Name: One-Pot Queso Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1.5 lb Boneless, skinless chicken breasts (cut into 1-inch pieces); 1 cup Long-grain rice (uncooked); 2 cups Chicken broth (low sodium); 10 oz Diced tomatoes and green chilies (Rotel); 8 oz Velveeta cheese (cubed); 1 tsp Chili powder; 0.5 tsp Cumin; 1 tbsp Olive oil

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Introduction

This One-Pot Queso Chicken and Rice is a comforting, cheesy dish that comes together quickly and easily. With tender chicken, creamy Velveeta, and flavorful spices, it’s perfect for a satisfying weeknight dinner.

A close-up view of a dish showing soft, cooked white rice mixed with a creamy orange-red sauce, dotted with small pieces of red cooked tomato. Large chunks of tender, light brown chicken are spread evenly throughout the rice, with scattered bright green chopped herbs adding a fresh touch on top. A wooden spoon is visible, partly buried in the dish, with its smooth brown texture contrasting nicely against the creamy rice. The image is captured on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
1 cup long-grain rice (uncooked)
2 cups chicken broth (low sodium)
10 oz diced tomatoes and green chilies (Rotel)
8 oz Velveeta cheese (cubed)
1 tsp chili powder
0.5 tsp cumin
1 tbsp olive oil

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides.
Step 2: Stir in the rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Bring the mixture to a boil.
Step 3: Reduce heat to low, cover the pot, and simmer for 20 minutes or until the rice is fully cooked and has absorbed the liquid.
Step 4: Remove the pot from heat. Stir in the cubed Velveeta cheese until it melts completely and the mixture is smooth and creamy.
Step 5: Let the dish stand for a few minutes before serving to thicken slightly and blend the flavors.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or use a spicy Rotel variety.
Swap Velveeta for shredded cheddar or Monterey Jack for a different cheesy flavor.
Add chopped bell peppers or onions with the chicken for more texture and flavor.
Use brown rice, but increase the simmering time to about 40–45 minutes, adding extra broth as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of chicken broth or water to restore creaminess.

How to Serve

This image shows a close-up of a creamy orange-colored rice dish mixed with chunks of cooked white chicken pieces and small bits of red tomato. The rice looks soft and slightly sticky, coated evenly with sauce. Fresh green herbs are sprinkled on top for color. A wooden spoon is partially visible, scooping some of the rice and chicken. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken cut into pieces to ensure even cooking. If using frozen, fully thaw before starting.

Is Velveeta the only cheese that works?

No, you can substitute Velveeta with other melty cheeses like cheddar, Monterey Jack, or a cheese blend, though the texture and creaminess may vary slightly.