Description
A simple and tasty One Pot Queso Chicken and Rice recipe that combines juicy chicken, creamy queso, and hearty rice all in one dish.
Ingredients
Scale
- 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
- Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
- Heat the olive oil in a large skillet or sauté pan, over medium high heat, and add the chicken pieces along with the dried seasonings.
- Cook the chicken, stirring frequently, until it’s cooked to an internal temperature of 165℉.
- If excess liquid is in the pan from cooking the chicken, drain it from the pan.
- Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
- Once boiling, stir in the uncooked rice.
- Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
- Serve immediately with your favorite taco toppings like sour cream, pico de gallo, or chopped tomatoes, and sliced avocado.
Notes
- For a spicier version, use spicier salsa or add jalapeños.
- Feel free to adjust the seasonings according to your taste preferences.
- Top with your favorite toppings for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg