This Queso Chicken and Rice is the kind of dinner my family requests on repeat, creamy nacho cheese, seasoned chicken, and fluffy rice all cooked together in one pan for just $2.35 a serving. Everything goes into one skillet and dinner is on the table with almost no cleanup.
In a house with 8 kids a one pan dinner that tastes like queso dip turned into a full meal is basically a standing ovation. My college boys eat two bowls of this and still check if there is more left in the pan.
Why You’ll Love This Recipe!
This queso chicken and rice hack turns pantry staples into a creamy cheesy dinner everyone will love. Here is why it works:
- Just $2.35 per serving — easy budget friendly meal
- One pan, easy cleanup — everything cooks in a single skillet
- Creamy nacho cheese sauce built right into the rice — no extra sauce needed
- Kid-approved and college-boy tested — this one never has leftovers
- Made with pantry staples — taco seasoning, canned nacho cheese, and long grain rice
Quick Glance
- Budget-Friendly: $2.35 per serving — $14.08 total for 6 servings
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Method: One pan stovetop
- Serves: 6
- Best For: Busy weeknights, meal prep, and feeding a hungry family fast
If you love easy one pan dinners like this one you will also love our Taco Rice, Chicken and Rice, and 10 One-Pot Dinners. They are all budget-friendly, ready in 30 minutes, and made with simple ingredients your family will request again and again.
Ingredients
- Boneless skinless chicken breasts — diced into bite-size pieces so they cook fast and evenly. Chicken thighs also work and stay slightly juicier
- Olive oil — for browning the chicken. Vegetable or avocado oil both work
- Taco seasoning — one packet does all the seasoning work. Use store-bought or our Taco Seasoning Recipe for even better flavor
- Nacho cheese sauce — the star ingredient that makes this dish so creamy and rich. A standard 15 oz can of nacho cheese works perfectly — any brand works
- Diced tomatoes with green chiles — adds a subtle heat and brightness that cuts through the richness of the cheese. Rotel is the most popular brand but any store brand works just as well
- Chicken broth — the liquid the rice cooks in. Low-sodium gives you more control over the saltiness
- Long grain white rice — do not substitute with instant rice or short grain — the liquid ratio and cook time are calibrated for long grain white rice
How to Make Queso Chicken & Rice
The key to this recipe is browning the chicken without stirring — letting it sit undisturbed for 3–4 minutes builds a flavorful crust that makes the whole dish taste richer. Here is how it comes together:
Step 1 – Heat 1 tablespoon olive oil in a large, deep skillet or pot over medium-high heat.
Step 2 – Add 1½ pounds diced chicken in an even layer. Season with taco seasoning and 1 teaspoon salt.
Step 3 – Cook for 3–4 minutes without stirring until browned. Flip and cook another 3–4 minutes until browned on both sides. Pour in 3 cups chicken broth, scraping up any browned bits from the bottom of the pan.
Step 4 – Stir in 1 can (15 oz) nacho cheese, 1 can (10 oz) diced tomatoes with green chiles, and 2 cups uncooked rice.
Step 5 – Bring to a boil, then cover and reduce heat to low. Simmer for 25–30 minutes, until rice is tender and most liquid is absorbed.
Step 6 – Remove from heat and let sit for 5 minutes before serving.
Tips for Success
- Do not stir while browning. Let the chicken sit undisturbed for the full 3–4 minutes. This builds a golden crust that adds flavor to the entire dish
- Use long grain white rice only. Instant rice absorbs liquid too fast and turns mushy. