Print

One Pot Queso Chicken and Rice Recipe

One Pot Queso Chicken and Rice Recipe

5.3 from 19 reviews

This One Pot Queso Chicken and Rice recipe is a delicious and comforting dish that combines tender chicken, flavorful rice, and gooey cheese in one pot for easy preparation and minimal cleanup. It’s a perfect meal for a busy weeknight or a casual get-together with friends and family.

Ingredients

Scale

Chicken:

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Rice Mixture:

  • 1½ cups long-grain white rice (uncooked)
  • 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
  • 2¼ cups chicken broth
  • 1 cup nacho cheese sauce (jarred or homemade)
  • 1½ cups shredded cheddar or Mexican blend cheese
  • Optional toppings: chopped cilantro, sour cream, diced avocado, jalapeños

Instructions

  1. Sauté the Chicken – In a large pot or deep skillet, heat olive oil over medium heat. Add the chicken, season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until chicken is mostly cooked through.
  2. Add the Rice and Rotel – Stir in the uncooked rice and the entire can of Rotel (including juices). Cook for 1–2 minutes to toast the rice slightly and allow flavors to mingle.
  3. Pour in Broth and Simmer – Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and most of the liquid has absorbed.
  4. Stir in the Queso – Once the rice is cooked, stir in the nacho cheese sauce and 1 cup of shredded cheese. Mix until melted and creamy.
  5. Finish with Toppings – Turn off the heat. Sprinkle the remaining cheese on top, cover the pot, and let it sit for 5 minutes until the cheese is melted. Garnish as desired and serve warm.

Nutrition

Keywords: One Pot, Queso, Chicken, Rice, Tex-Mex, Easy, Comfort Food