Description
Creamy one-pot queso chicken and rice brings Mexican-inspired comfort straight to dinner tables with minimal cleanup. Cheesy, spicy goodness combines tender chicken and fluffy rice into a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound boneless skinless chicken breasts, cut into small cubes
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Base and Additional Ingredients:
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup jarred queso cheese sauce
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat, creating a sizzling cooking surface.
- Add cubed chicken and sprinkle with garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Sauté for 5-7 minutes until chicken turns golden brown and is completely cooked through.
- Incorporate uncooked rice, chicken broth, queso cheese sauce, and diced tomatoes with green chilies. Thoroughly blend all ingredients, ensuring even distribution.
- Increase heat to bring the mixture to a rolling boil, then immediately reduce to low. Cover with a tight-fitting lid and allow to simmer for 18-20 minutes, or until rice reaches a tender consistency and liquid is fully absorbed.
- After rice is cooked, generously scatter shredded Mexican blend cheese across the surface. Replace lid and let stand for 2-3 minutes, allowing cheese to melt completely.
- Remove from heat and gently fold ingredients to integrate melted cheese. Garnish with freshly chopped cilantro and serve immediately while piping hot.
Notes
- Select chicken breasts that are similar in size to ensure even cooking and prevent dryness.
- Toast rice briefly before adding liquids to enhance its nutty flavor and prevent clumping.
- Substitute dairy-free queso and cheese for a vegan version using plant-based alternatives like cashew cheese or nutritional yeast.
- Use brown rice instead of white for added fiber and nutrients, adjusting cooking time and liquid ratio accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 85 mg