Description
A creamy, cheesy Queso Chicken and Rice One Pot Meal packed with Tex-Mex flavor. Tender chicken, perfectly cooked rice, and melty queso come together in just 30 minutes.
Ingredients
1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice
1 can (14.5 oz) diced tomatoes with green chilies
1½ cups chicken broth
1 cup queso cheese (store-bought or homemade)
2 tbsp taco seasoning
Optional: ½ cup corn, ½ cup black beans, ½ cup diced bell peppers
Instructions
1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add chicken and half the taco seasoning; cook 3–4 minutes until golden.
3. Push chicken aside and toast the rice for 1 minute.
4. Add diced tomatoes (undrained), broth, and remaining taco seasoning.
5. Stir, cover, and simmer 18–20 minutes until rice is tender.
6. Remove from heat and stir in queso until melted and creamy.
7. Garnish with cilantro, lime juice, or jalapeños. Serve warm.
Notes
Add corn or black beans for texture and flavor.
Use mild ingredients for a family-friendly dish or spice it up with jalapeños.
Reheat with a splash of broth to restore creaminess.
This recipe freezes well for up to 2 months.