Description
Easy One-Pot Queso Chicken and Rice delivers bold Tex-Mex flavor in just 30 minutes. Tender chicken, fluffy rice, and creamy queso sauce cook together in one skillet.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp extra virgin olive oil (or neutral oil)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 ¼ cups chicken broth (low sodium preferred)
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel (diced tomatoes with green chilies, undrained)
- 1 ½ cups uncooked long-grain white rice
Instructions
- Cut chicken into small, bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with garlic powder, onion powder, cumin, salt, and pepper. Cook for 6–8 minutes, stirring often, until golden and cooked through.
- Pour in chicken broth, nacho cheese sauce, and the full can of Rotel (do not drain). Stir until the sauce is fully combined and smooth. Bring to a rolling boil.
- Stir in uncooked long-grain rice, ensuring it’s evenly distributed. Reduce heat to medium-low, cover tightly, and simmer for 20–25 minutes. Do not lift the lid during cooking.
- Remove from heat and let the skillet rest, still covered, for 5 minutes. Fluff the rice with a fork before serving. Garnish with your favorite Tex-Mex toppings like cilantro, avocado, or sour cream.
Notes
- Perfect for busy weeknights.
- Great for family dinners.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg