Easy One Pot Queso Chicken and Rice Recipe
If you crave gooey cheese, tender chicken, and bold Tex-Mex flavors but dread a mountain of dishes, Easy One Pot Queso Chicken and Rice is about to change your dinner game in the best way possible. We’re talking about a hearty, comforting meal, packed with juicy bites of chicken, perfectly fluffy rice, a gentle kick of spice, and a river of melty cheddar queso—all made in a single pan. With every spoonful, this Easy One Pot Queso Chicken and Rice delivers vibrant color, zest, and warmth, and best of all, it’s effortless enough for the busiest weeknights but indulgent enough to make dinner feel special.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this dish is how everyday pantry staples and a handful of fresh ingredients come together for maximum flavor. Each component plays an important role: bringing in color, building body, or delivering that irresistible cheesy factor. Let’s walk through what you’ll need for your Easy One Pot Queso Chicken and Rice.
- Chicken Breasts: Boneless, skinless pieces guarantee juicy bites and they soak up all those Tex-Mex spices beautifully.
- Olive Oil: Just a tablespoon helps brown the chicken and add rich, savory flavor to the base.
- Onion: Diced onion adds sweetness and depth, softening into the sauce.
- Garlic: Fresh minced garlic lifts everything with its aromatic warmth, so don’t skimp!
- Long-Grain White Rice: This rice cooks up fluffy and tender, and won’t get mushy in your one-pot creation.
- Chili Powder: A classic Tex-Mex spice, it gives this meal its characteristic warm, smoky flavor.
- Cumin: Just a touch brings earthy undertones that round out the spices beautifully.
- Paprika: This provides gentle color and a hint of sweetness to balance the bold flavors.
- Salt & Black Pepper: Essential for lifting and balancing all the other tastes.
- Chicken Broth: Adds body and depth, helping the rice cook up perfectly while infusing every bite with richness.
- Shredded Cheddar Cheese: The star of the “queso” effect; makes the whole skillet extra creamy and indulgent.
- Diced Tomatoes with Green Chilies: A canned shortcut for instant color, juiciness, and a spark of mild heat.
- Fresh Cilantro: Chopped and stirred in at the end, it gives your dish a pop of freshness and visual appeal.
- Lime Wedges: For squeezing over the top, balancing the richness and making every flavor shine.
How to Make Easy One Pot Queso Chicken and Rice
Step 1: Sear the Chicken
Heat up a large skillet or Dutch oven over medium-high heat and add your olive oil. Once the oil is shimmering, toss in the diced chicken pieces. Let them sizzle away, undisturbed, until they’re golden and cooked through—about 5 to 6 minutes. Don’t rush this part! Browning the chicken creates delicious flavor right from the start. Use a slotted spoon to remove the chicken and set it aside for a bit.
Step 2: Sauté Onion and Garlic
In the same pan (no need to clean it—more flavor for us!), add your diced onion and minced garlic. Stir often and let them soften for about 3 minutes; you’re aiming for translucent, fragrant onions here. This sets the stage for all the deep, comforting flavors that make Easy One Pot Queso Chicken and Rice downright irresistible.
Step 3: Toast the Rice and Spice it Up
Now, stir in the long-grain white rice along with the chili powder, cumin, paprika, salt, and black pepper. Let everything toast for about a minute, stirring constantly. This little step helps the rice soak up the spices and bloom with even more flavor—plus, it prevents a bland bite down the line!
Step 4: Add the Liquids and Tomatoes
Pour in your chicken broth and add the diced tomatoes with green chilies. Give it all a good stir so nothing’s stuck to the bottom. Everything should start to smell amazing! Return your browned chicken to the pot at this point so it can mingle with all those lovely juices.
Step 5: Simmer
Bring the whole pan to a gentle boil, then lower the heat, cover with a tight-fitting lid, and let it all simmer on low for 18 to 20 minutes. Check that the rice is perfectly tender and most of the liquid is absorbed—it should look lusciously saucy, not dry.
Step 6: Queso Time
Take the pot off the heat and stir in your shredded cheddar cheese and fresh cilantro until the cheese melts and everything becomes gloriously creamy. This is the moment your Easy One Pot Queso Chicken and Rice turns into something truly magical!
