One Pot Queso Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 Servings
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Calories
624 kcal
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Course
Main Course
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Cuisine
American
One Pot Queso Chicken and Rice
Description
This recipe starts with sautéing cubed chicken seasoned with salt and pepper alongside diced yellow onion. After the chicken and onion mixture is set aside, rice and minced garlic are lightly toasted in the same pot. Chicken broth, salsa, cumin, and chili powder are added to provide a spicy, savory base for cooking the rice.
The mixture is brought to a boil, then simmered covered until the rice is tender and flavors meld. Finally, heavy cream and a portion of shredded cheddar cheese are stirred in to create a rich, queso-style sauce. Additional cheese is added and melted in for gooey texture. The dish combines tender chicken, creamy cheese, and spiced rice into a satisfying meal.
Substitutions like rotisserie chicken can save time by skipping the initial cooking step. The recipe balances heat and creaminess, making it suitable for comfort meals with a Tex-Mex twist, served on its own or with a simple side salad.
Ingredients
- 1 1/2 pounds chicken breast cubed, boneless skinless
- 2 tablespoons olive oil
- 2 tablespoons butter salted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup yellow onion diced
- 2 cups long grain white rice
- 1 tablespoon garlic about 3 cloves, minced
- 4 cups chicken broth
- 1 cup salsa
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 cup heavy cream
- 3 cups cheddar cheese divided, shredded
Instructions
- Cut 1 1/2 pounds boneless skinless chicken breasts into 1-inch bite size cubes.
- Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add in the cubed chicken and 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.
- Add 1 cup diced yellow onion and cook for 3-5 minutes, stirring frequently, until the onions become translucent. Remove the chicken and onion mixture from the pot and set aside in a bowl.
- In the same pot, add 2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Slowly pour in 4 cups chicken broth and 1 cup salsa. Stir in 1 teaspoon ground cumin, and 1 teaspoon chili powderuntil evenly combined.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Turn off the heat and stir in 1 cup heavy cream and 2 cups of the shredded cheddar cheese. Add the chicken and onion mixture back into the pot, stirring to combine.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the pot with the lid for 2-3 minutes, allowing the cheese to melt. Serve hot.
Notes
- Shredded rotisserie chicken can replace cubed chicken breasts to save cooking time.
- Add shredded rotisserie chicken with cream and cheese during final steps.
- Use about 3 cups shredded chicken for best texture and flavor in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 624kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 1209mg | 50% |
| Potassium | 579mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1212IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 361mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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