One-pot Queso Chicken Rice
A creamy, cheesy, and flavorful one-pot meal featuring tender chicken and fluffy rice infused with zesty queso flavor. Perfect for a quick and satisfying weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
- 1 tablespoon Olive oil
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 cup Uncooked white rice Long-grain
- 2 cups Chicken broth
- 1 can (10 ounces) Rotel diced tomatoes and green chilies Mild, undrained
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 1.5 cups Shredded Monterey Jack cheese
- 0.5 cup Milk
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the uncooked rice, chicken broth, Rotel tomatoes (undrained), chili powder, and cumin. Bring the mixture to a boil.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed. Stir occasionally.
- Stir in the shredded Monterey Jack cheese and milk until the cheese is melted and the sauce is creamy. Taste and season with salt and pepper if needed.
- Serve hot, garnished with optional toppings like cilantro, sour cream, or sliced jalapeños.
Notes
This recipe is highly adaptable. Feel free to add other vegetables like bell peppers or corn. For a spicier kick, use hot Rotel or add a pinch of cayenne pepper.