One Pot Queso Chicken and Rice
A comforting one-pot dish featuring savory chicken and creamy cheese blended with rice and fresh vegetables.
Ingredients
For the Chicken
- 1 pound Boneless, skinless chicken thighs or breasts, cubed
- 2 tablespoons Oil for sautéing Use vegetable or olive oil
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
For the Dish
- 1 cup Long-grain rice or basmati rice Uncooked
- 2 cups Chicken or vegetable broth
- 1 cup Diced tomatoes (canned) Drained
- 1 cup Sharp cheddar cheese or queso blend Shredded or cubed
For the Vegetables
- 1 cup Diced bell peppers Any color
- 1 cup Diced onions
For Seasoning
- 1 teaspoon Garlic powder
Instructions
Sauté the Chicken
- Heat a few tablespoons of oil over medium heat in a large pot or skillet.
- Add the cubed chicken and season with salt, chili powder, and cumin.
- Cook until browned and cooked through.
Add Vegetables
- Toss in diced onions and bell peppers.
- Cook for about 5 minutes or until they start to soften.
Mix in Rice and Broth
- Stir in the uncooked rice and pour in the broth.
- Bring to a simmer, then lower the heat and cover the pot.
- Let it cook for about 15-20 minutes until the rice is tender.
Final Touches
- Once the rice is cooked, add the can of diced tomatoes and your choice of cheese.
- Stir until everything is well mixed and the cheese is melted.
Serve and Enjoy
- Remove from heat, garnish with fresh cilantro or green onions if desired, and dig in!
Notes
To elevate your dish, use fresh ingredients and consider mixing different cheeses. Leftovers can be reheated on the stove or in the microwave.