Easy One Pot Queso Chicken And Rice Recipe

There’s something magical about a one-pot meal—everything cooks together, flavors blend effortlessly, and cleanup is a breeze. One of my go-to favorites? This easy One Pot Queso Chicken and Rice recipe. It’s the kind of dish that delivers serious comfort food vibes but still feels just a little bit indulgent. Creamy, cheesy, and full of Tex-Mex flavors, it’s perfect for a busy weeknight when you want something quick but oh-so-satisfying. The best part? You only need one pan to bring everything together, so you’ll be done with dishes in no time (hallelujah!).

I remember the first time I made this dish. I had a fridge full of random ingredients—some leftover chicken, a can of Rotel I’d been meaning to use, and a jar of nacho cheese sauce that had been sitting in my pantry since the last game day (don’t judge). I threw everything into one pan, hoping for the best, and what came out was a total surprise: a rich, savory, cheesy chicken and rice that had my whole family asking for seconds. It’s one of those recipes that doesn’t look complicated on paper but somehow tastes like you spent hours on it. And let me tell you, that’s a win in my book!

this RECIPE

🧀 Why you’ll love this queso chicken and rice!

This dish checks all the boxes: It’s super easy, comforting, and bursting with flavor. The nacho cheese sauce gives it that creamy, cheesy goodness we all crave, while the Rotel adds a little tang and heat (though you can totally control the spice level). The rice soaks up all the deliciousness, making each bite a perfectly balanced combo of soft, cheesy rice and tender chicken.

Plus, everything cooks together in one pot. That means fewer dishes and less cleanup, which is honestly my kind of kitchen magic. Whether you’re feeding the whole family or meal-prepping for the week, this dish is bound to become a regular in your rotation.

A personal favorite: Comfort in a skillet

There’s just something about the combination of chicken, rice, and cheese that feels like a warm hug on a plate. Growing up, rice was a staple at almost every meal in my family, and we were always experimenting with ways to spice it up. I remember my mom making a version of cheesy chicken and rice, and this recipe is my spin on it, with a little more Tex-Mex flair. The first time I made it, I couldn’t believe how much it tasted like those familiar comfort meals from childhood, but with the punchy flavor of Rotel and the extra creaminess from the queso. One bite, and I was hooked.

A quick dive into queso’s history

Now, let’s talk queso for a second. Queso (which literally means “cheese” in Spanish) has become an iconic dip in Tex-Mex cuisine, especially in the U.S. Though the origins of queso are a little murky, it’s believed to have come to prominence in Texas in the early 20th century. The beauty of queso lies in its simplicity—melted cheese combined with chiles or tomatoes, and often served alongside tortilla chips. Over time, this cheesy, comforting dip has found its way into a whole range of dishes, from casseroles to burritos, and of course, chicken and rice!

Let’s talk ingredients: The stars of the dish

• Chicken breasts: The lean protein that soaks up all the rich flavors in this dish. You can also use boneless, skinless thighs for a juicier bite.
• Nacho cheese sauce: This is what gives the dish its creamy, cheesy base. If you don’t have nacho cheese sauce on hand, you could substitute Velveeta or a homemade cheese sauce (but honestly, the jarred stuff works wonders here).
• Rotel: This is a mix of diced tomatoes and green chiles, adding just the right amount of acidity and heat. If you’re not into spicy, you can opt for mild Rotel.
• Long-grain white rice: It cooks up perfectly in this dish, absorbing all the broth and cheese sauce for a tender, flavorful result. Brown rice can be substituted, but you’ll need to adjust the cooking time and liquid slightly.
• Chicken broth: This adds a savory depth to the dish, keeping the rice moist and flavorful.
• Spices: Garlic powder, onion powder, cumin, kosher salt, and black pepper—simple but effective in seasoning the chicken and adding a warm, smoky flavor.

Kitchen gear you’ll need (and what you can skip)

You won’t need much to whip up this one-pot wonder, but having the right tools can make a difference. First off, you’ll need a large skillet or sauté pan with high sides. This is key because you want enough room for the rice to expand and soak up all that delicious broth. Make sure it has a lid—you’ll need it to trap the steam while the rice cooks.

If you don’t have a large skillet, a Dutch oven works perfectly here too. In a pinch, you could even use a deep saucepan, but be mindful of overcrowding, as the rice needs space to cook evenly.

