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
Scale
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.
