If there’s one meal that guarantees big flavor and minimal cleanup, it’s this One-Pot Queso Chicken and Rice Recipe. Imagine a skillet brimming with juicy chicken, aromatic rice, colorful bell peppers, and onions, all smothered in melty queso and Mexican cheese. Every spoonful delivers creamy, cheesy Tex-Mex goodness the whole family will devour—and you’ll love that it comes together in about 35 minutes, all in a single pan. If you crave a hearty, comforting dinner without a pile of dishes, this is about to become your new weeknight hero.
Ingredients You’ll Need
We’re keeping things simple but exciting here: every ingredient in this One-Pot Queso Chicken and Rice Recipe is chosen for maximum flavor with zero fuss. These staples work together to deliver the ultimate comforting skillet meal that’s both satisfying and incredibly vibrant.
- Olive oil: Helps the chicken brown beautifully and keeps everything from sticking to the pan.
- Boneless skinless chicken breasts: Tender protein that soaks up all those delicious Tex-Mex flavors.
- Yellow onion: Adds sweetness and depth as it softens and caramelizes.
- Green bell pepper: Brings a pop of color and a fresh, crisp crunch that brightens the whole skillet.
- Garlic: Just a couple cloves infuse the dish with irresistible savoriness.
- Long-grain white rice: The perfect fluffy, absorptive base for soaking up that cheesy sauce.
- Low-sodium chicken broth: Gives the rice rich, savory flavor as it cooks.
- Diced tomatoes with green chilies: Adds tang, juiciness, and just a hint of heat—use the whole can, juices and all!
- Ground cumin: Delivers warm, earthy notes true to Tex-Mex cuisine.
- Smoked paprika: Gives a gentle smokiness without overpowering the cheesy goodness.
- Salt: Enhances all the flavors and ensures every bite tastes just right.
- Black pepper: Adds gentle heat and depth, balancing the cheese.
- Queso dip: Store-bought or homemade, this creamy cheese sauce is the star of the show.
- Shredded Mexican blend cheese: Melts into the rice for extra gooeyness and a classic Tex-Mex finish.
- Fresh cilantro: A sprinkle of chopped cilantro brings a bright herby note to each serving.
- Lime wedges: Optional, but a squeeze of lime at the end wakes up all of the flavors beautifully.
How to Make One-Pot Queso Chicken and Rice Recipe
Step 1: Brown the Chicken
Set a large, deep skillet or Dutch oven over medium heat and drizzle in the olive oil. Once hot, add the chicken pieces, spreading them out so they start to sizzle and brown. Let them cook undisturbed for a couple of minutes, then stir and continue sauteing until the chicken is golden on all sides—about five minutes. This seals in the juices and builds savory flavor as the foundation of your One-Pot Queso Chicken and Rice Recipe.
Step 2: Sauté the Veggies
Add the diced onion and green bell pepper directly to your pan. The veggies will pick up those savory chicken bits from the bottom (bonus flavor!). Cook, stirring occasionally, until softened and starting to turn golden—about four minutes. Stir in the minced garlic for just one minute; it’ll turn fragrant in no time without burning.
Step 3: Add Rice, Broth, and Seasonings
Sprinkle the uncooked rice right over your sautéed chicken and veggies, then pour in the chicken broth. Dump in the entire can of diced tomatoes with green chilies—liquid and all—along with the cumin, smoked paprika, salt, and pepper. Stir everything together until well combined; you want the rice evenly distributed throughout the mixture. This is where all the Tex-Mex flavors begin to meld in your One-Pot Queso Chicken and Rice Recipe.
Step 4: Simmer the Rice
Turn the heat up and bring the mixture to a gentle boil, then immediately lower it to a simmer. Cover the pan so all those steamy flavors stay locked inside. Let it cook undisturbed for 18 to 20 minutes, until the rice is tender and almost all the liquid has been absorbed. Peek in near the finish to make sure nothing’s sticking and the rice is cooking evenly.
Step 5: Add Queso and Cheese
Turn off the heat but keep the pan on the stove. Stir in the queso dip and shredded Mexican blend cheese until everything melts into a rich, creamy, slightly stretchy sauce. Give the dish about five minutes uncovered to thicken up—the rice will continue to soak up the cheesy goodness, making this truly the ultimate One-Pot Queso Chicken and Rice Recipe.
Step 6: Garnish and Serve
Sprinkle your finished skillet with chopped fresh cilantro and, if you like, nestle lime wedges around the edges. The herby, citrusy finish is a fantastic contrast to the cheesy comfort in every bite. Spoon big, hearty portions onto plates (or into bowls!) while it’s still bubbling and delicious.
