Description
One Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful meal made with tender cubed chicken breast, long grain white rice, salsa, spices, and melted cheddar cheese. This comforting dish comes together in a single pot, making it easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless skinless chicken breast cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
Vegetables and Aromatics
- 1 small yellow onion diced
- 1 tablespoon minced garlic (about 3 cloves)
Rice and Liquids
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 (8 ounce) jar salsa (about 1 cup)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Dairy
- 1 cup heavy cream
- 3 cups shredded cheddar cheese divided
Instructions
- Prepare the chicken: Cut 1 1/2 pounds boneless skinless chicken breast into 1-inch bite size cubes.
- Cook chicken: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cubed chicken, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Sauté the onion: Add 1 small diced yellow onion to the pot and cook for 3 to 5 minutes, stirring frequently, until the onions become translucent. Remove the chicken and onion mixture from the pot and set aside in a bowl.
- Toast the rice: In the same pot, add 2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted.
- Add liquids and spices: Slowly pour in 4 cups chicken broth and 1 cup salsa. Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder until evenly combined.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and cook for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Stir in cream and cheese: Turn off the heat and stir in 1 cup heavy cream and 2 cups of shredded cheddar cheese. Add the chicken and onion mixture back into the pot, stirring to combine.
- Melt remaining cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the pot with the lid for 3 minutes, allowing the cheese to melt.
- Serve: Serve hot and enjoy your creamy queso chicken and rice!
Notes
- For a time-saving shortcut, use about 3 cups of shredded rotisserie chicken instead of cubed chicken breasts. Skip cooking the chicken, and add shredded chicken with the heavy cream and cheese during the final steps.
- If you like it spicier, add diced jalapeños or increase the chili powder.
- For a lighter version, substitute half-and-half for heavy cream.
- Use low-sodium chicken broth to reduce salt content.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
