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–+ servings

One-pot queso chicken

A quick and easy one-pot chicken and rice dish with a flavorful queso sauce.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 cup chicken broth
  • 1 cup white rice uncooked
  • 1 can Rotel 10 ounce, mild, undrained
  • 1 cup shredded cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions
 

Preparation Steps

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
  • Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  • Pour in chicken broth, diced tomatoes (undrained), and Rotel (undrained). Stir in chili powder, cumin, salt, and pepper.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Stir in uncooked white rice. Cover and continue to simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Stir occasionally.
  • Remove from heat. Stir in shredded cheddar and Monterey Jack cheeses until melted and creamy. Let stand for a few minutes before serving.

Notes

Serve hot with your favorite toppings like cilantro, sour cream, or avocado.