One Pot Queso Chicken and Rice

In our fast-paced world, finding time to prepare a wholesome meal can often feel like an uphill battle. This is where the magic of one-pot meals comes into play, offering a convenient solution for busy weeknights. Cheesy Fiesta One-Pot Queso Chicken & Rice is an irresistible dish that exemplifies the essence of one-pot cooking, combining tender chicken, vibrant vegetables, and creamy queso cheese into a delightful family meal. What makes this recipe stand out is not just the rich flavors and comforting textures, but also the simplicity of preparation and the minimal cleanup required afterward.

Looking for a quick and delicious dinner idea? Try Cheesy Fiesta One-Pot Queso Chicken & Rice! This easy recipe brings together tender chicken, vibrant veggies, and creamy queso cheese, all cooked in one pot for minimal cleanup. Perfect for busy weeknights, this flavorful meal is customizable with your favorite toppings like cilantro, sour cream, or tortilla chips. Enjoy this comforting dish that the whole family will love, without the hassle of multiple dishes!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 cup uncooked long-grain white rice

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies

2 cups chicken broth

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup queso cheese dip (store-bought or homemade)

1 cup corn (frozen or canned)

Fresh cilantro for garnish

Optional toppings: sliced jalapeños, avocado, sour cream

Instructions

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken thighs and season with salt, pepper, and half of the chili powder, cumin, and smoked paprika. Sauté for about 5-7 minutes until the chicken is browned all over and cooked through. Remove the chicken from the pot and set aside.

Cook the Vegetables: In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are soft and fragrant.

Add Rice and Spices: Add the uncooked rice to the pot and stir well to coat the rice with the vegetable mixture. Season with the remaining chili powder, cumin, smoked paprika, and a pinch of salt and pepper.

Combine Ingredients: Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir well to combine all ingredients.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Stir in Queso: Once the rice is cooked, return the cooked chicken to the pot and stir in the queso cheese dip. Mix thoroughly until everything is well combined and creamy.

Garnish and Serve: Remove the pot from heat. Garnish with freshly chopped cilantro and any additional toppings you desire, such as jalapeños, avocado, or sour cream.

Enjoy: Serve hot directly from the pot for a comforting and cheesy meal!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6