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One Pot Queso Chicken and Rice Recipe

One Pot Queso Chicken and Rice Recipe

I recently made this one pot queso chicken and rice recipe, and I can’t stop thinking about it! The creamy, cheesy texture combined with tender chicken and perfectly cooked rice is just irresistible.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – for sautéing the chicken and adding a mild rich flavor.
  • 1 pound boneless skinless chicken breasts – cut into bite-sized pieces for even cooking.
  • 1 small onion diced – adds sweetness and depth; I like to use yellow onion.
  • 3 cloves garlic minced – fresh garlic really elevates the flavor.
  • 1 cup long-grain white rice – cooks perfectly in the one-pot method; avoid instant rice.
  • 1 teaspoon chili powder – adds a subtle warmth without overpowering the cheese.
  • 1/2 teaspoon smoked paprika – gives a smoky depth; don’t skip it.
  • 1/2 teaspoon cumin – balances the flavors and enhances the savory notes.
  • 2 cups chicken broth – using low-sodium broth helps control saltiness.
  • 1 cup heavy cream – makes the queso rich and creamy; half-and-half works too.
  • 2 cups shredded cheddar cheese – freshly shredded melts smoother than pre-shredded.
  • 1 cup shredded Monterey Jack cheese – adds creamy meltiness and mild flavor.
  • Salt and pepper to taste – season carefully; the cheese adds some salt already.
  • Optional toppings: diced tomatoes green onions, cilantro, jalapeños – for color and flavor.

Method
 

  1. I started by dicing the onion, mincing the garlic, and cutting the chicken into bite-sized pieces. Having everything ready before cooking makes the process smooth and stress-free.
  2. I heated olive oil in my skillet and added the chicken. Cooking until golden brown ensures it stays juicy, and lightly seasoning it with salt and pepper at this stage builds flavor.
  3. Next, I added onions and garlic to the skillet. Sautéing them until fragrant brings out their natural sweetness and creates a flavorful base for the rice.
  4. Step 4: Add Rice and Spices
  5. I stirred in the rice, chili powder, smoked paprika, and cumin. Toasting the rice briefly in the skillet helps it absorb flavors and keeps it from getting mushy.
  6. Then, I poured in chicken broth and heavy cream. Bringing the mixture to a simmer ensures the rice cooks evenly while soaking up the creamy sauce.
  7. Once the rice was tender, I lowered the heat and added shredded cheddar and Monterey Jack cheese. Stirring gently until smooth creates that irresistible cheesy texture.
  8. I finished the dish with optional toppings like diced tomatoes and green onions. Serving it right away keeps the cheese melty and the rice perfectly creamy.

Notes

  • I always shred my cheese fresh; pre-shredded cheese can be coated with anti-caking agents that affect melting.
  • Stir gently after adding cheese to keep it creamy and smooth.
  • Let the rice sit covered for a few minutes before serving; it helps thicken the sauce.
  • I like to taste and adjust seasonings at the end for the best flavor balance.