How to Serve One-Pot Queso Chicken and Rice Recipe
Garnishes
This dish shines with a finishing touch of fresh cilantro, but don’t stop there! Sliced jalapeños, thinly sliced green onions, a dollop of sour cream, or extra shredded cheese make every serving feel special. A squeeze of lime pulls the whole thing together, adding just the right pop of brightness to balance out the gooey, savory cheese.
Side Dishes
Honestly, this One-Pot Queso Chicken and Rice Recipe can be a meal all on its own, but it also pairs beautifully with crisp tortilla chips, a simple green salad, or even roasted corn on the cob. If you’re feeling extra festive, set out bowls of guacamole and pico de gallo for an impromptu Tex-Mex feast.
Creative Ways to Present
Try scooping the cheesy chicken and rice into warm tortillas for impromptu burritos, or stuff it into bell pepper halves and bake for a fun twist. You can also spoon leftovers over a bed of crisp lettuce for a hearty Tex-Mex salad or use it as a topping for nachos at your next game night. The possibilities make this recipe endlessly adaptable.
Make Ahead and Storage
Storing Leftovers
Any extras will last for up to 4 days when stored in an airtight container in the fridge. Let the dish cool to room temperature before packing it up, and enjoy knowing you have a ready-to-go lunch or dinner just waiting in your refrigerator.
Freezing
You can freeze this One-Pot Queso Chicken and Rice Recipe, but for best results, let the dish cool fully, then divide into individual portions for easy thawing. Use freezer-safe containers and freeze for up to 2 months. Note that the texture of the rice and cheese might change a bit, but a quick stir during reheating brings it all back together.
Reheating
To reheat, simply transfer your portion to a microwave-safe bowl and heat in 60-second bursts, stirring in between, until hot and creamy. On the stovetop, use a splash of chicken broth or milk to loosen things up as you warm the mixture gently, stirring occasionally so the cheese stays smooth and melty.
FAQs
Can I use brown rice instead of white?
Yes, you can swap in brown rice, but you’ll need to increase the cooking time and possibly add a little more broth. Brown rice takes longer to become tender, so budget an extra 15-20 minutes and check for doneness before adding the queso and cheese.
Is this One-Pot Queso Chicken and Rice Recipe spicy?
It’s wonderfully flavorful but not overly spicy. The diced tomatoes with green chilies add a mild kick, but you can easily amp up the heat by adding chopped jalapeño or use a spicier queso if that’s your style. Prefer it mild? Opt for mild diced tomatoes instead.
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just skip straight to sautéing the veggies, then add the cooked shredded chicken with the rice before simmering. It’s a time-saving swap that makes this dish even quicker to prepare.
How do I make this vegetarian?
For a meatless version, substitute the chicken with canned black beans or chickpeas, use vegetable broth, and follow all the same steps. You’ll still get all the cheesy, savory deliciousness in one hearty skillet.
What’s the best queso dip to use here?
Use your favorite store-bought queso, or whip up a simple homemade version if you have time. White or yellow queso both work—just make sure it’s creamy enough to stir into the rice, and adjust the spice level to fit your taste.
Final Thoughts
If you’re craving something easy, cheesy, and undeniably delicious, you have to try this One-Pot Queso Chicken and Rice Recipe. It’s hearty, customizable, and perfect for busy weeknights or sharing with family and friends. Give it a go and watch it earn a permanent spot in your dinner rotation!
Print
One-Pot Queso Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This One-Pot Queso Chicken and Rice recipe is a delicious Tex-Mex dish that combines tender chicken, flavorful rice, and gooey cheese for a comforting meal with minimal cleanup. It’s a perfect weeknight dinner option that the whole family will love.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chilies, undrained
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup store-bought or homemade queso dip
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, optional, for serving
Instructions
- Heat olive oil: In a large deep skillet or Dutch oven over medium heat.
- Cook chicken: Until browned on all sides, about 5 minutes.
- Add onion and pepper: Sauté until softened, about 4 minutes. Stir in garlic and cook for 1 more minute.
- Add rice and seasonings: Along with chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then simmer covered for 18–20 minutes.
- Stir in cheeses: Queso dip and shredded cheese until melted and creamy. Let sit for 5 minutes to thicken.
- Garnish and serve: With fresh cilantro and lime wedges if desired.
Notes
- You can substitute ground turkey or rotisserie chicken for the cubed chicken breast.
- For added heat, stir in a chopped jalapeño with the onions and peppers.
- If using brown rice, adjust the cooking time and liquid accordingly.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg
