One-Pot Queso Chicken and Rice Recipe
Introduction
This One-Pot Queso Chicken and Rice is a creamy, comforting meal that’s perfect for busy weeknights. With tender chicken, cheesy Velveeta, and flavorful spices, it comes together quickly in a single pot for easy cleanup.
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)
- 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 until browned on all sides, about 5-7 minutes.
- Step 2: Stir in the rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Bring the mixture to a boil.
- Step 3: Once boiling, reduce heat to low. Cover the pot and let it simmer for 20 minutes, or until the rice is fully cooked and liquid is absorbed.
- Step 4: Remove the pot from heat. Stir in the cubed Velveeta cheese until it melts and creates a creamy sauce. Let stand for a few minutes before serving.
Tips & Variations
- For extra flavor, add minced garlic or diced onions when cooking the chicken.
- Use pepper jack cheese instead of Velveeta for a spicier kick.
- Swap chicken broth for vegetable broth to make a vegetarian-friendly version using plant-based chicken substitutes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture is too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of long-grain white rice?
Yes, but you will need to increase the cooking time and liquid amount since brown rice takes longer to cook and absorbs more liquid.
Is Velveeta cheese necessary, or can I use other cheeses?
Velveeta melts smoothly and creates a creamy texture, but you can substitute with processed cheese or a combination of shredded mozzarella and cheddar for a similar effect.
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One-Pot Queso Chicken and Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One-Pot Queso Chicken and Rice is a creamy, comforting dish that combines tender chicken, fluffy rice, and melty Velveeta cheese with zesty diced tomatoes and green chilies. Perfect for a hearty weeknight dinner, this recipe features a blend of chili powder and cumin to add a warm, smoky flavor that complements the cheesy richness. Cooked all in one pot, it’s both simple and satisfying with minimal cleanup.
Ingredients
Protein and Base
- 1.5 lb Boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup Long-grain rice (uncooked)
Liquids
- 2 cups Low sodium chicken broth
Cheese and Vegetables
- 10 oz Diced tomatoes and green chilies (Rotel)
- 8 oz Velveeta cheese, cubed
Spices and Oils
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 1 tbsp Olive oil
Instructions
- Prepare Ingredients: Cut the boneless, skinless chicken breasts into 1-inch pieces to ensure even cooking and set aside all other ingredients within reach.
- Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook them until browned on all sides, which enhances the flavor and seals in the juices.
- Add Rice and Seasonings: Stir in the uncooked long-grain rice, low sodium chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Mix everything together well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Incorporate Cheese: Remove the pot from heat and stir in the cubed Velveeta cheese until it melts completely, creating a creamy and smooth queso sauce that coats the chicken and rice.
- Let it Rest: Allow the dish to sit covered for a few minutes before serving to let the flavors meld together.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- If Velveeta is unavailable, substitute with a processed cheese that melts smoothly, or use a combination of cheddar and cream cheese for a similar texture.
- Adjust the chili powder and cumin to your spice preference.
- For extra flavor, garnish with chopped fresh cilantro or sliced green onions before serving.
- This dish can be adapted to use brown rice but will require longer cooking time and more liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: one pot, queso chicken, chicken and rice, easy dinner, cheesy chicken, Tex-Mex, weeknight meal, comfort food
