Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook—about 40–45 minutes. You’ll also need a bit more broth. Check it occasionally and add more liquid as needed.

Can I use rotisserie chicken?

Absolutely! Just skip the sauté step and add the shredded chicken when you stir in the queso.

How do I store leftovers?

Let the dish cool completely, then store in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or stovetop—just add a splash of broth or milk to bring back the creaminess.

Can I make this spicier?

Sure can! Add some diced jalapeños to the sauté, or use a spicy Rotel version. Want to really bring the heat? Mix in a dash of hot sauce with the queso.

One Pot Queso Chicken and Rice: 30-Min Flavor Bomb

Description

This One Pot Queso Chicken and Rice is a cheesy, flavor-packed dinner made in one skillet! It’s creamy, hearty, and perfect for busy weeknights. Tender chicken, fluffy rice, and bold Tex-Mex spices come together with zesty Rotel tomatoes and melty queso for a satisfying meal everyone will love.

Ingredients

Scale

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1½ cups long-grain white rice (uncooked)
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
2¼ cups chicken broth
1 cup nacho cheese sauce (jarred or homemade)
1½ cups shredded cheddar or Mexican blend cheese
Optional toppings: chopped cilantro, sour cream, diced avocado, jalapeños

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Instructions

Sauté the Chicken:
Heat olive oil in a large pot or deep skillet over medium heat. Add chicken and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes, until chicken is mostly cooked through.
Toast the Rice & Add Rotel:
Stir in uncooked rice and the can of Rotel (with juices). Cook for 1–2 minutes to toast the rice slightly and let flavors combine.
Simmer:
Add chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid has absorbed.
Add Queso & Cheese:
Stir in nacho cheese sauce and 1 cup of shredded cheese. Mix until creamy and melted.
Finish & Serve:
Turn off heat. Sprinkle remaining cheese on top, cover, and let sit for 5 minutes to melt. Garnish as desired and serve warm.

Notes

Want it spicier? Use spicy Rotel or add chopped jalapeños.
Swap chicken breasts for thighs if you prefer more richness.
Leftovers store well in the fridge for up to 4 days—great for meal prep!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One Pot / Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 740 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 85 mg