One Pot Queso Chicken Rice

This one pot queso chicken and rice has revolutionized my weeknight dinner routine, combining creamy cheesy goodness with perfectly seasoned chicken in a single dish that eliminates the dreaded pile of pots and pans. Family dinners just got easier without sacrificing flavor!

I first made this dish during a particularly hectic week when I barely had time to breathe, let alone cook. Now it's requested at least twice a month by my family who affectionately call it "the cheesy chicken thing" while reaching for seconds.

Ingredients

• Boneless skinless chicken breast: gives you lean protein that stays tender when cut into bite-sized pieces
• Olive oil: helps create a beautiful sear without sticking
• Spice blend of garlic powder, onion powder, cumin, salt, and pepper: creates the perfect Mexican-inspired flavor profile
• Chicken broth: adds richness while helping the rice cook perfectly
• Nacho cheese sauce: provides the creamy queso base without requiring you to make a homemade cheese sauce
• Rotel tomatoes: add acidity, brightness, and a hint of heat to balance the rich cheese
• Long-grain white rice: absorbs all the flavors while maintaining perfect texture

Step-by-Step Instructions

Prep the Chicken:

Cut chicken breasts into 1-inch pieces for even cooking. This size ensures they cook quickly and remain tender while still providing substantial bites in the finished dish.

Season and Cook:

Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add chicken pieces and all dried seasonings together. This immediate seasoning step allows the spices to toast slightly and adhere to the chicken creating deeper flavor. Stir frequently and cook until the chicken reaches 165℉ about 5-6 minutes. The chicken will develop a light golden exterior which adds texture contrast.

Create the Queso Base:

Drain any excess liquid from the pan this prevents watery rice. Add chicken broth, nacho cheese sauce, and Rotel tomatoes stirring to combine completely. Bring this mixture to a full rolling boil which prepares the liquid for properly cooking the rice. Watch for the telltale bubbles breaking across the entire surface.

Add Rice and Simmer:

Stir in the uncooked rice ensuring every grain is submerged in the liquid. Cover tightly with a lid and reduce heat to medium-low creating a gentle simmer environment. Cook undisturbed for 20-25 minutes until all liquid absorbs and rice becomes tender. Resist the urge to peek frequently as releasing steam affects cooking time.

Serve and Garnish:

Fluff the rice mixture gently with a fork before serving. Portion into bowls and offer toppings like sour cream, diced avocado, or pico de gallo for fresh contrast and visual appeal.

Pin it

The nacho cheese sauce is truly the magical ingredient here. While you might be tempted to substitute regular cheese I discovered through multiple tests that the processed cheese sauce creates that authentic queso texture that clings perfectly to every grain of rice and piece of chicken.

Storing and Reheating

This queso chicken and rice keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop overnight making it possibly even more delicious the next day. When reheating add a small splash of water or broth before microwaving to restore moisture and prevent drying out. Stir halfway through heating for even warming.

Easy Variations

Switching the protein is one of the simplest ways to vary this recipe. Ground beef creates a dish reminiscent of hamburger helper but infinitely more delicious. Ground turkey offers a lighter option while still providing satisfying texture. For a vegetarian version replace the chicken with an extra can of black beans and use vegetable broth instead of chicken broth.

Make Ahead Tips

This dish works wonderfully for meal prep. You can prepare the chicken with seasonings up to two days ahead and store in the refrigerator. You can also measure and combine all dry seasonings in advance. For a freezer meal option cook the dish completely cool thoroughly then portion into freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and may require additional broth. Adjust cooking time accordingly.

→ How do I make this dish spicier?

Use hot Rotel, add diced jalapeños, or include cayenne pepper or chili powder with the seasonings.

→ Can I substitute the chicken with another protein?

Absolutely! Ground beef, ground turkey, or cubed pork works well. Ensure to drain any excess liquid or grease.

→ What toppings pair well with this dish?

Try sour cream, pico de gallo, chopped tomatoes, sliced avocado, or shredded cheese for extra flavor.

→ Can I add vegetables to this meal?

Yes, chopped bell peppers, diced onions, or corn can be added with the chicken or stirred in with the cheese sauce.