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
Scale
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
