There’s nothing like the comforting combination of tender chicken, cheesy queso, and perfectly seasoned rice, all cooked together in one pot. This Easy One Pot Queso Chicken and Rice recipe is a lifesaver for busy weeknights, delivering bold Tex-Mex flavors with minimal cleanup.

I discovered this dish during a frantic search for a crowd-pleasing dinner that wouldn’t leave my kitchen looking like a disaster zone. Now, it’s a go-to favorite that never fails to impress. Let’s dive into why you’ll love it!

Why You’ll Love This Easy One Pot Queso Chicken and Rice

Get ready to embrace a dish that’s as delicious as it is convenient. This Easy One Pot Queso Chicken and Rice recipe ticks all the right boxes for a family-friendly, satisfying meal.

First and foremost, it’s one pot! No juggling multiple pans or piles of dirty dishes. Everything comes together in a single skillet, saving you precious time and effort when it’s time to clean up.

The flavors are off the charts. With bold, cheesy queso enveloping tender chunks of chicken and perfectly spiced rice, every bite delivers a Tex-Mex fiesta right in your kitchen.

It’s also incredibly adaptable. Whether you want to add extra veggies, adjust the spice level, or use a different type of protein, this recipe can handle it all.

Plus, it’s a budget-friendly crowd-pleaser. Simple, affordable ingredients mean you can serve a delicious meal without breaking the bank.

Ready to get started? Let’s take a closer look at the key ingredients that make this dish shine.

Ingredients Notes

The magic of this Easy One Pot Queso Chicken and Rice lies in its simple yet flavorful ingredients. Here’s what you’ll need to bring this Tex-Mex masterpiece to life:

Chicken: Boneless, skinless chicken breasts or thighs work best here. They cook quickly and stay tender and juicy when simmered in the queso sauce.
Rice: Long-grain white rice is ideal for this recipe. It cooks evenly and absorbs the queso and chicken broth beautifully, creating a perfectly fluffy texture.
Queso: Pre-made queso dip (found in the refrigerated or jarred section of most grocery stores) adds the creamy, cheesy base for this dish. If you prefer homemade queso, go for it!
Chicken Broth: The broth serves as the cooking liquid for the rice, infusing it with flavor while keeping it moist. Opt for low-sodium if you want more control over the saltiness.
Spices: A blend of cumin, chili powder, and a pinch of paprika gives this dish its signature Tex-Mex kick.
Vegetables: Diced onions, garlic, and a can of Rotel (tomatoes with green chilies) round out the flavor profile, adding brightness and spice.

You’ll also need a large skillet with a tight-fitting lid to bring it all together. Now that you’ve got your ingredients ready, let’s get cooking!

How To Make This Easy One Pot Queso Chicken and Rice

Making this Easy One Pot Queso Chicken and Rice is as simple as it gets. Follow these steps for a foolproof, delicious dinner.

Start by heating a drizzle of oil in a large skillet over medium heat. Season the chicken with salt, pepper, and a sprinkle of cumin. Sear the chicken in the hot skillet for 2-3 minutes on each side, just until it develops a golden crust. (Don’t worry if it’s not fully cooked – it’ll finish cooking later.)

Once the chicken is seared, remove it from the pan and set it aside. In the same skillet, add your diced onion and minced garlic. Sauté until fragrant, about 2 minutes, then stir in the can of Rotel and your blend of spices (chili powder, paprika, and a little extra cumin).

Next, pour in the chicken broth and stir to deglaze the pan, scraping up any flavorful browned bits. Add the rice, stirring to make sure it’s evenly distributed, and return the chicken to the skillet, nestling it on top of the rice.

Cover the skillet with a tight-fitting lid and reduce the heat to low. Let the mixture simmer for about 20 minutes, or until the rice is tender and the chicken is fully cooked.

Finally, stir in the queso, allowing it to melt and coat the chicken and rice in cheesy perfection. Garnish with fresh chopped cilantro or green onions for a pop of color, and you’re ready to serve!

Storage Options

Got leftovers? This dish stores beautifully, making it perfect for meal prep or next-day lunches. Here’s how to keep it fresh:

Refrigerator: Transfer the cooled chicken and rice to an airtight container and store it in the fridge for up to 3 days.
Freezer: For longer storage, portion the dish into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the dish in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. You can also reheat individual portions in the microwave.

Variations and Substitutions

This recipe is a canvas for creativity. Here are a few ideas to make it your own:

Switch up the protein: Try ground beef, shredded rotisserie chicken, or even shrimp for a different twist.
Add more veggies: Stir in bell peppers, corn, or black beans for added color and texture.
Make it spicier: Add diced jalapeños or a pinch of cayenne pepper for an extra kick.
Use brown rice: Swap out white rice for brown rice for a heartier, whole-grain option. Just adjust the cooking time and liquid as needed.
Go homemade: Whip up your own queso dip with shredded cheese, milk, and a touch of cornstarch if you prefer a made-from-scratch approach.

Experimenting with these variations ensures this recipe never gets old. You’re bound to find a version that suits your taste perfectly.

This Easy One Pot Queso Chicken and Rice recipe is proof that a comforting, flavorful dinner doesn’t have to be complicated. Whether you’re feeding a hungry family or meal prepping for the week, this dish is sure to become a staple in your kitchen. Enjoy