Make this One Pot Queso Chicken and Rice when you want something quick that everyone likes. Put chicken, rice, and cheesy sauce all in one pot. Perfect for busy nights when you don't want lots of dishes.
Why Make This
One pot means less cleanup. Takes about 30 minutes start to finish - great when you're busy. Kids love the cheese sauce, grown-ups love how filling it is. Change spices to make it mild or spicy. Smells so good while cooking, tastes even better.
What You Need
- Chicken Breast: Cut in bite-size pieces
- Olive Oil: 2 spoons for cooking
- Garlic Powder: 1 spoon
- Onion Powder: 1 spoon
- Cumin: 1/2 spoon
- Salt: Big pinch
- Black Pepper: To taste
- Chicken Broth: 2 cups
- Nacho Cheese: 1 jar
- Rotel: 1 can, drained
- White Rice: 1 cup, not cooked
How to Make It
- Cut chicken first:
- Cut chicken in small pieces - about size of quarters. Makes it cook faster.
- Heat pan:
- Put oil in big pan with lid. Turn heat medium-high.
- Season meat:
- Mix garlic powder, onion powder, cumin, salt, pepper. Put on chicken. Mix good so all pieces get spices.
- Cook chicken:
- Put chicken in hot pan. Cook till no pink shows - about 5 minutes. Stir so it don't stick.
- Pour off extra:
- If there's water in pan, pour it out. Leave chicken in.
- Add wet stuff:
- Pour in broth, cheese sauce, Rotel. Let start bubbling.
- Put in rice:
- Add rice. Stir real good. Put lid on tight.
- Let it cook:
- Turn heat low. Cook 20-25 minutes. Don't lift lid - rice needs steam.
- Check it's done:
- Try rice - should be soft. All liquid should be gone.
- Fix it up:
- Put sour cream, tomatoes, avocado on top if you want.
Why One Pot's Good
Less dishes to wash means more time to eat. Everything cooks together so flavors mix better. Chicken stays juicy, rice soaks up cheese sauce. Great for busy nights when you don't want mess.
Picking Good Chicken
Get chicken breast - stays tender if you don't overcook. Cut pieces same size so they cook even. Take off any white stuff - that's tough. Some folks like chicken thighs - they stay juicier but take longer to cook.
About The Cheese Sauce
Nacho cheese sauce makes it creamy. Find it by chips at store. Want it smoother? Heat cheese sauce first. Like it extra cheesy? Add handful shredded cheese at end. Some folks mix two kinds cheese sauce.
Getting Rice Right
Regular white rice works best - not quick kind. Rice needs all the liquid to cook right. Don't peek while cooking or steam gets out. If rice still hard, add splash hot broth, cook 5 more minutes.
Make It Your Way
Like it spicy? Use hot Rotel or add jalapenos. Need more kick? Put in chili powder. Want it mild? Use mild Rotel, skip pepper. Some folks add corn or black beans. Makes good leftovers - just add splash milk when warming up.
Frequently Asked Questions
- Can I use brown rice?
Yes, but it needs different timing. Brown rice takes about 45 minutes instead of 20. Add an extra 1/2 cup liquid too since brown rice drinks more. Some tricks: Soak the rice first for 30 minutes to speed it up. Or par-cook it in the microwave for 10 minutes before adding. Want it faster? Those quick-cooking brown rice packets work fine - just adjust liquid down a bit. The texture's different but still good, and you get those whole grain benefits!
- How about making it vegetarian?
Easy switches! Use two cans of chickpeas (drained) instead of chicken. Or try cubed firm tofu - brown it first for better texture. Mushrooms work great too - about 1 pound, sliced thick. Use veggie broth instead of chicken broth. Want more protein? Black beans taste great in here. The cheese sauce is already vegetarian. Some folks add extra veggies like peppers or corn to make it more filling.
- Need it gluten-free?
Check your cheese sauce careful - some have wheat as thickener. Same with Rotel tomatoes, though most are okay. The rice is naturally gluten-free. If making your own cheese sauce, use cornstarch instead of flour. Some brands make special gluten-free queso dip - that works perfect! Just read all labels if cooking for someone who can't have any gluten. The rest of the ingredients should be safe.
- Best way to keep leftovers?
Let it cool down first. Put in a tight container - good in fridge for 3 days. The rice keeps soaking up sauce, so add a splash of milk when reheating. Heat slow and stir lots or the cheese gets stringy. Some folks portion it out right away - makes grab-and-go lunches. Don't freeze it though - dairy gets weird when frozen. If it's thick next day, that's normal - just stir in some warm broth.
- Can I make it ahead?
You can prep parts early: Cut chicken and keep cold, measure dry stuff, chop any veggies. But don't cook ahead - the rice gets mushy and the sauce might break. Want it really quick? Use pre-cut chicken and microwave rice packets. Some folks mix up the seasonings ahead in little bags. Need dinner in 20 minutes? Have everything ready to go, then just dump and cook. Fresh is definitely best with this one!
Some More Ideas
Love this? Try Spanish chicken and rice next time - same easy cooking but different spices. Or make jambalaya if you want something with a kick. All cook in one pot!