Step-by-step: My foolproof method for queso chicken and rice

1. Prep the chicken: Start by cutting your chicken breasts into bite-sized pieces or strips. You want them about 1-inch each, so they cook evenly and quickly.
2. Brown the chicken: Heat your olive oil in a large skillet over medium-high heat. Toss in the chicken pieces along with the garlic powder, onion powder, cumin, salt, and pepper. Stir frequently, and cook until the chicken is golden brown and reaches an internal temp of 165°F. If there’s any excess liquid, go ahead and drain it. (I’ve forgotten to do this a couple of times, and while it didn’t ruin the dish, it did make it a bit more watery than I wanted.)
3. Add the liquid gold: Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring everything to a boil. This is where the magic really starts to happen—the cheese sauce begins to melt into the broth, creating a rich, creamy base.
4. Rice time: Once the mixture is boiling, stir in the uncooked rice. Make sure the rice is evenly distributed, so it cooks consistently. Cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for about 20-25 minutes. Check it after 20 minutes to see if the liquid is fully absorbed and the rice is tender. If not, let it go another 5 minutes.
5. Fluff and serve: Once the rice is tender, give it a good stir, fluffing it up a bit. You’ll end up with a creamy, cheesy, delicious mix of chicken, rice, and queso that’s ready to serve.

Variations and adaptations

If you’re like me, you love to experiment in the kitchen, and this recipe is perfect for that. Here are a few variations I’ve tried:

• Spice it up: If you like things on the spicy side, swap out the regular Rotel for the hot version, or add in a chopped jalapeño when you’re cooking the chicken.
• Make it vegetarian: Skip the chicken and add in a can of black beans or pinto beans for a veggie-packed version. You can even throw in some corn or diced bell peppers for extra flavor and texture.
• Low-carb option: For a low-carb twist, replace the rice with cauliflower rice. Add it after the cheese sauce and broth have been simmering for a few minutes, and reduce the cooking time to about 10 minutes.
• Healthier swap: If you’re watching your calories, try using reduced-fat cheese sauce or even a Greek yogurt-based queso dip. It’s still creamy and satisfying but with fewer indulgent calories.

How to serve queso chicken and rice like a pro

When it comes to serving, I love to make this dish feel a little more festive by adding toppings. A dollop of sour cream, some fresh pico de gallo, and sliced avocado can take it to the next level. If you’re hosting friends or family, set up a little topping bar with extras like shredded lettuce, chopped cilantro, or even some jalapeño slices for those who like it hot.

For a bit of crunch, you can serve this alongside tortilla chips, or even crumble a few on top. It’s also fantastic wrapped up in a tortilla for a quick burrito-style meal.

Drink pairings: What to sip with queso chicken and rice

I love pairing this dish with a refreshing drink that complements the cheesy, spicy flavors. A cold Mexican lager or a light beer works beautifully. If you’re more of a wine person, a chilled Sauvignon Blanc or a dry rosé will cut through the richness of the queso. If you’re feeling fancy, a margarita on the rocks (with a salted rim, of course) is never a bad idea!

Storing and reheating tips

If you’ve got leftovers (lucky you!), they store wonderfully in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave with a damp paper towel over the top to keep the rice from drying out. You can also warm it up on the stove with a splash of chicken broth to bring back some moisture.

This dish also freezes well, but I recommend freezing it in individual portions for easier reheating later. Just thaw it overnight in the fridge and reheat as mentioned above.

Scaling up or down

Whether you’re cooking for a crowd or just for yourself, this recipe is super easy to adjust. For larger gatherings, double the ingredients and use a big Dutch oven or wide skillet. Just be sure the pan is deep enough to handle the extra liquid and rice. If you’re making it for one or two people, halve the recipe and reduce the cook time slightly—just check the rice around the 15-minute mark to avoid overcooking.

Common issues and how to avoid them

• Rice not cooking evenly: Make sure the heat is at a steady medium-low, and that the lid stays on during the cooking process to trap the steam.
• Too much liquid: If you end up with excess liquid at the end, just let the pan sit uncovered for a few minutes, and the rice will absorb it.
• Cheese sauce separation: If your queso starts to separate, stirring it occasionally during cooking helps it stay smooth and creamy.

Ready to try this one-pot magic?

There’s nothing better than a dish that’s easy to make, delivers big on flavor, and leaves you with minimal cleanup. This One Pot Queso Chicken and Rice is everything you need in a weeknight dinner—creamy, cheesy, a little bit spicy, and completely satisfying. Trust me, after one bite, this recipe will be on repeat in your kitchen!

FAQs

1. Can I use brown rice instead of white rice? Yes, but you’ll need to increase the cooking time by about 10-15 minutes and add a little extra broth.
2. What can I use instead of nacho cheese sauce? Velveeta or a homemade cheese sauce works great. Just make sure it’s smooth and pourable.
3. Is this dish spicy? It has a mild kick from the Rotel, but you can choose the mild version or add more heat with hot Rotel or jalapeños.
4. Can I make this ahead of time? Absolutely! This dish reheats well, just store it in the fridge and reheat in the microwave or on the stovetop with a splash of broth.
5. How can I make this gluten-free? This recipe is naturally gluten-free, as long as the nacho cheese sauce and Rotel you use are certified gluten-free.

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