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
Scale
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
