This One Pot Queso Chicken and Rice recipe is the kind of dish that brings the whole family to the table—quick, flavorful, and dripping with creamy queso goodness. I first stumbled across this combination on a trip to Austin, where Tex-Mex comfort food is a way of life. Inspired by those unforgettable cheesy rice bowls served in cast iron skillets, I knew I had to recreate something just as cozy but simple enough for busy weeknights.
Now it’s a go-to in my kitchen, perfect for any season and ideal for when you need something hearty and homemade—without the pile of dirty dishes.
Table of Contents
Why You’ll Love This One Pot Queso Chicken and Rice
- One Pot Wonder: Everything cooks in a single pot—less mess, more flavor.
- Kid-Friendly Flavors: Creamy, cheesy, and mild enough for the little ones.
- Meal Prep Friendly: Reheats beautifully and can be portioned for lunches.
- Bold Tex-Mex Taste: Combines spicy Rotel, seasoned chicken, and nacho cheese sauce.
- No Oven Required: A stovetop dish that comes together in under an hour.
Recipe Timing
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 50 minutes
Ingredients
Serves approximately 6
- 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
- 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
- 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 chicken, season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until chicken is mostly cooked through.
2. Add the Rice and Rotel
Stir in the uncooked rice and the entire can of Rotel (including juices). Cook for 1–2 minutes to toast the rice slightly and allow flavors to mingle.
3. Pour in Broth and Simmer
Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and most of the liquid has absorbed.
4. Stir in the Queso
Once the rice is cooked, stir in the nacho cheese sauce and 1 cup of shredded cheese. Mix until melted and creamy.
5. Finish with Toppings
Turn off the heat. Sprinkle the remaining cheese on top, cover the pot, and let it sit for 5 minutes until the cheese is melted. Garnish as desired and serve warm.
Nutrition Facts (Per Serving, approx.)
- Calories: 480
- Carbohydrates: 36g
- Protein: 28g
- Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 890mg
- Fiber: 2g
- Sugar: 4g
Nutritional values are estimates.
Tips for Success
- Use Long-Grain Rice: Short-grain rice or instant rice may become mushy.
- Don’t Skip the Rotel: It’s key to the dish’s Tex-Mex flavor.
- Make It Spicier: Add cayenne or a diced jalapeño with the chicken.
- Leftovers Tip: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.
Variations
- Vegetarian Version: Skip the chicken and add black beans and corn.
- Beefy Queso Bowl: Use ground beef instead of chicken.
- Queso Verde: Use green chile enchilada sauce and Monterey Jack cheese.
Serving Suggestions
Pair with a crisp green salad, tortilla chips, or even wrap leftovers in a flour tortilla for a killer Tex-Mex burrito.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but increase the cooking time and liquid. Brown rice takes about 45–50 minutes and needs about 3 cups of broth.
Can I use leftover rotisserie chicken?
Absolutely. Add it after the rice has cooked and warm it through with the queso.
Is this freezer-friendly?
It is! Let it cool completely, portion into airtight containers, and freeze up to 2 months. Thaw overnight and reheat with a splash of broth or milk.
What if I don’t have nacho cheese sauce?
You can melt 1 tablespoon of butter, whisk in 1 tablespoon of flour, then add 1 cup milk and 1½ cups shredded cheddar. Stir until thick and smooth.
External Resources
- How to Make Homemade Nacho Cheese Sauce – The Chunky Chef
- Tips for Cooking Rice in One-Pot Meals – Serious Eats
- Tex-Mex Flavors: A Primer – Taste Cooking
- Safe Chicken Temperatures – USDA
One Pot Queso Chicken and Rice : Easy Tex-Mex Food
- Total Time: 50
Description
This One Pot Queso Chicken and Rice recipe is the kind of dish that brings the whole family to the table—quick, flavorful, and dripping with creamy queso goodness.
Ingredients
- 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
- 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
- Optional toppings: chopped cilantro, sour cream, diced avocado, jalapeños
Instructions
In a large pot or deep skillet, heat olive oil over medium heat. Add the chicken, season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until chicken is mostly cooked through.
Stir in the uncooked rice and the entire can of Rotel (including juices). Cook for 1–2 minutes to toast the rice slightly and allow flavors to mingle.
Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and most of the liquid has absorbed.
Once the rice is cooked, stir in the nacho cheese sauce and 1 cup of shredded cheese. Mix until melted and creamy.
Turn off the heat. Sprinkle the remaining cheese on top, cover the pot, and let it sit for 5 minutes until the cheese is melted. Garnish as desired and serve warm.
Notes
- Use Long-Grain Rice: Short-grain rice or instant rice may become mushy.
- Don’t Skip the Rotel: It’s key to the dish’s Tex-Mex flavor.
- Make It Spicier: Add cayenne or a diced jalapeño with the chicken.
- Leftovers Tip: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 480
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
Keywords: Easy One Pot Queso Chicken and Rice
