One Pot Queso Chicken and Rice
Dinner just got easier—and cheesier—with this easy weeknight recipe. Creamy, melty queso combined with chicken and rice is heaven in a pot. With just a few simple steps and only one pot needed, you won’t have to deal with much cleanup to get this amazing dinner that I couldn’t stop eating!
Ingredients · Servings 8
- 1 1/2 pounds boneless skinless chicken breast (cubed)
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion (diced)
- 2 cups long grain white rice
- 1 tablespoon minced garlic (about 3 cloves)
- 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)
Method · 50 min
- Cut 1 1/2 pounds boneless skinless chicken breasts into 1-inch bite size cubes.
- Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add in the cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Add 1 small yellow onion and cook for 3 to 5 minutes, stirring frequently, until the onions become translucent. Remove the chicken and onion mixture from the pot and set aside in a bowl.
- In the same pot, add 2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted.
- Slowly pour in 4 cups chicken broth and 1 (8 ounce jar) salsa. Stir in 1 teaspoon ground cumin, and 1 teaspoon chili powder until evenly combined.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and cook for 15 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Turn off the heat and stir in 1 cup heavy cream and 2 cups of the shredded cheddar cheese. Add the chicken and onion mixture back into the pot, stirring to combine.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the pot with the lid for 2 to 3 minutes, allowing the cheese to melt. Serve hot.
- All the cheesy goodness of queso combined with chicken and rice, with all the flavor.
- One pot convenience keeps everything flavorful and easy to clean up.
- A no-fuss weeknight meal that can use pre-cooked or shredded rotisserie chicken for even more convenience.
I love recipes that are easy to customize, and this is one recipe that you can definitely make your own, either by switching out cheeses or using pre-cooked chicken. Adjust the spice level with your favorite salsa or add in extras like black beans or corn. You could even test out a few different options and see what you like best!
