This One-Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful meal made with tender chicken, seasoned rice, and melted queso. Perfect for busy weeknights, this easy dish comes together in one pot, making cleanup a breeze and dinner a hit with the whole family.
Ingredients:
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 packet taco seasoning
1 cup long-grain white rice, uncooked
1 can (10 oz) diced tomatoes with green chilies (such as Rotel), undrained
2 cups chicken broth
1 cup queso cheese dip
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Directions:
Cook Chicken: In a large pot or skillet, heat olive oil over medium heat. Add the diced chicken and taco seasoning, stirring to coat the chicken evenly. Cook for 5-6 minutes, until the chicken is browned and cooked through.
Add Rice and Liquid: Add the uncooked rice, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Add Queso and Cheese: Once the rice is cooked, stir in the queso cheese dip and shredded cheddar cheese until melted and creamy. Adjust seasoning if needed.
Garnish and Serve: Sprinkle with fresh cilantro and serve warm. This dish pairs well with tortilla chips or a side salad.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings