Go Back
–+ servings
Benjamin

Quick & Easy One-Pot Queso Chicken and Rice

This One-Pot Queso Chicken and Rice is a creamy, cheesy, and flavor-packed meal perfect for busy weeknights. Juicy chicken, zesty Rotel tomatoes, and rich nacho cheese sauce come together with tender rice in a single pot for an easy, comforting dinner that the whole family will love. With minimal prep and easy cleanup, this dish is sure to become a household favorite
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ¼ cups chicken broth
  • 1 can 15 oz nacho cheese sauce
  • 1 can 10 oz Rotel (diced tomatoes with green chilies)
  • 1 ½ cups uncooked long-grain white rice

Method
 

  1. Cook the Chicken – In a large skillet or pot over medium-high heat, warm the olive oil. Add the diced chicken, garlic powder, onion powder, cumin, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through.
  2. Add Liquids & Rice – Pour in the chicken broth, nacho cheese sauce, and Rotel. Stir everything together and bring the mixture to a boil.
  3. Simmer Until Tender – Once boiling, stir in the uncooked rice. Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is fully cooked and the liquid is absorbed.
  4. Fluff & Serve – Remove from heat, fluff the rice with a fork, and serve warm. Garnish with your favorite toppings such as fresh cilantro, sour cream, or sliced avocado.

Notes

    • If using brown rice, increase the broth to 3 cups and extend the cooking time to about 35-40 minutes.
    • Want extra spice? Add diced jalapeños or a dash of hot sauce.
    • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
    • If reheating, add a splash of chicken broth or milk to maintain the creamy consistency.
    • This dish pairs well with a side salad, roasted vegetables, or warm tortillas for a complete meal.

Tried this recipe?

Let us know how it was!