One Pot Queso Chicken and Rice
This One Pot Queso Chicken and Rice is a quick and easy Tex-Mex inspired meal that's perfect for busy weeknights.In just 30 minutes, you'll have a delicious, cheesy dish that serves 4.The recipe combines tender chicken pieces with long-grain rice, flavorful taco seasoning, and creamy queso cheese. It's all cooked together in one pot, making cleanup a breeze.
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!