If you're looking for a quick, satisfying, and delicious one-pot meal, this Queso Chicken and Rice recipe is a game-changer. It combines tender chicken, perfectly cooked rice, and a creamy queso sauce all in one pot for easy cooking and cleanup. This cheesy, flavorful dish is perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. Plus, the leftovers (if there are any!) taste just as good the next day.
Let’s dive into the recipe, step-by-step instructions, and tips to make this dish a breeze to whip up any day of the week!
What is Queso Chicken and Rice?
Queso Chicken and Rice is a one-pot meal featuring juicy chicken, seasoned rice, and a creamy, cheesy sauce that’s similar to queso dip. The chicken is first seared to perfection, then simmered with rice in a flavorful broth, and finally topped with a luscious cheese sauce that brings everything together. It’s the perfect combination of protein, carbs, and rich flavors, making it a satisfying dish that’s sure to please the whole family.
Ingredients List for Queso Chicken and Rice
Here’s what you’ll need to make this one-pot wonder:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons olive oil (for searing the chicken)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel, drained)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper (to taste)
- ½ cup queso dip (store-bought or homemade)
- ½ cup shredded cheddar cheese (optional, for extra cheesiness)
- ¼ cup milk (to thin the queso if needed)
- Chopped cilantro (for garnish)
- Lime wedges (optional, for serving)
Substitutions and Variations
Here are some substitutions and variations you can try to suit your preferences:
- Chicken: Feel free to use chicken thighs for a juicier cut, or even substitute with cooked shredded chicken if you're in a hurry. You can also swap the chicken for ground beef or turkey.
- Rice: White rice works best for this recipe, but you can use brown rice—just increase the cooking time by 10-15 minutes and add a bit more broth. You could also try quinoa or cauliflower rice for a low-carb option.
- Queso Dip: Store-bought queso dip is convenient, but you can make your own queso using Velveeta and Rotel or a blend of cheddar and cream cheese for a homemade touch.
- Spice level: For more heat, add a diced jalapeño to the onions and garlic or increase the amount of chili powder.
- Vegetarian option: Swap out the chicken for black beans, corn, or sautéed veggies like zucchini and bell peppers.
Step-by-Step Cooking Instructions

Let’s walk through how to make this delicious one-pot queso chicken and rice step by step:
1. Sear the chicken
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and a pinch of paprika. Add the chicken to the hot oil and cook for about 4-5 minutes, or until browned on all sides. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking with the rice. Once browned, remove the chicken from the pot and set it aside.
2. Sauté the onions and garlic
In the same pot (don’t clean it out—you want the browned bits for extra flavor!), add the diced onions. Sauté the onions for about 3 minutes, until softened, then add the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the rice and spices
Add the uncooked rice to the pot with the onions and garlic. Stir to coat the rice in the oil and cook for 1-2 minutes, allowing the rice to toast slightly. This adds an extra layer of flavor to the dish. Sprinkle in the chili powder, cumin, and paprika, and season with a little more salt and pepper.
4. Add broth and tomatoes
Pour in the chicken broth and the drained can of diced tomatoes with green chilies. Stir everything together, scraping the bottom of the pot to release any flavorful bits stuck to the bottom. Bring the mixture to a boil.
5. Simmer the chicken and rice
Once the liquid is boiling, reduce the heat to low and return the browned chicken to the pot. Cover the pot and let everything simmer for 15-18 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to ensure the rice doesn’t stick to the bottom.
6. Add the queso
Once the rice is cooked and tender, remove the pot from the heat. Stir in the queso dip and shredded cheddar cheese (if using), along with ¼ cup of milk to thin out the queso, if needed. Mix everything together until the cheese is melted and creamy, coating the chicken and rice evenly.
7. Garnish and serve
Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for a pop of brightness. Dig in and enjoy!
How to Cook Queso Chicken and Rice: A Step-by-Step Guide
This recipe is super easy, but if you want to ensure your dish turns out perfect, here are a few key tips for success:
- Searing the chicken: Browning the chicken before simmering it with the rice adds extra flavor. Be sure to get a good sear by not overcrowding the pan and letting the chicken cook undisturbed for a few minutes before flipping.
- Toasting the rice: Stirring the rice in the oil for a minute or two before adding the liquid helps toasting it slightly, which adds a nice nutty flavor to the dish and helps the rice keep its shape.
- Simmering with the lid on: Once you add the chicken broth, cover the pot with a lid to trap the steam, which helps cook the rice evenly. Resist the urge to lift the lid too often, as you want to keep the steam inside.
- Mixing in the queso: Be sure to remove the pot from heat before adding the queso and cheddar cheese. This prevents the cheese from getting too hot and separating, resulting in a smooth, creamy sauce.
Common Mistakes to Avoid
- Not browning the chicken: Browning the chicken helps build flavor, so don’t skip this step. Make sure your pan is hot and give the chicken a few minutes on each side before removing it.
