Queso Chicken and Rice Skillet
Hola! When I first started experimenting with quick Mexican-inspired dinners, I wanted something creamy, comforting, and made in one pan.
That’s how this One Pot Queso Chicken and Rice came to life! It’s the kind of dish that fills your kitchen with the smell of melted cheese, garlic, and spice while keeping cleanup to a single skillet.
Tender chicken, fluffy rice, and a cheesy, zesty queso sauce come together in under 35 minutes, making it the perfect busy-weeknight meal. This queso chicken casserole is everything you want in comfort food: creamy, flavorful, and totally family-approved.
Quick Recipe Overview
| Prep Time | 5 minutes |
|---|---|
| Cook Time | 28 minutes |
| Total Time | 33 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican-Inspired |
| Best Season | All year |
Why You’ll Love This Recipe
- One pan, no mess: Everything cooks in a single skillet, saving time and dishes.
- Quick and satisfying: Ready in 30 minutes but feels like an indulgent, slow-cooked meal.
- Family favorite: Kids and adults love the cheesy, creamy sauce with just a hint of spice.
- Customizable: Add beans, veggies, or use ground meat instead of chicken for easy variations.
- Perfect for busy nights: This one pot casserole is hearty, comforting, and reheats beautifully for lunch the next day.
One Pot Queso Chicken and Rice
- Total Time: 33 minutes
- Yield: 6 servings 1x
Description
One Pot Queso Chicken and Rice is creamy, cheesy, and full of zesty flavor. Tender chicken, fluffy rice, Rotel tomatoes, and nacho cheese sauce come together in one skillet for an easy, family-friendly dinner perfect for busy weeknights.
Ingredients
- 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
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel tomatoes
- 1½ cups uncooked long-grain white rice
Instructions
1. Cut chicken into small, bite-sized pieces about 1 inch each.
2. Heat olive oil in a large skillet with high sides over medium-high heat. Add chicken pieces and season with garlic powder, onion powder, cumin, salt, and pepper. Cook, stirring frequently, until chicken is browned and cooked through to 165°F. Drain any excess liquid.
3. Add chicken broth, nacho cheese sauce, and Rotel to the skillet. Stir and bring to a boil.
4. Once boiling, stir in uncooked rice. Cover the skillet with a tight-fitting lid and reduce heat to medium-low.
5. Cook for 20–25 minutes, or until rice is tender and most liquid is absorbed.
6. Fluff with a fork and serve warm with toppings like sour cream, pico de gallo, avocado, or fresh cilantro.
Notes
Use long-grain white rice for best texture.
If you prefer a lighter option, substitute evaporated milk for part of the nacho cheese sauce.
Add a can of drained black beans or pinto beans for extra protein.
Make it spicy with diced jalapeños, chili powder, or medium/hot Rotel.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 431 kcal
- Sugar: 4 g
- Sodium: 1198 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 57 mg
Ingredients
- 1 pound boneless, skinless chicken breast (about 2 large 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
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel tomatoes
- 1½ cups uncooked long-grain white rice
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breast | Cut into even pieces so it cooks quickly and stays tender. |
| Olive oil | Adds flavor and helps brown the chicken evenly. |
| Garlic and onion powder | Quick seasoning shortcut for deep flavor without chopping. |
| Cumin | Adds a warm, smoky layer that balances the cheesy sauce. |
| Nacho cheese sauce | Use canned for convenience or homemade queso for extra richness. |
| Rotel tomatoes | Choose mild, medium, or hot to control the spice level. |
| Rice | Long-grain white rice cooks evenly and absorbs flavor perfectly. |
| Chicken broth | Use low-sodium to control salt and let the queso shine. |
Step-by-Step Instructions
- Prep the chicken: Cut chicken into bite-sized pieces, about 1 inch each. Pat dry for better browning.
- Cook the chicken: Heat olive oil in a large skillet with tall sides over medium-high heat. Add chicken and all seasonings (garlic powder, onion powder, cumin, salt, and pepper). Cook for 5 to 7 minutes, stirring often, until golden and cooked through. Drain any excess liquid.
