How to Make the Best One-Pot Queso Chicken and Rice: 5 Tips

Okay, friends, gather ’round because I’m about to share a weeknight game-changer. Can you remember those delicious, totally unhealthy skillet dinners you grew up on?One-Pot Queso Chicken and Rice.is like that, but a grown-up, slightly less-guilty pleasure that tastes even better. I’m craving comfort food, but I don’t want to spend hours on the couch. It’s just the kind of thing I whip up when I crave comfort foods. In the kitchen. What’s a chicken and rice hug in one bowl? I just need a little something extra. My family devours this faster than you can say “Seconds, please!” If you love cheesy dishes, this is your new best friend.

What is a one-pot queso chicken and rice?

What is magic?One-Pot Queso Chicken and Rice.What is essentially a complete meal cooked in One Pot? We’re talking tender chicken simmered in a Creamy, cheesy queso sauce, all nestled amongst perfectly cooked vegetables. The beauty of rice is that it absorbs all those incredible flavors as it cooks, making every bite worth it. What are some of the best chicken bites ever? What is the name of this Tex-Mex risotto? What is queso, chicken, rice? Simple as that! Don’t be intimidated by “queso” – we’re keeping it real and using accessible ingredients here. No fancy cheese shops required!

How do I make one-pot queso chicken and rice?

Quick Overview

Making this One-Pot Queso Chicken and Rice.Is it really that easy to sauté chicken? If you’re going to cook rice, add broth and spices, and let everything simmer until the rice is cooked. You’ll add a little more broth if you like. What’s the best way to make queso sauce? The whole process takes about 30-40 minutes, and the result is a hearty, flavorful, satisfying snack. What is a meal that everyone will love? Is it easier to order online than takeout?

Ingredients

For the Main Event:

• 1 tablespoon olive oil: This is my go-to for sautéing. What is the best way to brown chicken?
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Can you use chicken thighs? What are some ways to reduce body fat?
• I usually use a yellow onion, but you can use white or red too. Just make sure it’s finely chopped so it cooks evenly.
• 2 cloves garlic, minced: Fresh garlic is always best, but you can use garlic powder in a pinch (about 1/2 teaspoon).
• 1 cup long grain rice: 1 teaspoon. I prefer long grain rice because it holds its shape well, but you can use other types of rice too. Just be sure to adjust the cooking time accordingly.
• 2 cups chicken broth: Use low-sodium broth so you can control the salt level. Can you use vegetable broth for vegetarian version?
• 1 (10-ounce) can diced tomatoes and green chiles (like Rotel). What is the best way to add a little heat and flavor? If you’re sensitive to spices, you can use plain diced tomatoes instead.
• 1 teaspoon chili powder: This is a must for that classic Tex-Mex flavor.
• 1/2 teaspoon cumin: Cumin adds a warm, earthy flavor that complements the chili powder perfectly.
• 1/4 teaspoon smoked paprika: 1 teaspoon Smoked paprika adds a subtle smoky flavor that really elevates the dish.
• Salt and pepper to taste: Don’t be afraid to season generously!
• 1 cup shredded cheddar cheese: 1 tablespoon melted. I like sharp cheddar for a bolder flavor, but you can use any type of cheddar you like.
• 1/2 cup shredded Monterey Jack cheese. Monterey Jack is a great snack.

For the Garnish (Optional, but Recommended):

• Chopped cilantro: Fresh cilantro adds a pop of freshness and flavor.
• Sour cream: A dollop of sour cream or Greek yogurt adds a nice tang and creaminess.
• Diced avocado: Avocado adds a healthy dose of fats and smoky texture.
• Lime wedges: A squeeze of lime juice brightens up the flavors and adds a touch of acidity.

How do I follow step

Step 1: Sear that Chicken!

In a Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Add the chicken and cook until browned on all sides, about 5-7 minutes. Don’t overcrowd the pot, or the chicken will steam instead of browning. I’ve done this before and it’s done in batches. Remove the chicken from the pot and set aside.

Step 2: Get the Aromatics Going

Add the onion to the pot and cook until softened, about 3-5 minutes. Then, add the onion and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Rice, Rice, Baby

Add the rice, chicken broth, diced tomatoes and green chiles, chili powder, cumin, smoked paprika, and salt. Stir well. Add salt, pepper, and Black Pepper to the pot. Stir to combine.

Step 4: Simmer and Dream

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until thickened slightly. The rice is cooked through and the liquid is absorbed. I always peek after about 20 minutes just to make sure it’s not sticking to the bottom.

Step 5: Cheese Please!

Remove the pot from the heat and stir in the cheddar cheese and Monterey Jack cheese. Stir until melted. Where does the magic happen?

Step 6: Chicken Reunion

Return the chicken to the pot and stir to combine. Make sure the chicken is heated through.

