One Pot Queso Chicken Rice (Printable Version)
# What You’ll Need:
01 -
1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
02 -
1 tablespoon extra-virgin olive oil
03 -
1 teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon cumin
06 -
½ teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
2¼ cups chicken broth
09 -
1 can (15 oz) nacho cheese sauce
10 -
1 can (10 oz) Rotel
11 -
1½ cups uncooked long-grain white rice
# Steps to Follow:
01 -
Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
02 -
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and dried seasonings. Cook, stirring frequently, until chicken reaches an internal temperature of 165°F.
03 -
Drain any excess liquid from the pan. Stir in chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil.
04 -
Once boiling, stir in the uncooked rice. Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
05 -
Serve immediately with taco toppings like sour cream, pico de gallo, or sliced avocado.
# Additional Notes:
01 -
Opt for ground beef, turkey, or chicken instead of chicken chunks for variety. Make it spicier by using medium or hot Rotel, cayenne, chili powder, diced green chiles, or chopped jalapeños.