Description
This One Pot Queso Chicken and Rice recipe combines tender chicken pieces with creamy nacho cheese sauce, zesty Rotel, and fluffy long-grain white rice cooked together in a single skillet. It’s an easy, flavorful meal perfect for busy weeknights that requires minimal cleanup and delivers comforting Tex-Mex flavors in under 35 minutes.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Rice and Sauce
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel (diced tomatoes and green chilies)
- 1½ cups uncooked long-grain white rice
Instructions
- Prepare the Chicken: Cut the chicken into small, bite-sized pieces or strips approximately 1 inch in size for even cooking.
- Cook the Chicken with Seasonings: Heat the olive oil in a large skillet or sauté pan with high sides over medium-high heat. Add the chicken pieces along with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook the chicken, stirring frequently, until it reaches an internal temperature of 165℉. Drain any excess liquid from the pan if necessary.
- Add Liquids and Bring to Boil: Stir in the chicken broth, nacho cheese sauce, and Rotel. Increase the heat and bring the mixture to a rolling boil.
- Incorporate Rice: Once boiling, stir in the uncooked long-grain white rice, ensuring it is well mixed with the liquids and chicken.
- Simmer Covered: Cover the pan with a lid and reduce heat to medium-low. Allow the dish to simmer gently for 20-25 minutes or until the rice is tender and all liquid is absorbed.
- Serve and Garnish: Serve immediately and top with your favorite taco toppings such as sour cream, pico de gallo or chopped tomatoes, and sliced avocado for extra flavor and texture.
Notes
- Ensure the chicken is cooked thoroughly to 165℉ for safety.
- Draining excess liquid after cooking chicken prevents the dish from becoming too watery.
- Use a pan with a lid to retain moisture and cook the rice evenly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- For a spicier kick, add chopped jalapeños or hot sauce.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex