One Pot Queso Chicken and Rice Recipe

Ben Carraoli

One Pot Queso Chicken and Rice Recipe

I have to tell you, making this One Pot Queso Chicken and Rice was an absolute game-changer for my weeknight dinners! I love how everything cooks in a single skillet, which saves me so much time and cleanup. The creamy, cheesy sauce paired with tender chicken and fluffy rice had me coming back for seconds.

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Prep Time 10

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

Boneless Skinless Chicken Breasts – Cut into 1-inch pieces so they cook quickly and evenly.
Olive Oil – I prefer light-tasting extra-virgin olive oil; you can also use avocado or canola oil.
Garlic Powder – Adds a savory depth without overpowering the dish.
Onion Powder – Enhances the overall flavor and complements the cheese sauce.
Cumin – Gives a subtle smoky note that pairs beautifully with Mexican-style flavors.
Kosher Salt – Balances all the seasonings perfectly.
Black Pepper – Freshly cracked is best for a sharper fresher flavor.
Chicken Broth – Adds moisture and richness to the rice as it cooks.
Nacho Cheese Sauce – Use the canned or jarred kind; fresh cheese can also work but may need extra stirring.
Rotel Tomatoes – This diced tomato and green chili combo gives the dish its signature queso flavor. Choose mild original, or spicy based on your heat preference.
White Rice – Use regular long-grain rice; avoid minute rice because it won’t absorb the flavors as well.

Method

Heat olive oil in your skillet over medium-high heat. Add the chicken pieces and sprinkle with garlic powder, onion powder, cumin, salt, and pepper. Cook for 6–8 minutes until the chicken is fully cooked and golden.
Pour in the chicken broth, nacho cheese sauce, and Rotel tomatoes. Stir everything together to combine, making sure the chicken is coated in the creamy sauce. Bring it to a gentle simmer.
Add the uncooked white rice to the skillet, stirring to ensure it’s evenly distributed. Cover the pan and let the rice cook for 15 minutes, or until tender and fluffy, absorbing all the flavors.
Once the rice is cooked, give the dish a final stir. Taste and adjust seasoning if needed. Serve hot with your favorite toppings, such as chopped cilantro or diced avocado, for an extra burst of flavor.

Notes

I like to cut the chicken into smaller pieces so it cooks faster and stays juicy.
Stirring the rice occasionally prevents it from sticking to the bottom.
For extra creaminess, I sometimes add a spoonful of cream cheese near the end.
Taste the dish before serving; sometimes a pinch of salt or a dash of hot sauce elevates the flavors perfectly.