One-Pot Queso Chicken and Rice
A delightful and creamy dish featuring tender chicken and rice, combined with Velveeta cheese and zesty spices, perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5 lb Boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup Long-grain rice, uncooked
- 2 cups Chicken broth, low sodium Provides a savory base
- 10 oz Diced tomatoes and green chilies (Rotel) Adds a zesty kick
- 8 oz Velveeta cheese, cubed For creamy, gooey texture
- 1 tsp Chili powder For warmth and flavor
- 0.5 tsp Cumin Adds earthy notes
- 1 tbsp Olive oil Perfect for sautéing
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once it’s shimmering, add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 6-8 minutes.
- Stir in the diced tomatoes and green chilies along with the chili powder and cumin, allowing the spices to bloom in the heat.
- Pour in the chicken broth and bring the mixture to a boil, scraping up any flavorful bits stuck to the bottom of the pot.
- Add the uncooked long-grain rice and stir well. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is tender.
- Stir in the cubed Velveeta cheese and allow it to melt into the mixture, creating a creamy dish. Adjust seasonings if necessary.
- Remove the pot from heat and let it rest for a few minutes to allow flavors to meld.
Notes
For extra flavor, marinate the chicken in spices for 30 minutes prior to cooking. Adding lime juice can brighten the dish. For more heat, use hot diced tomatoes or crushed red pepper flakes.