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One Pot Queso Chicken and Rice : Easy Comfort Food Recipe

One Pot Queso Chicken and Rice : Easy Comfort Food Recipe
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★★★★★

4.8 from 16 reviews

This One Pot Queso Chicken and Rice is a comforting and flavorful meal that combines tender, seasoned chicken with creamy nacho cheese, tender rice, and a hint of spice from diced tomatoes and green chilies. It’s an easy, all-in-one dish perfect for busy weeknights that brings together Mexican-inspired flavors in a creamy, cheesy casserole that’s sure to satisfy the whole family.

Ingredients

Scale

Chicken and Seasoning

  • 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

Main Ingredients

  • 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, divided

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 bite-sized chicken pieces and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is mostly cooked through and slightly browned.
  2. Add the Rice and Rotel: Stir in the uncooked rice along with the entire can of undrained Rotel diced tomatoes and green chilies. Cook for 1 to 2 minutes to slightly toast the rice and allow the flavors to meld together.
  3. Pour in Broth and Simmer: Add the chicken broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.
  4. Stir in the Queso: After the rice is cooked, stir in the nacho cheese sauce along with 1 cup of the shredded cheese. Mix well until the cheese melts completely, creating a creamy and cheesy consistency.
  5. Finish with Toppings: Turn off the heat and sprinkle the remaining ½ cup of shredded cheese over the top. Cover the pot again and let it sit for 5 minutes so the cheese on top melts. Garnish with optional toppings such as chopped cilantro, sour cream, diced avocado, or jalapeños before serving warm.

Notes

  • Use fresh chicken breasts and cut them evenly for uniform cooking.
  • If you prefer a spicier dish, add extra jalapeños or a pinch of cayenne pepper.
  • For a vegetarian version, substitute the chicken with firm tofu or beans and use vegetable broth.
  • Nacho cheese sauce can be homemade or store-bought for convenience.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of broth if the dish seems dry.

Nutrition

Keywords: queso chicken, one pot meal, chicken and rice, cheesy chicken recipe, easy dinner, Mexican comfort food

Find it online: https://nataliereeve.com/one-pot-queso-chicken-and-rice-easy-comfort-food-recipe/