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Queso Chicken And Rice

A one-pan dish that's creamy, cheesy, and a little spicy. Perfect for a weeknight dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/4 cups chicken broth
  • 1 can (15 oz) nacho cheese sauce
  • 1 can (10 oz) Rotel (diced tomatoes with green chiles)
  • 1 1/2 cups uncooked long-grain white rice Long-grain rice works best for even cooking.

Method
 

Preparation
  1. Cut the chicken breast into bite-sized pieces, approximately 1 inch each.
  2. Season the chicken with garlic powder, onion powder, cumin, salt, and black pepper.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the seasoned chicken and cook until it reaches an internal temperature of 165°F, about 6 to 8 minutes.
  3. Drain any excess liquid from the pan if necessary.
  4. Add chicken broth, nacho cheese sauce, and Rotel to the pan. Stir to combine.
  5. Bring the mixture to a boil.
  6. Stir in the long-grain white rice, cover, and reduce heat to medium-low.
  7. Cook covered for 20 to 25 minutes until the rice is tender and liquid is absorbed.
Serving
  1. Serve the dish hot and add toppings like sour cream, pico de gallo, sliced avocado, jalapenos, or shredded cheddar.

Notes

Use a pan with a tight-fitting lid to keep the moisture in. Check the rice at 20 minutes to prevent overcooking.