If you’re craving a comforting, cheesy, and downright delicious meal that comes together with minimal fuss, the Easy One Pot Queso Chicken and Rice Recipe is your go-to solution. This dish brings together tender chicken, fluffy rice, and a rich, creamy queso cheese sauce all cooked in a single pot—making your kitchen cleanup just as easy as the cooking. Every bite is a cozy explosion of bold flavors, creamy textures, and just the right amount of spice, making it perfect for busy weeknights or when you want something satisfying without the hassle.
Ingredients You’ll Need
These ingredients are simple, straightforward, and play essential roles in building the flavor, texture, and colorful appeal of this Easy One Pot Queso Chicken and Rice Recipe. From the spices that create a warm, smoky backbone to the creamy cheeses that bind it all together, each item has a delicious purpose.
- Olive oil: Adds a subtle fruitiness and helps brown the chicken to perfection.
- Boneless, skinless chicken breasts: Tender, lean protein that takes on the spices beautifully.
- Chili powder: Brings mild warmth and depth to the chicken.
- Cumin: Offers a smoky, earthy note that complements the queso.
- Garlic powder: Adds savory complexity without overpowering the dish.
- Onion powder: Provides a sweet, subtle onion flavor engaging all the tastebuds.
- Uncooked long-grain rice: Cooks up fluffy and soaks up all the savory juices perfectly.
- Chicken broth: The flavorful liquid that tenderizes rice and infuses richness.
- Diced tomatoes with green chilies: Adds bright acidity and gentle heat for a southwestern kick.
- Queso dip (store-bought or homemade): The creamy queso magic that makes the dish irresistibly cheesy.
- Shredded cheddar cheese: Melts into gooey goodness and adds sharpness.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Optional toppings: Chopped cilantro, diced avocado, and lime wedges for freshness and extra zing.
How to Make Easy One Pot Queso Chicken and Rice Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper for a robust flavor profile. Cook the chicken for about 5 to 7 minutes until you get a beautifully browned, slightly crispy exterior. Once cooked, remove the chicken and set it aside to keep the juicy tenderness locked in.
Step 2: Toast the Rice
In the same skillet, add the uncooked long-grain rice. Toast it for 1 to 2 minutes by stirring frequently. This step intensifies the flavor of the rice and ensures it develops a slightly nutty aroma, which adds an unexpected depth to the Easy One Pot Queso Chicken and Rice Recipe.
Step 3: Combine Ingredients
Pour in the chicken broth and the can of diced tomatoes with green chilies. Return the cooked chicken to the skillet and gently stir all the ingredients to combine. The tomatoes add a slight tang and a subtle heat that wakes up the entire dish, while the broth keeps everything moist so the rice cooks perfectly.
Step 4: Cook the Rice
Bring everything to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed. Stir occasionally to prevent sticking, ensuring each grain of rice is perfectly cooked and infused with those wonderful flavors.
Step 5: Add Cheese and Finish
Once the rice is tender, stir in the queso dip and half of the shredded cheddar cheese. Mix until everything melts together into a creamy, cheesy delight. Afterward, sprinkle the remaining cheddar on top, cover the pot again, and let the cheese melt for 2 to 3 minutes. This final burst of cheese melts just right, giving you that gooey topping that makes this Easy One Pot Queso Chicken and Rice Recipe so comforting.
How to Serve Easy One Pot Queso Chicken and Rice Recipe
Garnishes
To bring even more freshness and texture to the dish, sprinkle on chopped cilantro for a bright herbal note. Add diced avocado to introduce creamy coolness that contrasts the spice, and squeeze lime wedges over the top for a zesty finish that elevates every bite.
Side Dishes
This recipe is hearty enough to stand on its own, but pairing it with fresh, crisp side salads or roasted vegetables creates a perfectly balanced meal. Consider serving with Mexican street corn or a simple cucumber salad for some refreshing crunch alongside your cheesy chicken and rice.
