Description
This Easy One Pot Queso Chicken and Rice recipe is a flavorful and comforting dish that combines tender chicken, creamy queso dip, and seasoned rice all cooked in one skillet. Perfect for a quick weeknight dinner, it’s packed with bold spices, cheesy goodness, and topped with fresh garnishes like cilantro and avocado for an extra kick.
Ingredients
Scale
Protein and Spices
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Rice and Liquids
- 1 cup uncooked long-grain rice
- 2 1/2 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
Cheeses and Oils
- 2 tablespoons olive oil
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded cheddar cheese
Optional Toppings
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Toast the Rice: In the same skillet, add the uncooked rice and toast it for 1-2 minutes, stirring frequently to prevent burning. This enhances the rice’s flavor.
- Add Broth and Tomatoes: Pour in the chicken broth and the diced tomatoes with green chilies. Stir to combine, then add the cooked chicken back into the skillet.
- Simmer the Rice and Chicken: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Incorporate the Queso Dip and Cheese: Stir in the queso dip and half of the shredded cheddar cheese until the mixture is melted, creamy, and well combined.
- Finish with Cheese and Garnishes: Sprinkle the remaining cheddar cheese on top, cover the skillet, and let it melt for 2-3 minutes. Garnish with chopped cilantro, diced avocado, and lime wedges as desired. Serve warm.
Notes
- This recipe uses queso dip for creaminess, but you can substitute with cream cheese or a homemade cheese sauce if preferred.
- Adjust the chili powder and green chilies based on your spice tolerance.
- For a lower-carb option, substitute rice with cauliflower rice but reduce simmering time accordingly.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- If you don’t have a large skillet with a lid, cover tightly with aluminum foil to trap steam and cook evenly.