Name: One-Pot Queso Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1.5 lb Boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup Long-grain rice, uncooked; 2 cups Low sodium chicken broth; 10 oz Diced tomatoes and green chilies (Rotel); 1 tsp Chili powder; 0.5 tsp Ground cumin; 1 tbsp Olive oil; 8 oz Velveeta cheese, cubed

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Introduction

This one-pot queso chicken and rice combines creamy cheese, tender chicken, and flavorful spices for a comforting meal that’s simple to prepare. Perfect for busy weeknights, everything cooks together in a single pot, making cleanup easy and dinner delicious.

A close-up view of a dish showing soft, cooked white rice mixed with a creamy orange-red sauce, dotted with small pieces of red cooked tomato. Large chunks of tender, light brown chicken are spread evenly throughout the rice, with scattered bright green chopped herbs adding a fresh touch on top. A wooden spoon is visible, partly buried in the dish, with its smooth brown texture contrasting nicely against the creamy rice. The image is captured on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
1 cup long-grain rice (uncooked)
2 cups chicken broth (low sodium)
10 oz diced tomatoes and green chilies (Rotel)
8 oz Velveeta cheese (cubed)
1 tsp chili powder
0.5 tsp cumin
1 tbsp olive oil

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides.
Step 2: Stir in the uncooked rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Bring the mixture to a boil.
Step 3: Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the rice is tender and cooked through.
Step 4: Remove the pot from heat and stir in the cubed Velveeta cheese until fully melted and creamy. Let the dish stand for a few minutes before serving to thicken slightly.

Tips & Variations

For extra flavor, add a minced jalapeño or a pinch of smoked paprika along with the chili powder.
Substitute Velveeta with cream cheese or shredded cheddar for a different cheese texture.
Add frozen corn or black beans during step 2 for more texture and nutrition.
If you prefer spicier, increase the amount of diced green chilies or add hot sauce to taste before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it thickens.

How to Serve

This image shows a close-up of a creamy orange-colored rice dish mixed with chunks of cooked white chicken pieces and small bits of red tomato. The rice looks soft and slightly sticky, coated evenly with sauce. Fresh green herbs are sprinkled on top for color. A wooden spoon is partially visible, scooping some of the rice and chicken. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of long-grain white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust the broth accordingly and simmer until the rice is tender.

Is it possible to make this recipe in a slow cooker?

While this recipe is designed for stovetop cooking, you can adapt it to a slow cooker by combining all ingredients except the Velveeta and cooking on low for 3-4 hours. Stir in the cheese at the end until melted.