Why Make This Recipe
Creamy One Pot Queso Chicken and Rice is a delightful meal that’s easy to prepare and packed with flavor. This dish is perfect for busy weeknights, as everything cooks in just one pot, which means less cleanup for you. The creamy cheese sauce elevates simple chicken and rice to something hearty and comforting. Plus, you can adjust the spice level to your taste, making it a great choice for everyone in the family.
How to Make Creamy One Pot Queso Chicken and Rice
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked, such as basmati or jasmine)
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2% preferred, or unsweetened almond milk for dairy-free)
- 4 ounces cream cheese, cubed and softened
- 1 1/2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1/2 cup salsa (mild, medium, or spicy)
- 1/4 cup canned diced green chiles, drained
- Fresh cilantro, chopped (optional, for garnish)
- Thinly sliced green onions (optional, for garnish)
- Crushed tortilla chips (for garnish)
- Lime wedges (for serving)
Directions
- Cut the chicken into bite-sized pieces (about 1-inch cubes). Chop the onion and mince the garlic. Measure out the rice, broth, cheese, milk, and salsa.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces along with 1/2 teaspoon of salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly golden but not fully cooked. Remove the chicken to a plate and set aside.
- In the same pot, add more oil if needed. Add the chopped onion and cook for 2-3 minutes until just soft. Add the minced garlic, cumin, paprika, and chili powder. Stir for 1 minute until fragrant.
- Pour in the uncooked rice and stir to coat it in the spices. Add the chicken broth and scrape up any browned bits from the bottom. Bring to a simmer.
- Return the chicken to the pot, cover with a lid, and reduce the heat to low. Cook for 15 minutes, stirring once halfway through. The rice should absorb most of the liquid.
- While the rice simmers, combine the milk and cream cheese in a small saucepan (or microwave in a bowl). Heat gently, stirring, until the cream cheese melts (about 3-4 minutes). Add the shredded cheese and stir until smooth. Mix in the salsa and green chiles.
- Pour the queso sauce into the chicken and rice mixture. Stir well to coat everything. Cover and cook on low for 5-8 more minutes, until the rice is tender and the chicken is cooked through. If the sauce looks thick, add a splash more milk or broth.
- Season with extra salt, pepper, or more salsa if desired. If the sauce is too thin, let it sit uncovered for a few minutes.
- Spoon into bowls and top with fresh cilantro, green onions, crushed tortilla chips, and a squeeze of lime. Serve immediately.
How to Serve Creamy One Pot Queso Chicken and Rice
Serve this dish warm in bowls, topped with fresh cilantro, green onions, and a handful of crushed tortilla chips for added crunch. Don’t forget lime wedges on the side for a burst of freshness. This meal stands out on its own but can also be enjoyed with a side salad or some grilled veggies.
How to Store Creamy One Pot Queso Chicken and Rice
To store leftovers, let the dish cool completely. Transfer it to an airtight container and store it in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of milk or broth if necessary to loosen the sauce.
Tips to Make Creamy One Pot Queso Chicken and Rice
- For a spicier kick, feel free to increase the amount of chili powder or add some diced jalapeños.
- Make sure to use low-sodium broth and cheese to control the salt level in your dish.
- If you want a creamier sauce, you can add more cream cheese or any cheese of your choice.
Variation
You can customize this recipe by using other proteins like shrimp or sausage. For a vegetarian version, replace the chicken with beans or additional vegetables like bell peppers and zucchini.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you’ll need to adjust the cooking time and liquid since brown rice typically takes longer to cook.
Q: Is there a way to make this dish dairy-free?
A: Absolutely! Use almond milk or any other dairy-free milk and replace cream cheese with a dairy-free cream cheese alternative.
Q: Can I make this dish in advance?
A: Yes, you can prepare it ahead of time and reheat it. Just remember to adjust the liquid if it thickens when stored.
Creamy One Pot Queso Chicken and Rice
A delightful one-pot meal that combines chicken, rice, and a creamy queso sauce for a comforting and flavorful dinner.
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 cup long-grain white rice ((uncooked, such as basmati or jasmine))
- 2 tablespoons olive oil or avocado oil
- 1 medium onion (finely chopped (about 1 cup))
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika ((or regular paprika))
- 1/2 teaspoon chili powder ((optional))
- 1/2 teaspoon salt ((plus more to taste))
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup milk ((whole or 2% preferred, or unsweetened almond milk for dairy-free))
- 4 ounces cream cheese (cubed and softened)
- 1 1/2 cups shredded Mexican blend cheese ((or cheddar and Monterey Jack))
- 1/2 cup salsa ((mild, medium, or spicy))
- 1/4 cup canned diced green chiles (drained)
- Fresh cilantro, chopped ((optional, for garnish))
- Thinly sliced green onions ((optional, for garnish))
- Crushed tortilla chips ((for garnish))
- Lime wedges ((for serving))
Preparation
- Cut the chicken into bite-sized pieces (about 1-inch cubes). Chop the onion and mince the garlic. Measure out the rice, broth, cheese, milk, and salsa.
Cooking
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces along with 1/2 teaspoon of salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly golden but not fully cooked. Remove the chicken to a plate and set aside.
- In the same pot, add more oil if needed. Add the chopped onion and cook for 2-3 minutes until just soft. Add the minced garlic, cumin, paprika, and chili powder. Stir for 1 minute until fragrant.
- Pour in the uncooked rice and stir to coat it in the spices. Add the chicken broth and scrape up any browned bits from the bottom. Bring to a simmer.
- Return the chicken to the pot, cover with a lid, and reduce the heat to low. Cook for 15 minutes, stirring once halfway through. The rice should absorb most of the liquid.
- While the rice simmers, combine the milk and cream cheese in a small saucepan (or microwave in a bowl). Heat gently, stirring, until the cream cheese melts (about 3-4 minutes). Add the shredded cheese and stir until smooth. Mix in the salsa and green chiles.
- Pour the queso sauce into the chicken and rice mixture. Stir well to coat everything. Cover and cook on low for 5-8 more minutes, until the rice is tender and the chicken is cooked through. If the sauce looks thick, add a splash more milk or broth.
- Season with extra salt, pepper, or more salsa if desired. If the sauce is too thin, let it sit uncovered for a few minutes.
Serving
- Spoon into bowls and top with fresh cilantro, green onions, crushed tortilla chips, and a squeeze of lime. Serve immediately.
Serve this dish warm in bowls, topped with fresh cilantro, green onions, and a handful of crushed tortilla chips for added crunch. Don’t forget lime wedges on the side for a burst of freshness. This meal stands out on its own but can also be enjoyed with a side salad or some grilled veggies. To store leftovers, let the dish cool completely. Transfer it to an airtight container and store it in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of milk or broth if necessary to loosen the sauce.