Description
This Easy One Pot Queso Chicken and Rice recipe combines tender seared chicken breasts with creamy queso cheese sauce, sautéed bell peppers, and fluffy long-grain rice for a comforting and flavorful meal. Perfect for a quick weeknight dinner, it’s all cooked in a single pot for minimal cleanup and maximum taste.
Ingredients
Scale
Main Ingredients
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain rice (white or brown)
- 2 cups low-sodium chicken broth
- 1 cup queso cheese sauce
- 1 cup chopped bell peppers (mix of red and green)
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro (for garnish)
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Prepare the ingredients: Chop the onion and bell peppers, and mince the garlic to have everything ready for cooking.
- Sauté vegetables: Heat a splash of olive oil in a large pot over medium heat. Add diced onions and bell peppers, sautéing until softened, about 5 minutes. Add the minced garlic in the final minute to release its aroma without burning.
- Sear the chicken: Season the chicken breasts with salt and pepper. Place them in the pot with the vegetables and sear each side until golden brown, about 4 minutes per side, locking in flavor and moisture.
- Add rice and broth: Stir in the long-grain rice and chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
- Incorporate queso and simmer: Reduce the heat to low and stir in the queso cheese sauce until fully combined. Cover the pot and let it simmer gently for about 20 minutes, or until the rice is tender and the chicken cooked through.
- Garnish and serve: Once cooked, serve the dish hot, sprinkled generously with fresh chopped cilantro for a bright, fresh finish.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish, especially when using queso sauce.
- You can substitute the chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- For a spicier version, add diced jalapeños while sautéing vegetables.
- If using brown rice, increase the simmering time by about 10 minutes to ensure it cooks fully.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
