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One-Pan Chicken Queso Rice with creamy cheese topping

One-Pan Chicken Queso Rice

A quick and delicious one-pan meal featuring tender chicken, creamy queso, and flavorful rice, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced this is your protein powerhouse
  • 1 cup long-grain white rice, rinsed to promote a tender finish
  • 2 cups chicken broth enhances the flavors and adds moisture
  • 1 cup queso dip (store-bought or homemade) offers creaminess and indulgence
  • 1 cup bell peppers, diced adds color and nutrition
  • 1 small onion, diced
  • 2 cloves garlic, minced elevates flavor with its aromatic depth
Spices and Garnish
  • 1 tsp chili powder creates a taste sensation
  • 1 tsp cumin
  • 1/2 tsp paprika
  • to taste salt and pepper
  • 1/2 cup shredded cheese optional for those moments when you feel cheesy
  • fresh cilantro, chopped brings brightness and freshness to the dish

Method
 

Cooking
  1. In a large skillet, heat 1 tablespoon of oil over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes.
  3. Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the vegetables soften.
  4. Stir in the rinsed rice, chili powder, cumin, paprika, salt, and pepper, mixing well to combine.
  5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
  6. Remove the skillet from heat and stir in the queso dip until fully incorporated. If desired, sprinkle shredded cheese on top and cover for 2-3 minutes to melt.
  7. Garnish with fresh cilantro before serving.

Notes

Serve warm straight from the skillet. For extra flavor, add sour cream or lime juice on top. Store leftovers in an airtight container for up to three days or freeze for up to three months.