Description
This One-Pot Queso Chicken and Rice recipe combines tender chicken, creamy Velveeta cheese, and flavorful spices with rice and diced tomatoes for an easy, comforting meal. Cooked all in one pot, it’s perfect for a quick weeknight dinner that’s hearty and delicious.
Ingredients
Scale
Chicken and Rice
- 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
Cheese
- 8 oz Velveeta cheese, cubed
Instructions
- Heat the Oil and Brown Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the cut chicken pieces and cook, stirring occasionally, until they are browned on all sides. This should take about 5-7 minutes and helps lock in flavor.
- Add Rice and Liquids: Stir in 1 cup uncooked long-grain rice, 2 cups low sodium chicken broth, 10 oz diced tomatoes and green chilies (including juices), 1 teaspoon chili powder, and 0.5 teaspoon cumin. Mix everything thoroughly to combine.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Incorporate the Cheese: Remove the pot from the heat and immediately stir in 8 ounces of cubed Velveeta cheese until it melts completely, creating a creamy, cheesy sauce that coats the chicken and rice.
- Rest and Serve: Let the dish stand for a few minutes before serving, allowing it to thicken slightly and ensure all flavors are well melded.
Notes
- Use low sodium chicken broth to control salt levels in the dish.
- For extra spice, add a pinch of cayenne pepper or use spicy Rotel tomatoes.
- If Velveeta isn’t available, substitute with processed cheese or a creamy cheese of your choice but expect slight variations in texture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: one pot, queso chicken, chicken and rice, easy dinner, cheesy chicken, Tex-Mex
