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One Pot Queso Chicken and Rice for a Simple Weeknight Win

One Pot Queso Chicken and Rice in a skillet with melted cheese and cilantro

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One Pot Queso Chicken and Rice is a warm, cheesy, and satisfying meal made in a single pot, combining tender chicken, flavorful rice, and creamy queso for an easy family dinner.

Ingredients

Scale

For the Chicken

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

For the Rice

  • 1.5 cups long-grain white rice
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 2.25 cups chicken broth

For the Cheese

  • 1 cup nacho cheese sauce
  • 1.5 cups shredded cheddar or Mexican blend cheese

Optional Toppings

  • Chopped cilantro
  • Sour cream
  • Diced avocado
  • Sliced jalapeños

Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat.

2. Add the chicken pieces and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until lightly browned.

3. Stir in the uncooked rice and the can of Rotel tomatoes with green chilies. Cook for 1–2 minutes while stirring.

4. Pour in the chicken broth and bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.

6. Stir in the nacho cheese sauce and 1 cup of shredded cheese until melted and creamy.

7. Turn off the heat, sprinkle the remaining cheese on top, cover, and let sit for 5 minutes until the cheese melts.

8. Serve warm and top with cilantro, sour cream, avocado, or jalapeños if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze portions for up to 3 months and reheat gently with a splash of broth if needed.

Add extra jalapeños or chili powder if you prefer a spicier dish.

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