There’s nothing quite like a bubbling skillet of One-Pot Queso Chicken and Rice when you’re craving something hearty, cheesy, and loaded with Tex-Mex vibes—all without a pile of dirty dishes! This easy weeknight recipe is everything you want in comfort food: juicy chicken bites mingling with tender rice, sweet corn, zesty tomatoes with green chiles, and a double whammy of melty cheese and velvety queso. It cooks up fast, feeds a family, and delivers soul-warming flavor every time. If you love bold, cheesy chicken and rice dinners, this one’s about to become your new go-to.
Ingredients You’ll Need
Let’s talk about how brilliantly simple (yet totally crucial!) each ingredient is for the One-Pot Queso Chicken and Rice. Every component plays a role: from building flavor with the seasonings to getting that creamy, irresistible finish with the cheeses. Here’s your grocery checklist and why you need every item.
- Olive oil: Essential for browning the chicken and keeping everything from sticking—plus, it adds a touch of richness.
- Boneless skinless chicken breasts: Cut into bite-sized pieces so they cook evenly and nestle perfectly in every spoonful.
- Chili powder: Brings smoky depth and a gentle warmth; it’s classic Tex-Mex flavor in a jar.
- Cumin: Adds a subtle earthiness and a warm backnote that ties the spices together.
- Garlic powder: Savory, punchy, and blends seamlessly into the rice for maximum flavor.
- Salt: Just enough to draw out the natural flavors in every ingredient without overpowering them.
- Black pepper: A hint of heat and a nice contrast to the creamy cheese.
- Long grain white rice: The base that soaks up all those delicious flavors and keeps everything tender without getting mushy.
- Canned diced tomatoes with green chiles: These add juicy pops of acidity, a little kick, and gorgeous color.
- Low-sodium chicken broth: Infuses the rice with flavor and ensures every bite is moist, not bland.
- Corn kernels: Sweetness plus a pop of texture; you can use fresh, frozen, or canned—whatever’s handy.
- Shredded Mexican blend cheese: The go-to for melty, gooey cheese pulls that make this dish extra satisfying.
- Queso dip or jarred queso: Stirred in at the end for over-the-top creamy, cheesy goodness you’ll want in every bite.
- Chopped cilantro and sliced jalapeños (optional): The perfect, fresh final touch that adds a dash of color and a punch of heat if you like it spicy.
How to Make One-Pot Queso Chicken and Rice
Step 1: Brown the Chicken with Spices
Start by heating the olive oil in a deep skillet or Dutch oven over medium-high heat. Toss in your chicken pieces, then scatter on the chili powder, cumin, garlic powder, salt, and black pepper. Sauté for about 4 to 5 minutes, stirring occasionally, until the chicken is golden on the edges but still a little underdone. This step is all about locking in seasoning and getting that savory foundation that carries through the whole One-Pot Queso Chicken and Rice experience.
Step 2: Add Rice, Tomatoes, and Broth
Stir in the uncooked rice, the entire can of diced tomatoes with green chiles (liquid and all), and pour in the chicken broth. Bring everything to a lively bubble, giving it a gentle stir so the rice doesn’t stick to the bottom. Then, turn the heat down to low, cover tightly, and let it simmer for 18–20 minutes. The rice will soak up all that flavor, and your kitchen will start to smell downright irresistible!
Step 3: Stir in Corn and All That Cheese
Once the rice is tender and the liquid’s mostly gone, remove the lid and tip in the corn kernels. Now for the showstoppers: sprinkle in the shredded Mexican cheese and scoop in the queso dip. Stir until the cheeses melt into a rich, creamy sauce, coating every grain and piece of chicken in cheesy bliss. If you love your One-Pot Queso Chicken and Rice extra decadent, don’t hold back on the queso!
Step 4: Let It Thicken and Serve
Turn off the heat and let the mixture sit uncovered for 2 or 3 minutes. This little pause thickens things up, making the rice ultra creamy. Now’s the time to sprinkle over lots of fresh cilantro and a few sliced jalapeños if you want a pop of color and spice before digging in. Grab a big spoon—you’ve earned it!
How to Serve One-Pot Queso Chicken and Rice
Garnishes
Fresh garnishes can make your dish sing. I love scattering a handful of chopped cilantro and sliced jalapeños over the top for bursts of color and an herby-spicy kick. If cilantro isn’t your thing, sliced green onions or a squeeze of lime also work beautifully to balance the cheesy richness. The little finishing touches set this One-Pot Queso Chicken and Rice apart at the table!
