Pin it
If you want a fast dinner everyone actually eats, fix this One Pot Queso Chicken and Rice. Toss chicken, rice, and that cheesy sauce together in one big pot. So good for those nights when you can't deal with a pile of dishes.
Reasons You'll Love It
Cleaning up's way easier with one pan. Takes only about half an hour, start to end—works great when time's tight. Kids always go for the cheesy sauce, adults like how it fills you up. Swap out spices to go spicy or keep it mellow. Smells awesome when simmering, tastes even better after.
Stuff To Grab
- Rotel: One can, drained
- Nacho Cheese: A jar for that cheesy goodness
- Black Pepper: Add as much as you want
- Cumin: About half a spoon
- Chicken Broth: Two cups
- White Rice: A cup, uncooked
- Chicken Breast: Chopped up into small bites
- Olive Oil: Use two spoons for the pan
- Salt: Big pinch does it
- Onion Powder: Spoonful
- Garlic Powder: Spoonful
Pin it
Easy Steps To Fix It
- Add your toppings:
- If you like, throw on sour cream, tomatoes, or avocado as soon as you’re done.
- See if it’s done:
- Test the rice—it should be nice and soft, not crunchy, and no broth left.
- Let everything cook:
- Lower the heat, put the lid on, and let it sit about 20-25 minutes. Don’t lift that lid so the steam stays put.
- Mix in the rice:
- Dump in the rice, stir it all up, and slap on the lid tight.
- Add the liquids:
- Pour in broth, nacho cheese, and Rotel. Get it bubbling a bit.
- Pour out the juice:
- If the pan’s watery, drain that off but keep the chicken in there.
- Cook your chicken:
- Toss the chicken in the hot pan. Stir it so it won’t stick. Cook about five minutes ‘til there’s zero pink.
- Season it:
- Mix up the spices and sprinkle on chicken pieces so they’re all covered.
- Warm up the pan:
- Drizzle the oil in a big pan with a lid, crank heat to medium-high.
- Chop up the chicken:
- Cut chicken into small chunks, about the size of coins, for quicker cooking.
Why One Pot Works
With just one pan, you don’t get stuck washing a bunch of stuff. Everything cooks together, letting all the flavors mix. Chicken stays super juicy, and rice soaks up every bit of cheese. Great fix for busy weeknights when you want zero mess.
Picking Chicken That’s Good
Go for chicken breast—it’s tender as long as you don’t cook it forever. Cut the pieces the same size so they all cook evenly. Cut off any of that tough white stuff. If you’re a fan of thighs, they’re even juicier, just give them extra time.
Cheese Sauce Tips
Using nacho cheese sauce keeps things creamy. You’ll find it near tortilla chips at the store. Want it even smoother? Heat the sauce up first. Craving more cheese? Toss in a handful of shredded cheese before serving. Some people use two types of cheese sauces—try it out!
How To Nail The Rice
Go for regular white rice, not instant. It needs all that broth to cook right. Don’t lift the lid or you’ll lose the steam the rice needs. Still a little hard? Add a splash of hot broth and cook a few minutes longer.
Pin it
Switch It Up Your Way
If you like things hot, grab spicy Rotel or throw in sliced jalapenos. Want more fire? Add a little chili powder. Prefer it mellow? Use the mild Rotel and leave out extra pepper. Some people toss in black beans or corn. Leftovers heat up great—just splash in a bit of milk when you reheat!
Frequently Asked Questions
- → Can I use brown rice?
Yep, but you'll need more time. Brown rice cooks in about 45 minutes vs. 20 for white. Add an extra 1/2 cup of liquid since brown rice soaks up more. Want to speed up? Soak it ahead for 30 minutes or microwave it for 10 minutes before adding. Shortcuts? Minute-style brown rice works too, just scale back the liquid a little. It's a bit chewier but still tasty and packed with whole grain goodness!
- → How about making it vegetarian?
Super simple! Swap out the chicken for two drained cans of chickpeas. Or brown some cubed tofu first for better texture. Mushrooms—thick slices—work well too (about 1 pound). Use vegetable broth instead of chicken. Want extra protein? Black beans are fantastic. The cheese sauce is already meat-free. Throw in stuff like corn or chopped peppers to bulk it up and add more flavor!
- → Need it gluten-free?
Check labels closely—some queso sauces use wheat as a thickener, and a few canned tomatoes do too, though most are okay. Rice is naturally gluten-free. Going homemade? Use cornstarch for your cheese sauce instead of flour. Some ready-made gluten-free quesos work perfectly! Double-check all ingredients if you're cooking for someone sensitive to gluten.
- → Best way to keep leftovers?
Cool it down first and store in a sealed container for up to 3 days in the fridge. The rice keeps soaking up liquid, so stir in a little milk when you reheat. Warm it slowly while stirring to avoid clumpy cheese. Some folks divide portions right after cooking for grab-and-go meals. Freezing? Not recommended—dairy textures get weird when thawed. If it thickens too much, just mix in warm broth to fix it.
- → Can I make it ahead?
You can prep ingredients ahead—cut chicken, measure spices, and chop veggies. But don’t cook the whole dish ahead; rice turns soggy, and sauces can separate. Need it quicker? Use pre-diced chicken and instant rice. Some people even pre-mix the seasonings in small bags. Want dinner done in 20 minutes? Have everything ready, then cook fresh. It’s the best way for this meal!
Conclusion
Obsessed? Next time, try making Spanish-inspired chicken with rice—same method, different spices. Or switch it up with jambalaya if you feel adventurous. All are one-pot wonders!