Healthy One Pot Queso Chicken and Rice

You know those nights when you’re tired but still want to make something good for dinner? That’s exactly why I love this one pot queso chicken and rice. It’s become my go-to recipe when I want Mexican-inspired comfort food without having to juggle multiple pans and bowls.

I started making this dish last year when my kids were going through their “cheese on everything” phase. Instead of fighting it, I leaned in – and honestly, it was one of my better decisions. The best part? While it tastes like something you’d get at your favorite Mexican restaurant, you only need one pot, which means less time cleaning and more time enjoying dinner with your family.

Looking for a meal that’s cheesy, filling, and won’t leave your kitchen looking like a tornado hit it? This recipe checks all those boxes. Plus, it’s one of those dishes that somehow tastes even better as leftovers – if you manage to have any left, that is.

What Kind of Cheddar Cheese Should I Use?

For a queso dish like this, medium or sharp cheddar cheese works best since it brings the right balance of flavor without overwhelming the other ingredients. Pre-shredded cheese can work in a pinch, but freshly grated cheddar will melt much better since it doesn’t contain the anti-caking agents found in packaged shredded cheese. If you want to mix things up, you could use a combination of sharp cheddar and mild cheddar, or even substitute part of the cheddar with Monterey Jack for a smoother melt. Just make sure to grate your cheese while it’s cold – it’s much easier to handle and will give you the best texture for melting into your dish.

Options for Substitutions

This cheesy chicken and rice dish is pretty adaptable! Here are some handy swaps you can try:

• Chicken breast: You can easily use boneless chicken thighs instead – they’ll actually stay a bit more juicy. Turkey breast chunks work great too if that’s what you have on hand.
• Long-grain white rice: While long-grain rice works best here, you can use medium-grain rice too. Just avoid short-grain or instant rice as they’ll get too mushy. Brown rice can work but you’ll need to add about 1/2 cup more liquid and cook it longer.
• Thick cream: Half-and-half or evaporated milk can work in place of thick cream. If using half-and-half, you might want to simmer it a bit longer to thicken up the sauce.
• Cheddar cheese: Feel free to mix up the cheeses – Monterey Jack, Colby, or a Mexican cheese blend all work great. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Salsa: No salsa? You can use a can of diced tomatoes with green chilies, or regular diced tomatoes plus an extra 1/2 teaspoon of chili powder.
• Chicken stock: Vegetable stock works fine here, or you can use water plus an extra chicken bouillon cube for more flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making one-pot chicken and rice dishes is achieving perfectly cooked rice – stirring too frequently can make it gummy and release too much starch, so resist the urge to constantly check and stir. Getting the liquid-to-rice ratio wrong can ruin your dish, so stick to the 2:1 ratio of liquid to rice, counting both the chicken stock and salsa as your liquid components. Another common mistake is adding the cheese too early or all at once – instead, stir in half the cheese when the rice is fully cooked, then sprinkle the remaining cheese on top and let it melt naturally from the residual heat. For the juiciest results, don’t overcook the chicken cubes – they should be lightly browned on the outside but not fully cooked through when you first sear them, as they’ll continue cooking while the rice simmers.

What to Serve With Queso Chicken and Rice?

This cheesy, Mexican-inspired dish pairs perfectly with some fresh sides to balance out all that creamy goodness! A simple side of black beans adds protein and fiber, while some fresh pico de gallo or sliced avocado brings a nice pop of freshness to the plate. I love setting out bowls of extra toppings like chopped cilantro, lime wedges, and pickled jalapeños so everyone can customize their portions. For a complete Mexican-style spread, warm up some flour tortillas – they’re perfect for scooping up all that cheesy rice and chicken.

Storage Instructions

Keep Fresh: This cheesy chicken and rice dish stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just make sure to let it cool completely before popping it in the fridge.

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. The texture of the rice might change slightly, but it’ll still taste great. I like to divide it into individual portions before freezing – it makes for super easy meal prep!

Warm Up: To reheat, add a splash of chicken broth or water to keep things moist, then warm it up in the microwave, stirring occasionally. You can also heat it in a pan over medium-low heat. If it seems a bit dry, just stir in a little extra cream or cheese to bring back that creamy texture.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 180-200 g
• Fat: 200-220 g
• Carbohydrates: 250-270 g

Ingredients

• 1.5 pounds chicken breast, cubed (boneless and skinless)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped yellow onion
• 2 cups long-grain white rice
• 1 tablespoon finely chopped garlic
• 4 cups chicken stock
• 1 cup salsa
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 cup thick cream
• 3 cups grated cheddar cheese (split for use)

Step 1: Prepare and Cook the Chicken

Begin by cutting 1 1/2 pounds of boneless skinless chicken breasts into 1-inch bite-sized cubes.

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.

Add the cubed chicken to the pot, season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and cook for about 5 minutes.

Stir occasionally until the chicken is lightly browned on the outside.

Step 2: Cook the Onions

Add 1 cup of diced yellow onion to the chicken in the pot.

Cook for 3-5 minutes, stirring frequently, until the onions become translucent.

Once done, remove the chicken and onion mixture from the pot and set it aside in a bowl.

Step 3: Toast the Rice

In the same pot, add 2 cups of long grain white rice and 1 tablespoon of minced garlic.

Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and the garlic is aromatic.

Step 4: Cook the Rice with Broth and Salsa

Slowly pour in 4 cups of chicken broth and 1 cup of salsa.

Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder until everything is evenly combined.

Bring the mixture to a boil, then reduce the heat to medium-low.

Cover the pot with a lid and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Step 5: Combine Everything and Add Cheese

Once the rice is cooked, turn off the heat and stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese.

Add the chicken and onion mixture back into the pot, making sure everything is well combined.

Step 6: Final Touch and Serve

Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the mixture.

Cover the pot with the lid for 2-3 minutes to allow the cheese to melt completely.

Serve the dish hot and enjoy!