This Easy One Pot Queso Chicken and Rice is a comforting dish that combines juicy chicken, cheesy goodness, and fluffy rice all in one pot. It’s super simple and perfect for busy days!
When I make this, I feel like a culinary wizard because hardly any dishes are left to wash. Plus, who doesn’t love a meal that’s cheesy and delicious? 🍗🧀
This recipe is a total lifesaver. Just throw everything in the pot, let it cook, and enjoy a tasty dinner. I love serving it with a side of fresh veggies to balance the cheesy goodness!
Key Ingredients & Substitutions
Chicken Breasts: Diced chicken breasts give a tender bite. If you prefer, you can swap them out for thighs, which stay juicy during cooking. Rotisserie chicken is a great last-minute alternative!
Olive Oil: This is the base for cooking. If you don’t have olive oil, avocado oil or vegetable oil works too. Use butter for a richer flavor!
Onion: A small onion adds sweetness and depth. Yellow onions are ideal, but white or even shallots will do nicely if you’re out of yellow onions.
Rice: Long grain white rice is traditional, but feel free to use brown rice or even quinoa. Just note, cooking times and liquid amounts may change!
Cheddar Cheese: Cheddar adds creaminess and a nice bite. If you want something milder, Monterey Jack is a good substitute. For a vegan option, try a plant-based cheese!
How Do I Make My Rice Cook Perfectly Every Time?
Getting the rice just right is key for this dish. Make sure to follow these steps to avoid undercooked or mushy rice!
- Lightly toast the rice with the onions for a couple of minutes. This deepens the flavor.
- Always measure your liquids properly. For long grain white rice, use a 1:1.5 rice to broth ratio. Adjust accordingly for other rice types!
- Once you add the broth and tomatoes, bring the mixture to a boil first. Then reduce the heat and let it simmer with the lid on. This traps steam, which is essential for thorough cooking.
How to Make Easy One Pot Queso Chicken and Rice
Ingredients You’ll Need:
For the Main Dish:
- 1 lb chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded
For Garnish:
- Fresh cilantro, chopped
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll be ready to enjoy your meal in just about 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot or skillet, heat the olive oil over medium-high heat. Add the diced chicken and generously season it with salt and pepper. Cook the chicken for about 6-8 minutes, or until it’s browned and completely cooked through. Once done, remove the chicken from the pot and set it aside for later.
2. Sauté the Vegetables:
In the same pot, toss in the diced onion. Sauté it for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and keep sautéing for another 30 seconds until you can smell its delicious fragrance. This really brings out the flavor!
3. Toast the Rice:
Now, stir in the rice and let it cook for around 2 minutes. This will lightly toast the rice and add an extra layer of flavor. Keep stirring it to ensure it doesn’t stick to the bottom of the pot.
4. Add the Liquids and Spices:
Next, pour in the chicken broth, and add the undrained diced tomatoes with their juices, chili powder, and cumin. Stir everything well to combine all the flavors together.
5. Simmer the Dish:
Return the cooked chicken back into the pot and bring your mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes. This will allow the rice to cook and soak up most of the delicious liquid.
6. Add the Cheddar:
When the rice is cooked, take the pot off the heat. Stir in the shredded cheddar cheese until it’s melted and creamy, turning your dish into a cheesy delight!
7. Serve and Enjoy:
Your Easy One Pot Queso Chicken and Rice is now ready to be served! Scoop out portions, garnish with freshly chopped cilantro, and dig in while it’s hot. Enjoy every bite!
Can I Use Brown Rice Instead of White Rice?
Yes, but you’ll need to adjust the cooking time! Brown rice typically takes about 40-45 minutes to cook, so you’ll want to increase the simmering time to ensure it’s tender. You may also need to add a bit more chicken broth to ensure everything stays moist.
What Can I Use Instead of Chicken Breast?
Boneless chicken thighs are a great substitute for chicken breast, as they remain juicy and flavorful. You could also use cooked shredded chicken for a quicker option—just add it during the last few minutes of cooking to heat through.
How to Store Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days. For longer storage, consider freezing the dish in a freezer-safe container, where it can last for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
Can I Make This Dish Spicier?
Absolutely! If you like it spicy, consider adding some diced jalapeños when sautéing the onions or a dash of hot sauce while cooking. You can also experiment with additional spices like cayenne pepper or add some crushed red pepper flakes before serving!
