Description
One Pot Queso Chicken and Rice – a quick, cheesy Tex-Mex meal made with tender chicken, rice, and creamy queso in 30 minutes.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice
1 cup queso cheese
1 can (14.5 oz) diced tomatoes with green chilies
1 ½ cups chicken broth
2 tbsp taco seasoning
Optional: ½ cup corn, ½ cup black beans, or ½ cup diced bell peppers
Instructions
1. Cut chicken into bite-sized pieces and prepare all ingredients.
2. Heat oil in a skillet over medium-high heat.
3. Add chicken and half the taco seasoning, cooking 3–4 minutes until golden.
4. Push chicken aside and toast rice for 1 minute.
5. Add diced tomatoes, chicken broth, and remaining seasoning. Stir to combine.
6. Cover and simmer 18–20 minutes until rice is tender and chicken is cooked through.
7. Remove from heat and stir in queso cheese until melted and creamy.
8. Garnish with cilantro, jalapeños, or sour cream before serving.
Notes
Use thighs for extra tenderness. Add more queso for creaminess or lime juice for freshness. Avoid overcooking to keep sauce smooth.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg