Why Make This Recipe
One Pot Queso Chicken and Rice is a perfect dish for busy days. It’s quick to prepare, and you only need one pot to cook everything. This means less cleanup and more time to enjoy your meal. Loaded with cheesy goodness and tender chicken, it’s a family-friendly recipe that everyone will love.
How to Make One Pot Queso Chicken and Rice
Ingredients:
- 1 pound of chicken breast, diced
- 1 cup of rice (white or brown)
- 1 cup of queso cheese (store-bought or homemade)
- 1 can of diced tomatoes with green chilies
- 2 cups of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Chopped cilantro for garnish (optional)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken to the pot and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
- Stir in the rice and mix well with the chicken.
- Pour in the chicken broth and add the canned tomatoes with green chilies. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked.
- Remove the pot from the heat and mix in the queso cheese until it’s melted and creamy.
- Serve hot, garnished with chopped cilantro if desired.
How to Serve One Pot Queso Chicken and Rice
Serve this delicious one-pot dish directly from the pot for a hearty meal. You can also accompany it with tortilla chips for added crunch or a fresh salad for a refreshing balance.
How to Store One Pot Queso Chicken and Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Tips to Make One Pot Queso Chicken and Rice
- For extra flavor, add some chopped bell peppers or onions when cooking the chicken.
- If you like a little heat, consider adding jalapeños or a pinch of cayenne pepper.
- You can substitute the chicken with ground beef or turkey if you prefer.
Variation
You can make this dish vegetarian by omitting the chicken and using black beans instead. Just adjust the cooking time to account for the quicker cooking time of beans.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice will take longer to cook. You may need to increase the broth and cooking time.
Q: Is it possible to make it spicier?
A: Absolutely! Add more diced tomatoes with green chilies, or include a chopped jalapeño in the mix for extra spice.
Q: Can leftovers be reheated?
A: Yes, you can reheat leftovers in the microwave or on the stovetop. Add a splash of water or broth to keep it moist while reheating.
One Pot Queso Chicken and Rice
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Can substitute with ground beef or turkey.
- 1 cup rice (white or brown) Brown rice will require more broth and cooking time.
- 1 cup queso cheese Store-bought or homemade.
- 1 can diced tomatoes with green chilies For extra spice.
- 2 cups chicken broth Adjust based on rice type.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 tablespoon olive oil
For Garnish
- Chopped cilantro Optional
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken to the pot and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
- Stir in the rice and mix well with the chicken.
- Pour in the chicken broth and add the canned tomatoes with green chilies. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked.
- Remove the pot from the heat and mix in the queso cheese until it’s melted and creamy.
- Serve hot, garnished with chopped cilantro if desired.