Creative Ways to Present
For a fun twist, serve the Easy One Pot Queso Chicken and Rice Recipe in warm flour tortillas for cheesier chicken burritos or scoop it onto chipotle-spiced nachos for a shareable appetizer at your next gathering. It’s also incredible spooned into halved bell peppers or stuffed into tortillas for easy handheld meals.
Make Ahead and Storage
Storing Leftovers
Leftovers of this cheesy chicken and rice dish store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen with time, making your next meal just as delightful.
Freezing
If you want to save it for longer, freeze portions in a sealed container for up to 2 months. Just thaw overnight in the fridge before reheating—perfect for busy days when you want a quick but satisfying meal.
Reheating
To reheat, warm the leftovers gently on the stovetop over medium-low heat with a splash of chicken broth or water to revive the creamy texture. Alternatively, microwave in short bursts, stirring in between for even heating. You’ll get that melty queso goodness all over again.
FAQs
Can I use a different type of cheese in the Easy One Pot Queso Chicken and Rice Recipe?
Absolutely! While queso dip and cheddar give it classic flavor and meltiness, feel free to experiment with Monterey Jack, pepper jack, or even a blend of Mexican cheeses to customize the dish to your liking.
Is this recipe spicy?
The recipe has a mild warmth from the chili powder and diced tomatoes with green chilies, but it’s definitely not overly spicy. You can adjust the heat by adding more chili powder or fresh jalapeños if you like a kick.
Can I make this dish vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, bell peppers, or even beans. Use vegetable broth instead of chicken broth, and you still get that creamy, comforting vibe without meat.
What if I don’t have queso dip on hand?
No worries! You can quickly make a simple queso by melting Velveeta with a splash of milk and adding a little diced green chilies. Or just increase the amount of shredded cheese and stir in some cream cheese for creaminess.
Can I use brown rice instead of long-grain white rice?
You can substitute brown rice, but keep in mind it will take longer to cook and might absorb the liquid differently, so adjust cooking times and broth quantities accordingly to get the best texture.
Final Thoughts
There’s something so comforting and downright delicious about the Easy One Pot Queso Chicken and Rice Recipe that makes it a must-try for every home cook. It combines ease with hearty flavors and that dreamy creamy queso melting throughout. Whether you’re cooking for your family or just treating yourself, this dish is sure to become a fast favorite on your dinner rotation. Give it a try and enjoy all the cheesy, cozy goodness in one pot!
Print
Easy One Pot Queso Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Easy One Pot Queso Chicken and Rice is a creamy, flavorful dish combining tender chicken, spicy-seasoned rice, and cheesy queso dip. Prepared all in one skillet, it makes for a convenient and delicious weeknight dinner that’s perfect for feeding a family of four. The blend of spices, diced tomatoes with green chilies, and melted cheddar cheese create a comforting Tex-Mex inspired meal that can be customized with fresh toppings like cilantro, avocado, and lime wedges.
Ingredients
Chicken and Spices
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Rice and Broth
- 1 cup uncooked long-grain rice
- 2 1/2 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
Cheese
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded cheddar cheese, divided
Optional Toppings
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add them to the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Toast the Rice: In the same skillet, add the uncooked long-grain rice to the remaining oil and chicken drippings. Toast the rice for 1-2 minutes, stirring frequently, to bring out its nutty flavor.
- Combine Ingredients: Pour in the chicken broth and the can of diced tomatoes with green chilies. Return the cooked chicken to the skillet and stir everything together to combine evenly.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally for even cooking.
- Add Cheese: Once the rice is cooked, stir in the queso dip and half of the shredded cheddar cheese. Mix until the cheese is fully melted and the mixture is creamy.
- Serve: Sprinkle the remaining shredded cheddar cheese on top. Cover the skillet again and let the cheese melt for 2-3 minutes. Serve warm, garnished with optional toppings like chopped cilantro, diced avocado, and lime wedges for added freshness and flavor.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- If you prefer a spicier dish, add extra diced jalapeños or use a hotter queso dip.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water to maintain creaminess.
- This recipe can be made gluten-free by ensuring your queso dip and broth are gluten-free.
