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