Step 7: Garnish and Glory

Garnish with chopped cilantro, Sour Cream or Greek yogurt, diced avocado, and lime wedges, if desired. Serve immediately and prepare for compliments!

What to Serve It With

This One-Pot Queso Chicken and Rice is a complete meal on its own, but if you’re looking to round it out, here are a few serving suggestions:

For a Fiesta Feel: Serve with a side of tortilla chips and salsa, or a simple guacamole. A big bowl of fresh pico de gallo is also a great addition.

For a Veggie Boost: Add a side salad with a lime vinaigrette, or steamed broccoli or Green Beans. I sometimes toss in some chopped bell peppers when I’m sautéing the onion for extra veggies right in the pot.

For a Spicy Kick: Serve with a drizzle of hot sauce or a side of pickled jalapeños. A sprinkle of Red Pepper flakes is also a great way to add some heat.

For a Comfort Food Feast: Pair it with a side of cornbread or biscuits. It’s the perfect combination for a cozy and satisfying meal.

My family loves this served with a big dollop of Sour Cream and a sprinkle of extra cheese. It’s also fantastic with a side of black beans and a cold glass of iced tea. It’s become a real tradition for us on Friday nights!

Top Tips for Perfecting Your One-Pot Queso Chicken and Rice

Want to take your One-Pot Queso Chicken and Rice to the next level? Here are a few of my top tips:

Chicken Prep: Don’t overcook the chicken when you’re browning it. It will continue to cook as it simmers in the pot. Just sear it until it’s nicely browned on all sides.

Rice Choice: I recommend using long-grain rice for this recipe, as it holds its shape well and doesn’t get too mushy. If you use a different type of rice, be sure to adjust the cooking time accordingly.

Broth is Key: Use low-sodium chicken broth so you can control the salt level. You can always add more salt to taste, but you can’t take it away!

Spice it Up (or Down): Adjust the amount of chili powder and diced tomatoes and green chiles to suit your taste. If you’re sensitive to spice, use plain diced tomatoes instead.

Cheese Matters: Use a combination of cheddar cheese and Monterey Jack cheese for the best flavor and texture. The cheddar adds a sharp, cheesy flavor, while the Monterey Jack melts beautifully and adds a nice creamy texture.

Don’t Skip the Garnish: Fresh cilantro, sour cream or Greek yogurt, diced avocado, and lime wedges are all fantastic additions. They add a pop of freshness and flavor that really elevates the dish.

My Secret Weapon: A little bit of smoked paprika goes a long way! It adds a subtle smoky flavor that really enhances the overall taste of the dish. I learned this trick after years of experimenting, and it’s a game-changer!

Storing and Reheating Tips

Got leftovers? Lucky you! Here’s how to store and reheat your One-Pot Queso Chicken and Rice:

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing.

Freezer Instructions: For longer storage, you can freeze the One-Pot Queso Chicken and Rice. Transfer it to a freezer-safe container and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating Methods: You can reheat leftovers in the microwave or on the stovetop. If reheating in the microwave, add a splash of chicken broth to help keep it moist. If reheating on the stovetop, add a little bit of chicken broth or water and cook over medium heat, stirring occasionally, until heated through.

Important Note: The texture of the rice may change slightly after freezing and thawing. It might be a little softer than it was originally. But don’t worry, it will still taste delicious!

I always make a double batch of this recipe so I can have leftovers for lunch the next day. It’s just as good (if not better) the second time around!

Frequently Asked Questions

Final Thoughts

So there you have it, folks! My go-to One-Pot Queso Chicken and Rice recipe. It’s quick, easy, and incredibly delicious – the perfect weeknight meal for busy families. What makes this recipe special is that it brings together the comforting flavors of classic cheesy chicken and rice with the convenience of a one-pot meal. It’s a win-win! If you love this recipe, be sure to check out my other easy one-pot meals, like my One-Pot Pasta Primavera or my One-Pot Lemon Herb Chicken and Rice. They’re all just as simple and satisfying. Can’t wait to hear how yours turns out! Happy cooking!

One-Pot Queso Chicken and Rice

This one-pot queso chicken and rice is a quick and easy dinner recipe perfect for busy weeknights. It's cheesy, flavorful, and requires minimal cleanup!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
• 1 cup Long-grain rice Uncooked
• 2 cup Chicken broth Low sodium
• 10 oz Diced tomatoes and green chilies Rotel
• 8 oz Velveeta cheese Cubed
• 1 tsp Chili powder
• 0.5 tsp Cumin
• 1 tbsp Olive oil

Instructions

 

Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
• Stir in rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through.
• Remove from heat and stir in Velveeta cheese until melted and smooth. Let stand for a few minutes before serving.

Notes

Garnish with chopped cilantro, green onions, or a dollop of sour cream, if desired. For a spicier dish, add a pinch of cayenne pepper.