Description
One Pot Queso Chicken and Rice is made in one pan with tender chicken, white rice, Rotel, and a creamy queso sauce. A fast Mexican-inspired dinner perfect for busy nights.
Ingredients
1 pound boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
2¼ cups chicken broth
1 can (15 oz) nacho cheese sauce
1 can (10 oz) Rotel
1½ cups uncooked long-grain white rice
Instructions
1. Cut the chicken into small bite-sized pieces.
2. Heat oil in a large skillet and add chicken with seasonings.
3. Cook chicken to 165°F and drain any excess liquid.
4. Stir in broth, nacho cheese sauce, and Rotel. Bring to a boil.
5. Add the rice and stir.
6. Cover and reduce heat to medium-low. Cook 20–25 minutes until liquid is absorbed.
7. Serve with your favorite toppings.
Notes
Add beans for extra protein.
Use hot Rotel or jalapeños for more heat.
Ground beef, turkey, or chicken work as substitutes.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 431
- Sugar: 4
- Sodium: 1198
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0.01
- Carbohydrates: 45
- Fiber: 1
- Protein: 23
- Cholesterol: 57