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1-Pot Mexican Chicken and Rice with Queso

A vibrant 1-pot meal combining tender chicken, fluffy rice, and creamy queso, perfect for weeknight dinners and gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning mix
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro for garnish (optional)

Instructions
 

Cooking Steps

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until soft.
  • Stir in the chicken cubes and cook until browned on all sides.
  • Sprinkle the taco seasoning over the chicken and mix well.
  • Add the uncooked rice, chicken broth, and undrained Rotel. Bring to a boil, then reduce heat and cover.
  • Cook for 20 minutes, or until the rice is tender and the liquid is absorbed.
  • Remove from heat and stir in the Monterey Jack cheese and evaporated milk until cheese is melted and creamy.
  • Season with salt and pepper to taste. Garnish with fresh cilantro if desired before serving.

Notes

Serve directly from the pot or a serving dish. Pair with warm tortillas or a salad.
Keyword 1-pot dinner, chicken with queso, Easy Weeknight Meal, Family Recipe, Mexican chicken and rice