Description
This creamy queso chicken and rice is a quick and easy one-pot dinner made with seasoned chicken, fluffy rice, spicy tomatoes, and melty queso. It’s rich, cheesy, and full of Tex-Mex flavor—perfect for weeknights and family dinners.
Ingredients
Ingredients:
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1 to 1.5 lbs boneless chicken breasts or thighs, cubed
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2 tbsp olive oil or butter
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2 tbsp taco seasoning
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1 cup uncooked long-grain white rice
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2½ cups chicken broth
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1 (10 oz) can diced tomatoes with green chilies (like Rotel)
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¾ to 1 cup queso dip (jarred or homemade)
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Salt and pepper, to taste
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Optional toppings: shredded cheese, cilantro, lime juice, avocado
Instructions
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Heat oil or butter in a large skillet or Dutch oven over medium-high heat.
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Add chicken and taco seasoning. Sauté until browned, about 5–7 minutes.
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Stir in rice, diced tomatoes (with liquid), and broth. Bring to a boil.
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Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
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Remove from heat and stir in queso. Add more to taste.
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Garnish with your favorite toppings and serve hot.
Notes
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Use rotisserie chicken to speed things up.
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For extra flavor, toast the rice for 1–2 minutes before adding broth.
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To make it spicier, add diced jalapeños or a splash of hot sauce.
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Great for meal prep—store in fridge or freezer and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Tex-Mex / American