Description
A creamy and comforting One Pot Queso Chicken and Rice packed with flavor and nostalgia, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 pound chicken pieces (breast or thighs)
- 1 cup white rice
- 1 can (10 oz) Rotel tomatoes (diced with green chilies)
- 1 can (15 oz) nacho cheese sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Water (as directed by rice package)
Instructions
- Heat a drizzle of olive oil over medium heat in a large pot. Cook the chicken pieces until browned on all sides, about 5-7 minutes.
- Add the white rice, stirring well to combine with the chicken.
- Pour in the Rotel tomatoes and nacho cheese sauce, along with your desired seasonings. Stir until well-mixed.
- Add the water according to the rice package instructions, typically about 2 cups, and bring to a boil.
- Reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes until the rice is fluffy and the chicken is tender.
- Fluff with a fork and serve hot, optionally garnished with fresh cilantro.
Notes
This dish can be made ahead and stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg