Okay, friends, let me tell you about this.One-Pot Queso Chicken and Rice.I swear, this dish is like a warm hug in my bowl. When were the nights when your mom made mac and cheese? Is this kind of like that, but leveled up? What is a creamy, cheesy chicken all cooked together in one pot? Is it easier than ordering takeout? I bet it will soon become your family’s go-to recipe too!

What is a Queso Chicken and Rice?

What is this magical thing?One-Pot Queso Chicken and Rice.What are you raving about? What is a chicken and rice casserole? What do you love about queso dip? With tender chicken and perfectly cooked rice. What is the beauty of cooking in one pot? I know, right? Who doesn’t love?

Why you’ll love this recipe?

Why do I love this book?One-Pot Queso Chicken and Rice. 1 ServingThe possibilities are endless, but let me try to narrow it down:

Flavor:What is the best combination of queso, chicken, and rice? Is it addictive?
Simplicity:What are some easy recipes to make? Dinner is served. What are some of the best recipes for a busy weeknight?
Cost-What are some of the best ingredients for a healthy meal? Chicken Thighs are usually cheaper than breasts, and rice and cheese are staples in most kitchens. Can you use leftover chicken to save even more time?
Versatility:What are some of the most versatile dishes to make? Can you add different veggies, like corn, black beans, or diced tomatoes, to customize it to your taste? I sometimes throw in a can of Rotel for extra kick.

What I love about this recipe is how much my kids enjoy it. They’re not always the easiest to please, but they gobble this up every single time. Is it a win-win for everyone?

How do I make one-pot queso chicken and rice?

Quick Overview

Making this One-Pot Queso Chicken and Rice.Is it easier than you think? What is the recipe for sautéing chicken and onions, then adding rice, broth, and spices? Let it simmer until the rice is cooked, then stir in the cheese and other goodies. The whole process takes about 30-40 minutes, and most of that time is hands-off. What is the perfect “set it and forget it” kind of meal?

Ingredients

For the Main Dish:

1 tablespoon olive oil. 1 teaspoon lemon juice.
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces.
1 small onion, chopped finely. 1 large clove
1 cup of long grain rice.
2 cups chicken broth: 1 cup boiled water.
What is chili powder? 1 teaspoon.
1/2 teaspoon cumin powder. 1/4 teaspoon
1/4 teaspoon garlic powder – 1 teaspoon per teaspoon.
Salt and pepper to taste.
8 ounces Velveeta cheese, cubed.
1/2 cup milk (or more, to desired consistency)
1/4 cup chopped cilantro, for garnish (optional)

Add-Ins (

1 (10-ounce) can diced tomatoes and green chilies (Rotel) (Made in USA)
1 cup frozen corn is enough for 1 person.
1 (15-ounce) can of black beans, rinsed and drained.
Diced bell peppers are good
If you like spicy jalapenos, why don’t you eat them

How do I follow

Step 1: Sauté the Chicken and Onions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Add the chopped onion and cook until softened, about 5 minutes. How do you build the flavor base for a dish?

Step 2: Add Rice, Broth, and Spices

Stir in the rice, chicken broth, chili powder, cumin, garlic powder and salt. Add to taste. Make sure everything is well combined. I always do a taste test at this point to make sure the seasoning is just right.

Step 3: Simmer

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes. When rice is cooked, the liquid is absorbed. Don’t lift the lid during this time! You want the steam to cook rice evenly.

Step 4: Stir in the Cheese and Milk

Remove the pot from the heat and stir in the Velveeta cheese and milk. Continue stirring until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more milk until it reaches your desired consistency. I’ve even used almond milk in a pinch, and it worked great!

Step 5: Add Optional Ingredients

If you’re using any of the optional ingredients, such as diced tomatoes and green chilies, corn, or nutmeg, you can use them. If you have black beans, stir them in now. What is your chance to make your own dish?

Step 6: Garnish and Serve

Garnish with chopped cilantro, if desired, and serve immediately. I love to serve this with a side of tortilla chips or a dollop of sour cream.

What to Serve It With

This One-Pot Queso Chicken and Rice is a complete meal on its own, but if you’re looking to round it out, here are a few ideas:

For a Mexican Fiesta: Serve with tortilla chips, salsa, guacamole, and a side of black beans. Margaritas are optional, but highly recommended!
For a Simple Weeknight Dinner: Pair it with a side salad or steamed vegetables. It’s a quick and easy way to add some extra nutrients to your meal.
For a Potluck: This dish travels well and is always a crowd-pleaser. Just keep it warm in a Slow Cooker or insulated container.

My family also loves it with a sprinkle of crushed tortilla chips on top for some added crunch.

Top Tips for Perfecting Your One-Pot Queso Chicken and Rice

Okay, now for some insider tips to make your One-Pot Queso Chicken and Rice even more amazing:

Use Chicken Thighs: Chicken thighs are more flavorful and stay moister than Chicken Breasts, which makes them perfect for this recipe.
Don’t Overcook the Rice: Keep an eye on the rice while it’s simmering. If it starts to look dry, add a little more broth. You want the rice to be tender but not mushy.
Adjust the Cheese to Your Liking: If you’re not a fan of Velveeta, you can use other cheeses, such as cheddar, Monterey Jack, or pepper jack. Just make sure they melt well.
Add Some Heat: If you like your queso with a kick, add some diced jalapenos or a dash of hot sauce to the pot.
Let it Rest: After you stir in the cheese, let the dish sit for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken up.

I once accidentally used chicken breasts instead of thighs, and the chicken ended up being a little dry. Lesson learned! Stick with the thighs for the best results.

Storing and Reheating Tips

If you have any leftovers (which is rare in my house!), here’s how to store and reheat them:

Refrigerator: Store the One-Pot Queso Chicken and Rice in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, you can freeze the leftovers for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat, simply microwave the dish until heated through, or warm it up in a pot on the stove over low heat. You may need to add a little milk or broth to loosen it up.

I usually add a fresh sprinkle of cheese on top when I reheat it to make it extra melty and delicious.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Just substitute the regular rice with gluten-free rice such as brown rice or quinoa. Be sure to double check that your chicken broth is also gluten-free.

Can I use pre-cooked rice?

While you can, I don’t recommend it. The pre-cooked rice tends to make the dish more gummy and changes the texture of the overall recipe.

What kind of cheese can I use?

I find Velveeta to be the best as it produces a creamy consistency. However, feel free to use cheddar, Monterey Jack or even pepper jack.

Can I make this vegetarian?

Yes! Substitute the chicken with beans or more veggies to make it vegetarian.

Can I add more vegetables?

Absolutely! Feel free to add in any extra veggies to the recipe. Broccoli, carrots, onions, and bell peppers all go very well in this recipe.

Final Thoughts

So, there you have it – my go-to One-Pot Queso Chicken and Rice recipe. It’s a total lifesaver on busy weeknights, and it always brings a smile to my family’s faces. I hope you love it as much as we do! If you’re looking for more easy and delicious one-pot meals, be sure to check out my other recipes. And don’t forget to leave a comment and let me know how yours turns out. Happy cooking!