One Pot Queso Chicken Rice

This hearty One Pot Queso Chicken and Rice has become my weeknight dinner superstar. With juicy chicken pieces, tender rice, and a creamy queso sauce made from Rotel tomatoes and nacho cheese, it delivers restaurant-quality flavor with minimal cleanup. I created this dish when my family needed comfort food but I had zero energy for complicated cooking.

My teenagers request this dish at least twice a month. The first time I made it during a hectic week of soccer practice and dance lessons, I was amazed at how quickly it came together. Now it's our go-to meal when we want something satisfying without the fuss.

Ingredients

• Boneless skinless chicken breast: provides lean protein and dices easily for even cooking
• Olive oil: helps brown the chicken and adds richness without heaviness
• Garlic powder: delivers aromatic flavor without the work of mincing fresh garlic
• Onion powder: adds savory depth without tears or chopping
• Cumin: brings warm earthy notes essential for that Mexican-inspired flavor profile
• Kosher salt: enhances all the flavors without being too harsh
• Black pepper: adds a subtle heat that balances the creaminess
• Chicken broth: creates a flavorful cooking liquid for perfect rice
• Nacho cheese sauce: forms the creamy queso base no extra shredding required
• Rotel tomatoes: add tang acidity and mild heat in one convenient can
• Long grain white rice: cooks perfectly in this one pot method and stays fluffy

Step-by-Step Instructions

Prep the Chicken:

Cut chicken breasts into small bite-sized pieces about 1-inch in size. Keeping the pieces uniform helps them cook at the same rate and ensures tender results in every bite.

Season and Cook Chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken pieces along with all the dried seasonings. Cook while stirring frequently until chicken reaches 165°F internally. This usually takes about 5-6 minutes. The seasonings will form a flavorful crust on the chicken pieces. If excess liquid has accumulated in the pan after cooking drain it off to prevent watery rice.

Create the Queso Base:

Pour in chicken broth followed by the nacho cheese sauce and Rotel tomatoes. Stir well to combine everything ensuring no cheese sticks to the bottom. Bring the mixture to a full rolling boil which helps the rice cook evenly.

Add Rice and Simmer:

Once boiling stir in the uncooked rice making sure all grains are submerged in liquid. This prevents crunchy spots in your finished dish. Cover the pan tightly with a lid and reduce heat to medium-low.

Final Cooking:

Let the mixture simmer undisturbed for 20-25 minutes. Resist the urge to lift the lid as this releases steam needed for cooking. The dish is done when all liquid is absorbed and rice is tender. If rice seems slightly undercooked but liquid is gone add 2 tablespoons water and cook 2-3 minutes longer.

Pin it

The nacho cheese sauce is truly the secret ingredient here. When my daughter first suggested using it instead of shredded cheese I was skeptical. But the way it melts into the rice creating pockets of creamy goodness convinced me immediately. Now I keep a can in the pantry specifically for this recipe.

Make Ahead and Storage Tips

This dish actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water or chicken broth before microwaving to restore the creamy texture. For best results reheat gently in the microwave at 70% power stirring halfway through.

Smart Substitutions

This recipe is incredibly versatile and forgiving. Swap the chicken for ground beef turkey or even plant-based crumbles for a different protein option. Brown rice can replace white rice but will require about 15 minutes additional cooking time and an extra 1/2 cup of broth. For a lighter version use reduced-fat nacho cheese and low-sodium broth. If Rotel is unavailable substitute a can of diced tomatoes plus a small can of diced green chiles.

Serving Suggestions

While delicious on its own this dish transforms into a spectacular meal with thoughtful toppings. Serve it with a dollop of sour cream fresh sliced avocado and a sprinkle of chopped cilantro. For extra crunch add crushed tortilla chips on top. A simple side salad with lime vinaigrette provides a refreshing contrast to the rich queso flavors. During summer months I like to add grilled corn cut from the cob for a seasonal twist.

Frequently Asked Questions

→ Can I make this dish spicier?

Yes, you can make it spicier by using medium or hot Rotel, adding cayenne pepper, chili powder, or even diced jalapeños or green chiles to the dish.

→ Can I substitute the chicken with another protein?

Absolutely! Try using ground beef, ground turkey, or ground chicken instead of chicken breast. Make sure to drain any excess grease after cooking.

→ What type of rice works best for this recipe?

Long-grain white rice is recommended for the best texture, but you can also experiment with other varieties, making sure to adjust the cook time as needed.

→ Can I add beans to this dish?

Yes, adding a can of black or pinto beans works well. Be sure to rinse and drain the beans before adding them to the pot with the cheese sauce and broth.

→ What toppings can I serve with this dish?

Top with sour cream, pico de gallo, chopped tomatoes, avocado slices, or even shredded cheese for added flavor and texture.