is smooth and everything is warmed through. The whole kitchen will smell like pure happiness!
Step 4: Garnish and Serve
To finish, shower the top with chopped fresh cilantro if you’re a fan of herby freshness. Spoon generous servings onto plates or into bowls, making sure every portion comes with a little bit of everything. Offer lime wedges on the side so each person can squeeze on as much tang as they like. Now all that’s left is to dig in and savor the melty, zesty goodness!
How to Serve One-Pot Queso Chicken and Rice Recipe
Garnishes
Fresh cilantro, extra shredded cheese, sliced jalapeños, or even a dollop of sour cream elevate your One-Pot Queso Chicken and Rice Recipe with bright color and extra layers of flavor. Don’t skip the lime wedges—one little squeeze transforms the whole bowl!
Side Dishes
This dish is hearty enough to be the star of the table, but it pairs beautifully with crisp tortilla chips, a simple salad with a tangy vinaigrette, or even roasted veggies like bell peppers and corn. If you want a full Tex-Mex feast, set out guacamole and a bowl of pico de gallo for snacking while dinner simmers.
Creative Ways to Present
Let your guests personalize their bowls by setting up a topping bar with chopped green onions, avocado, pickled jalapenos, or crumbled queso fresco. For a fun twist, serve spoonfuls rolled up in warm tortillas or stuff the mixture inside hollowed bell peppers, then bake until bubbly and golden—suddenly your One-Pot Queso Chicken and Rice Recipe becomes a party!
Make Ahead and Storage
Storing Leftovers
Cool any leftover One-Pot Queso Chicken and Rice Recipe to room temperature, then pop it into airtight containers. It keeps well in the fridge for up to three days, staying creamy and flavorful without drying out.
Freezing
If you want to make a big batch ahead, this recipe freezes surprisingly well! Place cooled portions into freezer-safe bags or containers. It’s meal-prep gold, and keeps in the freezer for up to two months. Just thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat your One-Pot Queso Chicken and Rice Recipe gently on the stovetop over low heat, adding a splash of chicken broth or milk to bring back that creamy texture. Alternatively, microwave in short bursts, stirring every minute until heated through. Don’t forget to give it a fresh squirt of lime and a sprinkle of cilantro before serving again!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works, but you’ll need to increase the simmering time by about 15-20 minutes and potentially add a splash more broth as it absorbs liquid more slowly than white rice.
Is there a substitute for jarred queso?
If you don’t have jarred queso handy, a block of Velveeta or your favorite melting cheese with a splash of milk will give you a similarly creamy, cheesy finish. Even homemade queso works beautifully.
Can I make this recipe vegetarian?
Easily! Swap in canned black beans or chickpeas for the chicken, use veggie broth, and keep everything else the same. The One-Pot Queso Chicken and Rice Recipe turns into a satisfying meatless main the whole family will love.
How spicy is this dish?
This recipe has a gentle kick thanks to the green chiles and chili powder, but you can adjust the heat easily by choosing a mild or spicy queso. Add more chili powder or toss in hot sauce if you’re craving extra fire.
What’s the best pan for this recipe?
A large, deep skillet or Dutch oven is ideal for preventing overflow and making stirring easy. Cast iron or heavy-bottomed pots work best for the most even cooking and minimal sticking.
Final Thoughts
I can’t wait for you to bring this One-Pot Queso Chicken and Rice Recipe to your dinner table. It’s the kind of meal that makes busy evenings brighter and leftovers feel like a treat. Gather your favorite people, grab a big spoon, and dive into the cheesy comforts of this Tex-Mex classic—you might just find it becomes a staple in your rotation!
Print
One-Pot Queso Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Queso Chicken and Rice recipe is a flavorful and cheesy Tex-Mex dish that is easy to make and perfect for a family meal. Tender chicken, rice, and a creamy queso sauce come together in one skillet for a delicious and satisfying dinner.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice:
- 1 cup long grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
Other Ingredients:
- 1 cup jarred queso or cheese dip
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned, about 4-5 minutes.
- Prepare the Rice: Add rice, chicken broth, and diced tomatoes to the skillet. Bring to a boil, then cover, reduce heat, and simmer for 18-20 minutes until rice is tender.
- Add Queso and Cheese: Stir in queso, cheddar, and sour cream until melted and creamy. Simmer uncovered for 2-3 minutes.
- Serve: Garnish with cilantro and serve with lime wedges.
Notes
- You can substitute ground chicken or turkey for the chicken breast.
- For extra flavor, add black beans or corn.
- Choose mild queso for a kid-friendly version or use spicy queso for a kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 4g
- Sodium: 690mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
