Description
This One-Pot Queso Chicken and Rice is a quick and easy weeknight meal that’s packed with flavor. Tender chicken, fluffy rice, and a creamy queso sauce come together in one pan for a delicious and satisfying dish.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 1/4 cups chicken broth
- 1 (15 oz) can nacho cheese sauce
- 1 (10 oz) can Rotel
- 1 1/2 cups uncooked long-grain white rice
Instructions
- Prepare Chicken: Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
- Cook Chicken: Heat the olive oil in a large skillet or sauté pan (with higher sides and a lid) over medium-high heat, and add the chicken pieces along with the dried seasonings. Cook the chicken, stirring frequently, until it’s cooked to an internal temperature of 165℉. If excess liquid is in the pan from cooking the chicken, drain it.
- Add Remaining Ingredients: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil. Once boiling, stir in the uncooked rice.
- Simmer: Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
- Serve: Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.
Notes
- Protein: Cook and crumble 1 pound of ground beef, ground turkey, or ground chicken instead of the chicken chunks. Be sure to drain the skillet pan of any excess grease or moisture from cooking the ground meat in it.
- Make It Spicy! This queso chicken and rice already has a slight kick to it, but if you want to make it even spicier, there are several things you can do. Try using a can of medium or hot Rotel. Add some cayenne pepper or chili powder in with the other dried seasonings. Add a can of diced green chiles or chopped jalapeños in with the broth and nacho cheese.
- Beans: Add a can of black beans or pinto beans in with the nacho cheese sauce and chicken broth. Make sure the beans have been drained and rinsed prior to adding them to the pot.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 10g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
