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Recipe by:

Sara Crocker

Cozy One-Pot Queso Chicken and Rice

A comforting one-pot dish featuring flavorful chicken, rice, and creamy queso – perfect for cozy family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. chicken breast, chopped into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup corn (frozen or fresh)
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1 cup queso dip (store-bought or homemade)
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • Salt and pepper, to taste
  • Chopped cilantro, for garnish

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
  2. Stir in the minced garlic for about a minute, then add the chopped chicken. Season with salt, pepper, and chili powder. Cook until browned, about 5-7 minutes.
  3. Once the chicken is cooked through, sprinkle in the rice, stirring well to combine.
  4. Add the canned diced tomatoes, chicken broth, and corn. Stir and bring to a gentle boil.
  5. Cover and reduce heat to low. Let simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
  6. Remove from heat and stir in the queso dip until creamy.
  7. Garnish with chopped cilantro and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of chicken broth if needed.