This One-Pot Queso Chicken and Rice is the ultimate comfort food, combining the richness of melted cheese with the hearty flavors of chicken and rice. The creamy queso blanco and shredded cheddar cheese give this dish a luscious texture, while the taco seasoning adds the perfect kick of flavor. Plus, everything is cooked in one pot for easy cleanup!
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup queso blanco dip or cheese sauce
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
Directions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper.
- Add the onion, bell pepper, and garlic to the pot and cook for an additional 3-4 minutes, until softened.
- Stir in the taco seasoning, rice, chicken broth, and diced tomatoes with green chilies. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the queso blanco dip or cheese sauce and shredded cheddar cheese. Stir until the cheese is melted and the mixture is creamy.
- Garnish with fresh cilantro, if desired, and serve hot.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 6 servings
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