Why You’ll Love This Recipe

I love how effortless this meal is—no separate pans, minimal cleanup, and bold flavor. The combination of queso and Rotel tomatoes gives it that irresistible cheesy, zesty kick. Everything simmers together, infusing the rice with flavor so every bite is comforting, creamy, and satisfying

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breast, cut into bite-sized pieces
• Olive oil (or butter)
• Garlic powder, onion powder, cumin, chili powder, salt & pepper
• Chicken broth
• Nacho cheese or queso sauce
• Rotel (diced tomatoes with green chilies)
• Uncooked long-grain white rice
• Shredded cheddar cheese
• Optional garnishes: cilantro, avocado, lime wedges, sour cream

Directions

I heat oil in a large pot over medium-high heat, then add chicken pieces and seasonings, cooking until lightly browned (internal temp 165 °F)
If needed, I drain excess liquid, then pour in chicken broth, queso sauce, and Rotel—stirring to combine
I bring it to a boil, stir in uncooked rice, then reduce heat to low, cover, and simmer 20–25 minutes until rice is tender and liquid absorbed
I stir in shredded cheddar until melted and creamy, then top with optional garnishes like cilantro, avocado, or a squeeze of lime

Servings and timing

Servings: 4–6 people
Prep time: ~10–15 minutes
Cook time: ~25–30 minutes simmer + 5 minutes to melt cheese
Total time: ~40–50 minutes

Variations

Spice it up: Use hot Rotel, add cayenne or jalapeños for extra heat
Protein swap: Use chicken thighs, ground meat, or pre-cooked shredded chicken
Veggie boost: Stir in corn, black beans, bell peppers, or spinach at the end
Cheese options: Substitute pepper jack or a Mexican cheese blend for a different flavor profile
Rice alternatives: Use brown rice (increase broth/cook time) or cauliflower rice for lower carbs

Storage/reheating

I store leftovers in an airtight container for up to 4 days in the fridge . To reheat, I warm gently on the stove or microwave, adding a splash of broth if it’s thickened. It’s not ideal for freezing since rice texture can change.

FAQs

1. Can I use brown rice?

Yes—just add ½–1 cup extra broth and simmer longer (about 45 minutes total) .

2. Is it spicy?

It has mild heat from Rotel; I adjust it by using mild or hot versions or adding extra chili or jalapeños .

3. What queso works best?

Any store-bought queso or nacho cheese sauce works—homemade queso also works great

4. Can I prep this ahead?

I cook and cool leftovers, then reheat when ready—they stay creamy and delicious for days.

5. What should I serve with it?

It’s great on its own, but I love serving it with tortilla chips, a fresh salad, guac, or pico alongside.

Conclusion

This Easy One‑Pot Queso Chicken and Rice is my go-to for a comforting, flavorful dinner with minimal effort. It’s cheesy, zesty, and ready in under an hour—all in one pot. I hope it becomes a staple in your weeknight dinner lineup!