Who doesn’t love a good cheesy, creamy dish that comes together in just one pot?
Our One Pot Queso Chicken and Rice is the answer to your weeknight dinner prayers!
Did you know that the average American spends about 37 minutes preparing dinner each night? Well, we’re about to cut that time down while ramping up the flavor!
Get ready to dive into a world of melty cheese, tender chicken, and perfectly cooked rice – all in one delicious, easy-to-make meal.
Trust me, your taste buds (and your dishwasher) will thank you!
Kitchen Tools for Success
To make this one-pot wonder, you’ll need:
- Large, deep skillet or Dutch oven
- Measuring cups and spoons
- Sharp knife for cutting chicken
- Wooden spoon or spatula
- Meat thermometer
Tips for Perfect One Pot Queso Chicken and Rice
- Choose the right rice variety: Long-grain white rice works best for this recipe. If you use brown rice, you’ll need to adjust the cooking time and liquid ratio.
- Don’t peek while it’s cooking! Keeping the lid on helps the rice cook evenly and prevents the liquid from evaporating too quickly.
- Adjust liquid ratios for desired consistency: If you like your rice more creamy, add an extra 1/4 cup of broth. For firmer rice, reduce the broth by 1/4 cup.
- Let it rest before serving: After stirring in the queso, let the dish sit for 5 minutes. This allows the flavors to meld and the sauce to thicken.
- Customize with your favorite toppings: Get creative! Try adding sliced avocado, crushed tortilla chips, or a squeeze of lime juice.
Nutritional Information and Portion Sizes
While this dish is undeniably delicious, it’s also important to keep an eye on nutrition. Here’s a rough breakdown per serving (assuming 4 servings):
- Calories: Approximately 450-500 per serving
- Protein: 30-35g
- Carbs: 40-45g
- Fat: 20-25g
For a balanced meal, aim for a portion about the size of your fist for the rice mixture, paired with a side salad or steamed veggies.
To make it healthier, you can use brown rice (adjusting cooking time), lean chicken breast, and low-fat queso.
Variations and Substitutions
One of the best things about this recipe is how versatile it is! Here are some ideas to switch things up:
- Vegetarian option: Swap the chicken for plant-based chicken alternatives or extra veggies like zucchini and mushrooms.
- Spicy version: Add extra jalapeños or a dash of hot sauce for some heat.
- Low-carb alternative: Use cauliflower rice instead of regular rice. Reduce the liquid and cooking time accordingly.
- Gluten-free modifications: Double-check that your taco seasoning and queso are gluten-free, and you’re good to go!
Storing and Reheating Leftovers
Got leftovers? Lucky you! Here’s how to handle them:
- Storage: Keep in an airtight container in the fridge for up to 3-4 days.
- Reheating: For best results, reheat in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Microwave works too, but stir halfway through for even heating.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Pairing Suggestions
To round out your meal, consider these pairings:
- Side salad: A simple green salad with a tangy vinaigrette balances the richness of the dish.
- Beverages: Try a crisp Mexican lager or a fruity sangria for the adults, and horchata for a non-alcoholic option.
- Dessert: Keep the Mexican theme going with churros or a light flan.
The ultimate one pot queso chicken and rice recipe that’ll have you saying “adios” to boring weeknight dinners!
This cheesy, comforting dish is proof that delicious meals don’t have to be complicated or time-consuming.
With just one pot and about 30 minutes, you can create a meal that’ll have everyone at the table asking for seconds.
Recipe FAQ’s
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to increase the cooking time to about 35-40 minutes and add an extra 1/2 cup of broth.
What type of queso cheese works best?
A smooth, melty queso dip works great. You can use store-bought or homemade. Avoid hard, aged cheeses as they won’t melt as well.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat it. However, the rice may absorb more liquid, so you might need to add a splash of broth when reheating.
One Pot Queso Chicken and Rice
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 cup queso cheese store-bought or homemade
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 ½ cups chicken broth
- 2 tablespoons taco seasoning
- Optional add-ins: 1/2 cup corn 1/2 cup black beans, or 1/2 cup diced bell peppers
Instructions
- Prep your ingredients: Cut the chicken into bite-sized pieces and measure out all other ingredients.
- Season and brown the chicken: Heat a tablespoon of oil in your skillet over medium-high heat. Add the chicken pieces and sprinkle with half of the taco seasoning. Cook for 3-4 minutes until golden brown (it doesn't need to be fully cooked yet).
- Add rice and toast it slightly: Push the chicken to one side of the pan and add the rice to the other side. Toast the rice for about 1 minute, stirring occasionally.
- Pour in liquids and seasonings: Add the diced tomatoes with green chilies (undrained), chicken broth, and remaining taco seasoning. Stir everything together.
- Simmer until rice is tender: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
- Stir in queso and let it melt: Remove the pan from heat and stir in the queso cheese until it's melted and well combined.
- Garnish and serve hot: Top with your favorite garnishes like chopped cilantro, sliced jalapeños, or a dollop of sour cream. Serve and enjoy!