One Pot Queso Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breast (approximately 2 large pieces)
02 -
1 tablespoon extra-virgin olive oil
03 -
1 teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon cumin
06 -
½ teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
2¼ cups chicken broth
09 -
1 can (15 oz) nacho cheese sauce
10 -
1 can (10 oz) Rotel
11 -
1½ cups uncooked long-grain white rice
# Instructions:
01 -
Cut the chicken into small bite-sized pieces or strips, approximately 1 inch each.
02 -
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, cumin, kosher salt, and black pepper. Cook while stirring frequently until the chicken reaches an internal temperature of 165℉. If excess liquid accumulates, drain it.
03 -
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring the mixture to a boil.
04 -
Once the mixture is boiling, stir in the uncooked rice.
05 -
Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
06 -
Serve immediately. Optionally, garnish with toppings like sour cream, pico de gallo, chopped tomatoes, or sliced avocado.
# Notes:
01 -
For a spicier dish, use medium or hot Rotel, add cayenne pepper or chili powder, or mix in diced green chiles or jalapeños with the broth and cheese.
02 -
Ground beef, turkey, or chicken can replace the chicken chunks. Cook and crumble, and drain excess grease before use.
03 -
Black beans or pinto beans can be added. Make sure to drain and rinse them before combining.