One Pot Queso Chicken and Rice Recipe

If you’re on the hunt for an outrageously delicious, easy weeknight dinner, One Pot Queso Chicken and Rice is about to become your new obsession. This dish packs serious flavor, featuring perfectly seasoned chicken, tender rice, zesty tomatoes, and a double hit of gooey cheese for pure Tex-Mex comfort in every bite. Even better, you’ll only dirty one pot, making it the kind of hearty, crowd-pleasing meal you’ll crave after a long day. Whether you’re feeding picky kids or a table full of adult queso lovers, this melty masterpiece will have everyone scooping up seconds.

Ingredients You’ll Need

You’ll love how these everyday ingredients come together for maximum flavor and minimal fuss. Each one plays a starring role in creating the crave-worthy taste, irresistible texture, and colorful appeal that makes One Pot Queso Chicken and Rice absolutely unforgettable.

• Chicken breast: Boneless, skinless, and cut into bite-sized pieces guarantees juicy morsels that absorb all those Tex-Mex flavors.
• Olive oil: The essential start for sautéing your chicken and unlocking its savory richness.
• Garlic powder: Adds a mellow, aromatic depth without any fuss of mincing garlic cloves.
• Onion powder: Brings sweet, slightly sharp undertones without chopping an onion.
• Chili powder: Delivers subtle heat and that distinctive Southwestern kick.
• Cumin: Earthy, smoky, and totally necessary for Tex-Mex magic.
• Salt and pepper: Season to taste; they sharpen and round out the other spices beautifully.
• Long-grain white rice: The backbone of your meal, it cooks up fluffy and soaks up all those gorgeous flavors.
• Rotel diced tomatoes with green chilies (undrained): The secret to juicy, tangy, and slightly spicy notes that enliven every bite.
• Chicken broth: Much more flavorful than water; it infuses the rice and chicken with extra savoriness.
• Nacho cheese sauce (jarred or homemade): Creamy, melty, and the ultimate comfort upgrade for a one pot meal.
• Shredded cheddar or Mexican blend cheese: Melt-in-your-mouth, cheesy goodness layered throughout and on top.
• Optional toppings (cilantro, sour cream, avocado, jalapeños): These finishing touches add color, freshness, and a hint of decadence—customize to your heart’s content!

How to Make One Pot Queso Chicken and Rice

Step 1: Sauté the Chicken

Start by heating olive oil in a large pot or deep skillet over medium heat. Add your chicken pieces and season generously with garlic powder, onion powder, chili powder, cumin, plus salt and pepper. Sauté everything for 5 to 6 minutes, stirring occasionally, until your chicken is mostly cooked through and fragrant. This first step creates the foundation of rich flavor for your One Pot Queso Chicken and Rice.

Step 2: Add the Rice and Rotel

Go ahead and stir in the uncooked long-grain rice along with the entire can of Rotel—juices and all! Toasting the rice for a couple of minutes alongside the tomatoes and chilies amplifies the toasty, nutty rice flavor, and lets all those lively ingredients start mingling together. This is where the One Pot Queso Chicken and Rice begins to build its signature Tex-Mex character.

Step 3: Pour in Broth and Simmer

Pour in chicken broth, bring your pot to a gentle boil, then immediately drop the heat to low and cover it. Let your mixture simmer for 20 to 25 minutes, allowing the rice to grow perfectly fluffy and absorb all the spiced, savory flavors. Most of the liquid should be gone by the time you’re done, so if necessary, give it a few extra minutes to finish.

Step 4: Stir in the Queso

Once your rice is tender and the pot is nearly dry, it’s time for the magic touch—stir in the nacho cheese sauce and 1 cup of shredded cheese. Keep stirring until everything is luxuriously creamy and uniformly melted, turning your One Pot Queso Chicken and Rice irresistibly gooey.

Step 5: Finish with Toppings

Turn off the stove. Sprinkle the remaining shredded cheese across the top, then cover the pot for 5 minutes without heat. This simple step lets the cheese melt into a gorgeous layer. Finish with your favorite toppings—think a sprinkle of fresh cilantro, dollops of sour cream, creamy avocado, or a few jalapeño slices—before serving warm.

How to Serve One Pot Queso Chicken and Rice

Garnishes

Give your One Pot Queso Chicken and Rice some fresh flair by adding classic Tex-Mex garnishes. I love scattering chopped cilantro for a pop of flavor and color, creamy slices of avocado for richness, or spoonfuls of cool sour cream. If you’re into heat, don’t skip the crunchy jalapeños. A squeeze of fresh lime is the extra zing that draws out all the savory notes!

Side Dishes

This dish is so hearty on its own, but a few simple sides can take it over the top. Try serving with crisp tortilla chips for scooping, a green salad for crunch, or some charred corn or black beans for a little extra fiber. If you want to make dinner really special, warm flour tortillas alongside to wrap up your cheesy rice and chicken.

Creative Ways to Present

Get playful with presentation—pile your One Pot Queso Chicken and Rice into a wide serving bowl and surround with toppings for a family-style feast, or fill burrito bowls for a DIY Tex-Mex night with all the extras on the side. For lunchboxes or parties, spoon portions into individual cups and garnish for a fun grab-and-go treat!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), scoop the One Pot Queso Chicken and Rice into an airtight container once it’s completely cooled. It’ll keep beautifully in the refrigerator for up to 4 days, making weekday lunches especially exciting.

Freezing

Yes, this meal is totally freezer-friendly! Cool everything thoroughly, portion into freezer-safe containers, and freeze for up to 2 months. The cheese stays creamy, and reheating brings the flavors back to life—just make sure to thaw overnight in the fridge for best results.

Reheating

Reheat single servings in the microwave, stirring every 30 seconds until hot and creamy. Or rewarm gently in a pot over medium-low heat, adding a splash of extra broth if the rice seems dry. Top with fresh cilantro and a sprinkle of cheese to bring back its just-cooked glamour!

FAQs

Can I use brown rice instead of white rice?

Absolutely, but keep in mind that brown rice will require a bit more liquid and a longer cook time. Check the rice occasionally, and add extra broth if needed to make sure it turns out fluffy and perfectly cooked.

What if I don’t have Rotel tomatoes?

No worries—substitute with a can of diced tomatoes and add a small can of chopped green chilies. You’ll still get that awesome spicy, tangy kick that makes One Pot Queso Chicken and Rice unforgettable.

Is there a way to make this dish vegetarian?

Yes! Swap the chicken for black beans or chickpeas and use vegetable broth instead of chicken broth. The rest of the flavors and the gooey queso experience stay just as delicious.

How spicy is this recipe?

Generally, it’s mild to medium, depending on the Rotel and how much chili powder you use. For less heat, use mild Rotel and less chili powder; for more, toss in extra jalapeños or a dash of hot sauce!

Can I prepare One Pot Queso Chicken and Rice ahead of time for parties?

Definitely! Make it earlier in the day, then keep it warm in the oven (covered) or transfer to a slow cooker on the warm setting. Give it a quick stir and sprinkle extra cheese on just before serving for best results.

Final Thoughts

One Pot Queso Chicken and Rice is a weeknight winner that somehow tastes even better than it looks—cheesy, savory, and endlessly comforting. I hope you gather up your ingredients and give this one a try soon; it’s the kind of meal that always brings everyone to the table, eager for seconds!

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