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One Pot Queso Chicken and Rice Recipe

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3.8 from 69 reviews

This One Pot Queso Chicken and Rice recipe transforms your queso cravings into a hearty and satisfying dinner. Creamy, cheesy, and packed with bold flavors, this dish combines tender chicken, fluffy rice, and a luscious queso sauce made with salsa, spices, and cheddar cheese, all cooked conveniently in a single pot for an easy cleanup.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Sauté Base

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 small yellow onion, diced
  • 1 tablespoon minced garlic (about 3 cloves)

Main Ingredients

  • 2 cups long grain white rice
  • 4 cups chicken broth
  • 1 (8 ounce jar) salsa (about 1 cup)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup heavy cream
  • 3 cups shredded cheddar cheese, divided

Instructions

  1. Prepare Chicken: Cut the chicken breasts into 1-inch bite-size cubes to ensure even cooking and easy eating.
  2. Sauté Chicken: Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cubed chicken and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
  3. Cook Onions: Add the diced onion to the pot and cook for 3 to 5 minutes, stirring frequently, until they become translucent. Remove the chicken and onion mixture from the pot and set aside.
  4. Toast Rice and Garlic: In the same pot, add rice and minced garlic. Cook for 2 to 3 minutes, stirring constantly, allowing the rice to toast lightly and develop flavor.
  5. Add Liquids and Spices: Slowly pour in chicken broth and salsa. Stir in ground cumin and chili powder until evenly combined.
  6. Simmer Rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover with a lid and cook for 15 to 20 minutes, or until rice is tender and most liquid is absorbed.
  7. Add Cream and Cheese: Turn off the heat and stir in the heavy cream along with 2 cups of shredded cheddar cheese. Then, return the chicken and onion mixture to the pot and stir to combine evenly.
  8. Melt Topping Cheese: Sprinkle the remaining 1 cup of cheddar cheese on top. Cover the pot and let sit for 2 to 3 minutes, allowing the cheese to melt thoroughly.
  9. Serve: Serve the queso chicken and rice hot, enjoying the creamy cheesy texture and rich flavors.

Notes

  • Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even heat distribution.
  • For spicier flavor, consider adding diced jalapeños or a dash of hot sauce with the salsa.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • Substitute heavy cream with half-and-half for a lighter version, but the dish may be less creamy.
  • You can add chopped cilantro or a squeeze of lime juice before serving for extra freshness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/one-pot-queso-chicken-and-rice-recipe/