Description
This One Pot Queso Chicken and Rice is a quick and flavorful meal perfect for busy weeknights. Tender chicken pieces, zesty taco seasoning, creamy queso cheese, and savory rice cooked together in one skillet make for an easy and satisfying dish everyone will love.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Grains
- 1 cup long-grain white rice
Dairy
- 1 cup queso cheese (store-bought or homemade)
Canned Goods
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 1/2 cups chicken broth
Seasonings
- 2 tablespoons taco seasoning
Optional Add-ins
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup diced bell peppers
Other
- 1 tablespoon cooking oil (for browning chicken)
Instructions
- Prep your ingredients: Cut the chicken into bite-sized pieces and measure out all other ingredients to ensure a smooth cooking process.
- Season and brown the chicken: Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken pieces, sprinkle with half of the taco seasoning, and cook for 3-4 minutes until the chicken is golden brown on the outside, but not fully cooked through yet.
- Add rice and toast it slightly: Push the chicken to one side of the pan and add the rice to the other side. Toast the rice for about 1 minute, stirring occasionally to prevent sticking.
- Pour in liquids and seasonings: Add the diced tomatoes with green chilies (undrained), chicken broth, and the remaining taco seasoning to the skillet. Stir everything together to combine well.
- Simmer until rice is tender: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 18-20 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Stir in queso and let it melt: Turn off the heat and stir in the queso cheese until it melts and blends thoroughly, creating a creamy consistency throughout the dish.
- Garnish and serve hot: Top with your favorite garnishes such as chopped cilantro, sliced jalapeños, or a dollop of sour cream. Serve immediately and enjoy this comforting one-pot meal.
Notes
- You can substitute chicken breasts with thighs for a juicier result.
- Optional add-ins like corn, black beans, or diced bell peppers can be mixed in to enhance flavor and texture.
- Use store-bought queso for convenience or homemade queso for a fresher taste.
- Ensure the skillet is covered tightly during simmering to cook the rice evenly.
- Adjust taco seasoning to taste depending on desired spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
