Description
A delicious and easy Tex-Mex inspired one-pot meal featuring tender chicken, flavorful rice, gooey cheese, and zesty queso, all cooked together for a comforting and satisfying dinner.
Ingredients
Scale
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice Mixture:
- 1 cup long grain white rice
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 2 1/2 cups low-sodium chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded Mexican blend cheese
- 1/2 cup queso dip or jarred queso
Garnish:
- Chopped cilantro and sliced jalapeños (optional)
Instructions
- Prepare Chicken: Heat olive oil in a large deep skillet or Dutch oven. Add chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook until browned but not fully cooked.
- Cook Rice: Stir in rice, diced tomatoes with green chiles, and chicken broth. Bring to a boil, then cover and simmer for 18–20 minutes until rice is tender.
- Finish Dish: Stir in corn, shredded cheese, and queso dip until melted. Let sit uncovered to thicken. Garnish with cilantro and jalapeños.
Notes
- For a spicier version, use hot diced tomatoes with green chiles and spicy queso.
- Add black beans for extra protein and fiber.
- Leftovers reheat well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