Step 7: Serve with Lime
Spoon generous servings onto plates (or dig in right from the pan!); don’t forget a handful of fresh cilantro and a big wedge of lime for squeezing over the top. That citrusy hit will bring every bite to life.
How to Serve Easy One Pot Queso Chicken and Rice
Garnishes
A flourish of fresh chopped cilantro and a good squeeze of lime go a long way with Easy One Pot Queso Chicken and Rice. If you like extra heat, scatter on some sliced jalapeños, or try a sprinkle of sliced green onions for crunch and brightness. Don’t forget extra cheese on top if you’re feeling extra indulgent!
Side Dishes
While this dish is a full meal on its own, pairing it up with a crisp green salad, warm tortillas, or some steamed veggies balances out the creaminess. A bowl of guacamole or salsa on the side offers fresh, cool contrast that everyone will love.
Creative Ways to Present
For gatherings, spoon Easy One Pot Queso Chicken and Rice into taco shells or lettuce cups for an irresistible appetizer. Or pack it into meal prep containers to brighten your lunch routine all week. You can even stuff it into bell peppers, top with more cheese, and bake till bubbly for a fun twist!
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then scoop Easy One Pot Queso Chicken and Rice into an airtight container. It’ll stay fresh in the refrigerator for up to 4 days, making it a perfect grab-and-go meal for busy lunches or weeknight dinners.
Freezing
Freeze portions in zip-top bags or freezer-safe dishes—just make sure it’s cooled completely first. This dish freezes beautifully for up to 2 months. Lay bags flat in the freezer for easy stacking and quicker thawing.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of chicken broth to revive the creaminess. Stir well to encourage the queso to melt smoothly back into the rice. Add fresh cilantro and a new hit of lime before serving to freshen up any reheated bites.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and needs extra liquid. Add about a half cup more broth, and simmer for 35 to 40 minutes, checking for tenderness. The dish will be a little nuttier and slightly chewier in texture, but still delicious!
How spicy is this recipe?
Easy One Pot Queso Chicken and Rice is mildly spiced as written, thanks to the chili powder and canned tomatoes with green chilies. If you love extra heat, toss in minced jalapeños or a drizzle of hot sauce while cooking or serving.
Can I make this vegetarian?
Absolutely! Swap the chicken for canned black beans or sautéed mushrooms, and use vegetable broth instead of chicken broth. You’ll still get all those cheesy, Tex-Mex flavors in every scoop.
Is this recipe gluten-free?
Yes—every ingredient in Easy One Pot Queso Chicken and Rice is naturally gluten-free. Just confirm your chicken broth, spices, and canned goods are gluten-free (most brands are, but it’s always good to double-check the labels).
What can I do if my rice isn’t fully cooked or there’s extra liquid?
Just recover the pot and simmer for an additional 2 to 5 minutes, checking often—rice brands and stove temperatures can vary. If things get too thick, splash in a bit more broth or water and stir; it’ll be perfect in no time.
Final Thoughts
Trust me, Easy One Pot Queso Chicken and Rice is the answer to busy nights and any craving for cheesy Tex-Mex comfort. This is the kind of meal that brings people running to the table and leaves you glowing with pride (and minimal cleanup!). Give it a try—you might just find your new favorite weeknight go-to.
Print
Easy One Pot Queso Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy One Pot Queso Chicken and Rice recipe is a flavorful Tex-Mex dish that combines tender chicken, rice, and cheesy goodness in one pot for a convenient and delicious meal.
Ingredients
Chicken and Seasonings:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice Mixture:
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes with green chilies (canned)
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Cook Chicken: Heat olive oil in a large skillet or Dutch oven, brown chicken for 5–6 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, sauté onion and garlic until softened, about 3 minutes.
- Add Rice and Spices: Stir in rice, chili powder, cumin, paprika, salt, and pepper; cook for 1 minute.
- Cook Rice: Pour in chicken broth and diced tomatoes; return chicken to the pan. Bring to a boil, then cover and simmer for 18–20 minutes.
- Finish Dish: Remove from heat, stir in cheddar cheese and cilantro until melted. Serve with lime wedges.
Notes
- For extra spice, add diced jalapeños or hot sauce.
- Substitute shredded rotisserie chicken for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
