Description
This Easy One Pot Queso Chicken and Rice is a flavorful and creamy dish combining tender chicken, seasoned rice, and cheesy queso dip. Perfect for a quick and comforting weeknight meal, this recipe uses simple ingredients and comes together entirely in one skillet.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup uncooked long-grain rice
- 2 1/2 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded cheddar cheese
Optional Toppings
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Prepare and Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season bite-sized chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add them to the skillet and cook for 5-7 minutes until browned. Remove the chicken from the skillet and set aside.
- Toast the Rice: In the same skillet, add the uncooked long-grain rice. Toast it for 1-2 minutes, stirring frequently to coat and slightly brown the grains for enhanced flavor.
- Add Liquids and Chicken: Pour in the chicken broth and the can of diced tomatoes with green chilies. Return the cooked chicken to the skillet. Stir all ingredients well to combine.
- Simmer the Mixture: Bring the mixture to a boil. Then reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes. Cook until the rice is tender and the liquid is fully absorbed, stirring occasionally to prevent sticking.
- Add Cheeses: Stir in the queso dip along with half of the shredded cheddar cheese. Mix until everything is melted and creamy, creating a rich, cheesy texture throughout the dish.
- Melt Topping Cheese and Garnish: Sprinkle the remaining cheddar cheese on top of the mixture. Cover the skillet again and let the cheese melt for 2-3 minutes. Garnish with optional chopped cilantro, diced avocado, and lime wedges for added freshness and flavor. Serve warm.
Notes
- You can substitute chicken breasts with thighs if preferred for a juicier texture.
- Use homemade queso dip for a fresher taste or your favorite store-bought version for convenience.
- Adjust the spices according to your heat preference; add more chili powder or jalapeños for extra spice.
- Make sure to cover the skillet during simmering to ensure rice cooks evenly and absorbs all flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
