One Pot Queso Chicken and Rice Recipe
This One Pot Queso Chicken and Rice combines the bold, Tex-Mex flavors of creamy queso sauce, tender chicken, and perfectly cooked rice in a single skillet. With minimal cleanup and maximum flavor, this dish is perfect for busy weeknights or casual family dinners. The queso adds a luxurious creaminess, while the rice absorbs all the rich flavors from the seasoned chicken and spices, making each bite absolutely delicious.
Introduction to One Pot Queso Chicken and Rice
Inspired by the comforting flavors of Tex-Mex cuisine, this one-pot recipe blends the creamy goodness of queso with savory chicken and rice. The best part? Everything cooks in one pan, allowing the flavors to meld together and minimizing dishes. Perfect for when you’re craving something cheesy and satisfying, this recipe is bound to become a family favorite.
Preparation Tips
- Use Fresh Ingredients: Fresh chicken and veggies will make a noticeable difference in flavor.
- Rinse the Rice: For a fluffier texture, rinse the rice under cold water to remove excess starch before adding it to the skillet.
- Pre-Cook the Chicken: This ensures the chicken is fully cooked and adds extra flavor to the dish.
- Low and Slow Cooking: Once the rice is added, cook on low heat to prevent sticking and ensure even cooking.
Instructions
- Season and Cook the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Season the diced chicken with salt, pepper, chili powder, cumin, and smoked paprika.
- Add the chicken to the skillet and cook for about 5-7 minutes, or until golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics:
- In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1 minute, or until fragrant.
- Add Rice and Diced Tomatoes:
- Stir in the rinsed rice and canned diced tomatoes with green chilies (including the juice). Cook for 1-2 minutes, allowing the rice to absorb some of the tomato juice and toast slightly.
- Add Chicken Broth:
- Pour in the chicken broth and stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Add the Queso Sauce and Chicken:
- Once the rice is cooked, stir in the queso cheese sauce and the cooked chicken. Mix well to coat the rice and chicken in the creamy queso sauce.
- Garnish and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh cilantro and serve with lime wedges for a burst of freshness.
Variations and Substitutions
- Spicy Variation: Add sliced jalapeños or a pinch of cayenne pepper for extra heat.
- Vegetable Additions: Try adding corn, black beans, or bell peppers for extra color and texture.
- Protein Options: Substitute the chicken with shrimp, ground beef, or even tofu for a vegetarian version.
- Cheese Options: Swap queso for shredded cheddar, Monterey Jack, or pepper jack cheese for a different flavor profile.
- Rice Alternatives: Brown rice or quinoa can be used, but may require longer cooking times and additional broth.
Serving Suggestions
This One Pot Queso Chicken and Rice is a filling main course on its own, but you can also pair it with:
- Tortilla Chips: Great for scooping up the cheesy, flavorful rice.
- Side Salad: A simple mixed greens salad with a zesty lime vinaigrette adds a refreshing contrast.
- Mexican Street Corn: The sweetness and spices of street corn pair wonderfully with this dish.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice will require a longer cooking time and may need extra broth.
Q: Can I make this recipe ahead of time?
Absolutely. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Q: How can I make this dish spicier?
You can add diced jalapeños, extra chili powder, or a dash of hot sauce to the queso sauce to increase the spice level.
Q: Can I use homemade queso?
Yes! If you have a homemade queso recipe, feel free to use it in place of the store-bought sauce.
Conclusion
This One Pot Queso Chicken and Rice recipe is the ultimate comfort food with a Tex-Mex twist. The creamy queso sauce coats every grain of rice and piece of chicken, creating a deliciously satisfying meal with minimal effort. Whether you’re looking for an easy weeknight dinner or a cozy meal to share with family and friends, this recipe is sure to please. Plus, it’s easy to customize with different proteins, veggies, or spice levels to suit your taste.
One Pot Queso Chicken and Rice Recipe
This One Pot Queso Chicken and Rice combines the bold, Tex-Mex flavors of creamy queso sauce, tender chicken, and perfectly cooked rice in a single skillet. With minimal cleanup and maximum flavor, this dish is perfect for busy weeknights or casual family dinners. The queso adds a luxurious creaminess, while the rice absorbs all the rich flavors from the seasoned chicken and spices, making each bite absolutely delicious.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy based on preference)
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- 1/2 cup queso dip
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup diced tomatoes (optional)
- Fresh cilantro, chopped, for garnish
- Sliced green onions, for garnish
- Optional toppings: sour cream, diced avocado, jalapeños
Instructions
- Sear the Chicken:
Season the diced chicken with salt and pepper. Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside. - Sauté Aromatics:
In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. - Add Rice and Liquid:
Stir in the rice, chicken broth, and salsa. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. - Add Cheese and Queso:
Once the rice is cooked, stir in the shredded Mexican cheese, queso dip, chili powder, and cumin. Add the browned chicken back to the skillet, along with any optional diced tomatoes. Stir until everything is well combined and creamy. - Serve and Garnish:
Remove from heat and garnish with fresh cilantro and green onions. Serve hot with optional toppings like sour cream, diced avocado, or sliced jalapeños.