Looking for an easy, one-pan dinner? This One-Pot Queso Chicken and Rice recipe is a simple, flavorful dish the whole family will love. Made with tender chicken, cheesy nacho sauce, Rotel, and rice, it’s perfect for a quick weeknight meal. Ready in just 30 minutes, this hearty dish brings Tex-Mex flavors to your table with minimal cleanup. Customize with your favorite toppings like sour cream, avocado, or pico de gallo for a delicious, satisfying meal.

Ingredients:
- 1 lb boneless, skinless chicken breast (about 2 large breasts)
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel
- 1½ cups uncooked long-grain white rice
Instructions:
- Prep the chicken: Cut the chicken breasts into 1-inch bite-sized pieces.
- Cook the chicken: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces along with the garlic powder, onion powder, cumin, salt, and pepper. Cook, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165°F. Drain any excess liquid from the pan if necessary.
- Add the liquids and bring to a boil: Stir in the chicken broth, nacho cheese sauce, and Rotel. Increase the heat and bring the mixture to a boil.
- Add the rice: Once the mixture is boiling, stir in the uncooked rice. Reduce the heat to medium-low, cover with a lid, and simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
- Serve: Serve hot and garnish with your favorite taco toppings like sour cream, pico de gallo, chopped tomatoes, or sliced avocado.
Notes:
- Protein Variations: Substitute the chicken with 1 lb of ground beef, turkey, or chicken. Be sure to drain any excess grease after cooking.
- Spice it up: For extra heat, use medium or hot Rotel, or add cayenne pepper, chili powder, diced green chiles, or chopped jalapeños.
- Add Beans: For extra heartiness, mix in a can of drained and rinsed black or pinto beans with the broth and nacho cheese sauce.
Simple Ingredients for This Easy Dinner:
This One-Pot Queso Chicken and Rice recipe uses basic, pantry-friendly ingredients:
- Boneless, skinless chicken breast
- Olive oil
- Garlic powder, onion powder, cumin, salt, and pepper
- Chicken broth
- Nacho cheese sauce
- Rotel (diced tomatoes with green chilies)
- Long-grain white rice
Can I Use Minute Rice?
Yes, you can use Minute Rice, but the cooking time will be shorter. Add the Minute Rice after bringing the liquid to a boil, cover the pan, and cook for 5-10 minutes or until the rice absorbs the liquid and is tender. Adjust the liquid to 1¾ cups to avoid overcooking.
Can I Use Chicken Tenderloins?
Yes, chicken tenderloins can easily be substituted for chicken breasts. Simply cut the tenderloins into bite-sized pieces and follow the same cooking instructions. Since tenderloins are slightly more tender, you may need to reduce the cooking time by a minute or two.
What Changes Can I Make to This One-Pot Queso Chicken and Rice Recipe?
- Protein: Use ground beef, turkey, or chicken in place of chicken breast. Or try shrimp for a different flavor.
- Spice Level: Add cayenne pepper, chili powder, diced jalapeños, or use spicy Rotel for extra heat.
- Vegetables: Mix in bell peppers, corn, or black beans for added texture and nutrients.
- Cheese: If you don’t have nacho cheese sauce, you can use shredded cheese (like cheddar or Monterey Jack) and melt it into the dish.
How to Store Leftover Chicken Queso and Rice:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a little extra chicken broth if the rice has absorbed too much moisture. For freezing, place in a freezer-safe container and store for up to 2 months. Thaw in the fridge overnight before reheating.
Leave a Reply