One Pot Queso Chicken and Rice
A creamy and comforting one-pot dish that combines browned chicken, seasoned rice, diced tomatoes, and queso for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chicken breasts, diced Thighs can also be used.
- 1 cup long-grain rice White long-grain; not instant.
- 1 packet taco seasoning Or 2 tbsp homemade blend.
- 2 cups chicken broth Low-sodium preferred.
- 1 cup queso cheese Store-bought or homemade queso blanco.
- 1 cup diced tomatoes Canned (drained) or fresh.
- 1/2 cup corn Optional — fresh, frozen, or canned.
- 1 tablespoon olive oil
- Salt and pepper To taste.
Instructions
Preparation
- Heat a large pot over medium heat and add 1 tablespoon olive oil.
- Add the diced chicken, season lightly with salt and pepper, and cook until browned on all sides (about 5–6 minutes).
- Stir in the taco seasoning so the chicken is coated and fragrant.
- Add the rice, chicken broth, diced tomatoes, and corn (if using). Give everything a quick stir to combine.
- Bring the mixture to a rolling boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer for about 18–22 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the queso cheese until melted and evenly combined.
- Let rest for 3–5 minutes before serving so flavors settle and the texture firms slightly.
Notes
Best served warm with fresh cilantro, green onions, or a squeeze of lime. For variations, try adding jalapeños for spice or swapping rice for cauliflower rice for a low-carb option.