Side Dishes
This hearty main often stands proudly on its own, but it’s also fantastic alongside some simple sides. Try a crisp green salad, quick sautéed peppers, or even some warm flour tortillas for scooping up every last cheesy bite. If you’re hosting, a side of black beans or a dish of pico de gallo will round out the meal without stealing the spotlight from your One-Pot Queso Chicken and Rice.
Creative Ways to Present
Make your meal feel extra special with fun presentations! Spoon the One-Pot Queso Chicken and Rice into colorful bowls and top each with different add-ons—think crumbled tortilla chips, diced avocado, or even a dollop of sour cream. For gatherings, serve it family-style in your skillet right at the table, so everyone can dig in together. Leftovers? Stuff them in bell peppers or burritos for a tasty twist the next day.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Queso Chicken and Rice makes an amazing next-day lunch or snack. After cooling to room temperature, scoop it into an airtight container and store in the refrigerator for up to three days. The flavors get even cozier overnight, making every bite just as good—if not better—the next day.
Freezing
Want to stock your freezer with Tex-Mex comfort? This dish freezes quite well. Pack completely cooled portions into freezer-safe containers or bags, pressing out as much air as possible. Label with the date and freeze for up to two months. When you’re ready to revisit that creamy, cheesy goodness, just thaw in the fridge overnight.
Reheating
To reheat, simply microwave individual servings until heated through, stirring halfway so the cheese melts evenly. Or, warm larger amounts on the stovetop over medium-low, adding a splash of chicken broth if things look a little dry. The cheesy sauce will loosen up, and your One-Pot Queso Chicken and Rice will taste newly made!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice can be swapped in, but keep in mind it will take longer to cook—typically 35–40 minutes. You may also need a splash more broth to keep everything moist as it cooks.
What’s the best way to make this spicier?
To kick up the heat, choose hot diced tomatoes with green chiles or opt for a spicy queso dip. You can even throw in chopped jalapeños or a pinch of cayenne pepper when cooking the chicken if you’re really feeling bold!
Can I make One-Pot Queso Chicken and Rice in advance?
Definitely. This dish holds up wonderfully made a day ahead—just reheat gently before serving and add a little extra broth if it needs loosening up. It’s perfect for meal prepping or getting a jump on busy weeknights.
Are there any good vegetarian substitutions?
You can absolutely make this vegetarian by swapping in drained, rinsed canned black beans or pinto beans for the chicken and using vegetable broth instead of chicken broth. The flavors and creamy textures are still swoon-worthy!
What can I use if I don’t have queso dip?
If queso dip isn’t on hand, you can add extra shredded cheese and a splash of milk or half-and-half to mimic the creaminess. Or, try melting in a little cream cheese for that ultra-smooth, velvety finish.
Final Thoughts
I can’t wait for you to try this One-Pot Queso Chicken and Rice! It’s a little bit zesty, a whole lot of cheesy, and ridiculously easy to whip up, even on your busiest nights. Whether you’re feeding your family or just in need of a little comfort food, this dish delivers those irresistible Tex-Mex flavors in one pan. Give it a try and see why it’s a staple at our table—you just might find yourself making it on repeat!
Print
One-Pot Queso Chicken and Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Tex-Mex inspired one-pot meal featuring tender chicken, flavorful rice, gooey cheese, and zesty queso, all cooked together for a comforting and satisfying dinner.
Ingredients
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice Mixture:
- 1 cup long grain white rice
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 2 1/2 cups low-sodium chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded Mexican blend cheese
- 1/2 cup queso dip or jarred queso
Garnish:
- Chopped cilantro and sliced jalapeños (optional)
Instructions
- Prepare Chicken: Heat olive oil in a large deep skillet or Dutch oven. Add chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook until browned but not fully cooked.
- Cook Rice: Stir in rice, diced tomatoes with green chiles, and chicken broth. Bring to a boil, then cover and simmer for 18–20 minutes until rice is tender.
- Finish Dish: Stir in corn, shredded cheese, and queso dip until melted. Let sit uncovered to thicken. Garnish with cilantro and jalapeños.
Notes
- For a spicier version, use hot diced tomatoes with green chiles and spicy queso.
- Add black beans for extra protein and fiber.
- Leftovers reheat well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
