Description
This One Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful dish combining tender chicken, long grain rice, and a spicy salsa-infused queso sauce. Perfect for a comforting weeknight meal, this recipe cooks everything in one pot for easy cleanup and rich layered flavors.
Ingredients
Scale
Chicken and Aromatics
- 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
- 1 tablespoon minced garlic (about 3 cloves)
Rice and Seasonings
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 (8 ounce jar) salsa (about 1 cup)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Dairy and Cheese
- 1 cup heavy cream
- 3 cups shredded cheddar cheese, divided
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch bite-sized cubes. Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook for about 5 minutes until lightly browned, stirring occasionally.
- Cook the Onions: Add the diced onion to the pot with the chicken and cook for 3 to 5 minutes, stirring frequently, until the onions are translucent. Remove the chicken and onions from the pot and set aside in a bowl.
- Toast the Rice: In the same pot, add the rice and minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- Add Liquids and Seasonings: Slowly pour in the chicken broth and salsa. Stir in ground cumin and chili powder until evenly combined.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and cook for 20 minutes or until the rice is tender and most liquid is absorbed.
- Finish the Dish: Turn off the heat. Stir in the heavy cream and 2 cups of shredded cheddar cheese. Return the cooked chicken and onions to the pot and stir until combined.
- Melt the Cheese: Sprinkle the remaining 1 cup of cheese on top, cover with the lid, and let sit for 2 to 3 minutes to melt the cheese. Serve hot.
Notes
- For a quicker option, use about 3 cups of shredded rotisserie chicken instead of cubed chicken to skip cooking the chicken step and add it in the final step.
- You can adjust spice levels by customizing the salsa or chili powder amount.
- If preferred, use low-fat cream and reduced-fat cheese for a lighter dish.
- Use a heavy-bottomed pot or Dutch oven to prevent rice from sticking and burning.
- Let the dish rest covered for a few minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