- Add the liquids: Pour in chicken broth, nacho cheese sauce, and Rotel. Stir gently and bring to a boil.
- Add the rice: Once boiling, stir in uncooked rice. Cover the pan with a tight-fitting lid and reduce the heat to medium-low.
- Simmer: Let it cook for 20 to 25 minutes, or until rice is tender and most liquid has been absorbed. Avoid lifting the lid too early to ensure the rice cooks evenly.
- Serve: Fluff with a fork and serve immediately with your favorite toppings like sour cream, avocado slices, or pico de gallo.
Helpful Tips
- If you notice excess liquid after cooking, let the skillet sit uncovered for 5 minutes so it thickens.
- For extra richness, stir in shredded cheddar or Monterey Jack cheese just before serving.
- Always use long-grain rice; short-grain can become too sticky.
- Want to add color? Mix in diced bell peppers or green onions at the end.
Expert Tips for the Best Results
- Brown the chicken well before adding liquid for deeper flavor.
- Use a heavy-bottomed skillet with a lid to prevent burning.
- Stir only once after adding rice to avoid making it mushy.
- For restaurant-style texture, add a drizzle of crema or extra queso right before serving.
Recipe Variations
- Protein Swap: Use ground beef, ground turkey, or shredded rotisserie chicken instead of chicken chunks. Drain grease before adding the broth.
- Make It Spicy: Use hot Rotel or add diced jalapeños, chili powder, or cayenne.
- Add Beans: Mix in one can of drained black beans or pinto beans for extra protein and texture.
- Veggie Boost: Add chopped zucchini, corn, or bell peppers in the last 10 minutes of cooking.
Make Ahead & Freezer Tips
This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of broth or milk to keep it creamy. You can also freeze cooked portions for up to 3 months. Thaw overnight before reheating.
Serving Suggestions
Serve topped with diced tomatoes, cilantro, and a dollop of sour cream. Add tortilla chips or a side salad for crunch and freshness. For a family dinner, serve straight from the skillet for that cozy, shared-meal feel.
Pairing Ideas
Pair with a refreshing lime soda, sparkling water, or a chilled Mexican beer. Side dishes like elote-style corn, guacamole, or a simple green salad complement the cheesy richness perfectly.
Storage and Reheating Tips
Store in an airtight container for up to 4 days. Reheat in a skillet over low heat, adding a splash of broth to loosen the sauce. Microwave individual portions in 1-minute intervals, stirring between each.
Frequently Asked Questions (FAQs)
Can I use brown rice? You can, but it requires more liquid and a longer cooking time, about 45 minutes.
Can I use shredded chicken? Yes, just reduce the simmering time to 15 minutes since it’s already cooked.
How do I make it less spicy? Use mild Rotel and skip any added chiles or cayenne.
Can I make this vegetarian? Yes, replace chicken with black beans and extra vegetables.
Will minute rice work? It can, but reduce broth to 1½ cups and cook for only 10 minutes.
Can I add more cheese? Absolutely, stir in shredded cheese at the end for an extra gooey finish.
Is it freezer-friendly? Yes, cool completely before freezing for up to 3 months.
Nutrition Info
| Serving Size | 1 serving |
|---|---|
| Calories | 431 kcal |
| Protein | 23 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 57 mg |
| Sodium | 1198 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 463 IU |
| Vitamin C | 5 mg |
| Calcium | 89 mg |
| Iron | 1 mg |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
One Pot Queso Chicken and Rice is creamy, cheesy comfort food made easy. It’s quick, delicious, and perfect for feeding a hungry family on busy nights. With bold queso flavor, tender chicken, and fluffy rice, it’s a dinner everyone will ask for again and again.
👉 Craving more bold Mexican flavor? Check out my Crock Pot Birria Tacos — tender, crispy, and bursting with rich, slow-cooked goodness.
