Easy One-Pot Queso Chicken and Rice (30-Minute Weeknight Tex-Mex)
This Easy One-Pot Queso Chicken and Rice delivers bold Tex-Mex flavor in just 30 minutes! Tender chicken, fluffy rice, and creamy queso sauce all cook together in one skillet—no separate pots, no extra dishes, and no fuss. Perfect for busy weeknights and family dinners.
Equipment
- Large Skillet with Lid
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Sharp Knife
- Cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp extra virgin olive oil (or neutral oil)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 ¼ cups chicken broth (low sodium preferred)
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel (diced tomatoes with green chilies, undrained)
- 1 ½ cups uncooked long-grain white rice
Instructions
- Cut chicken into small, bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with garlic powder, onion powder, cumin, salt, and pepper. Cook for 6–8 minutes, stirring often, until golden and cooked through.
- Pour in chicken broth, nacho cheese sauce, and the full can of Rotel (do not drain). Stir well until the sauce is fully combined and smooth. Bring the mixture to a rolling boil.
- Stir in the uncooked long-grain rice, ensuring it's evenly distributed. Reduce heat to medium-low, cover tightly with a lid, and simmer for 20–25 minutes. Do not lift the lid during cooking.
- Remove from heat and let the skillet rest, still covered, for 5 minutes. Fluff the rice with a fork before serving. Garnish with your favorite Tex-Mex toppings like cilantro, avocado, or sour cream.