- Not letting the rice fully cook: Keep the pot covered while the rice is simmering to ensure it cooks evenly and absorbs all the liquid. If the rice is still crunchy after the cooking time, add a splash of water or broth and let it cook for another few minutes.
- Overheating the cheese: When adding the queso dip, be sure to turn off the heat first. Too much heat can cause the cheese to break and become oily rather than creamy.
Serving and Presentation Tips
This one-pot queso chicken and rice dish is rich and comforting, and it’s perfect for serving family-style or as individual portions:
- Family-style: Serve the queso chicken and rice straight from the pot at the table, garnished with fresh cilantro and lime wedges. Let everyone help themselves to big, cheesy spoonfuls.
- Toppings bar: Set up a toppings bar with fresh diced tomatoes, jalapeños, sour cream, and sliced avocado so everyone can customize their bowl to their liking.
- Side dish: This dish is hearty on its own, but you can serve it alongside a simple green salad or some roasted vegetables to round out the meal.
How to Serve Queso Chicken and Rice
- Over a bed of lettuce: For a lighter option, you can serve the queso chicken and rice over a bed of shredded lettuce, creating a taco salad-like meal.
- In burritos or tacos: Use the queso chicken and rice as a filling for soft tacos or burritos. Add some shredded lettuce, salsa, and sour cream for a Tex-Mex twist.
- With tortilla chips: Serve with tortilla chips on the side, or even spoon some of the cheesy mixture on top of the chips for a nacho-style meal.
Presentation Ideas for Queso Chicken and Rice
To make your queso chicken and rice dish look even more inviting, try these presentation ideas:
- Garnish with cilantro: Fresh cilantro adds a pop of color and brightness to the rich, cheesy dish.
- Lime wedges: Place a few lime wedges around the edges of the serving dish or directly on plates for an easy, elegant garnish that also adds a fresh burst of flavor.
- Serve in a cast-iron skillet: Cooking and serving the dish in a cast-iron skillet gives it a rustic, restaurant-style presentation.
Queso Chicken and Rice Recipe Tips
- Make it ahead: You can prepare this dish in advance by cooking the chicken and rice, then storing them in the fridge. When you’re ready to serve, reheat the mixture and stir in the queso and cheese before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk to loosen the sauce if needed.
- Freezing: You can freeze this dish without the cheese for up to 3 months. Thaw it overnight in the fridge, reheat, and stir in the queso and shredded cheese just before serving.
Frequently Asked Questions (FAQs)
Can I make this recipe with brown rice?
Yes, but brown rice will take longer to cook. Add an extra 10-15 minutes to the cooking time and a little more broth to ensure the rice cooks through.
Can I use store-bought queso dip?
Absolutely! Store-bought queso dip is convenient and works perfectly in this recipe. You can also make your own queso if you prefer.
Can I use pre-cooked chicken?
Yes, if you have leftover rotisserie chicken or pre-cooked chicken, you can skip the searing step and simply stir the chicken into the rice mixture after the rice has cooked.
Is this recipe gluten-free?
As long as your queso dip and chicken broth are gluten-free, this dish is naturally gluten-free. Double-check all ingredients to be sure.
What can I serve with queso chicken and rice?
This dish is hearty on its own, but you can serve it with a side of chips and salsa, a green salad, or roasted vegetables for a more complete meal.
Conclusion
This Easy One-Pot Queso Chicken and Rice recipe is the perfect comfort food that’s quick, cheesy, and full of flavor. With tender chicken, perfectly cooked rice, and a luscious queso sauce, it’s sure to become a family favorite in no time. Best of all, you only need one pot, making cleanup a breeze. Whether you’re whipping this up for a weeknight dinner or serving it to guests, this easy dish is guaranteed to be a hit. Enjoy the cheesy goodness!
PrintEasy One Pot Queso Chicken And Rice Recipe
This Easy One-Pot Queso Chicken and Rice Recipe combines tender chicken, flavorful rice, and creamy queso all in one dish. Perfect for busy weeknights, this easy-to-make recipe uses simple ingredients and requires minimal cleanup. Cheesy, comforting, and full of bold flavors, it’s sure to be a hit with the whole family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course,Chicken
- Method: One-Pot, Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tbsp olive oil
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup jarred queso dip (or homemade)
- 1 cup salsa (mild or medium)
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder
- ½ cup shredded cheddar cheese (optional)
- 2 tbsp fresh cilantro (for garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add the chicken pieces, season with salt, pepper, garlic powder, cumin, and chili powder, and cook until browned, about 5-6 minutes.
- Add the uncooked rice, chicken broth, and salsa to the pot. Stir to combine and bring to a simmer.
- Reduce the heat to low, cover, and cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Stir in the queso dip until everything is well-combined and creamy.
- If desired, sprinkle shredded cheddar cheese on top, cover the pot, and let it melt for 2-3 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- For added veggies, toss in bell peppers or corn before simmering.
- If you prefer a spicier dish, use medium or hot salsa and queso dip.
- You can substitute brown rice, but adjust the cooking time according to package instructions.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
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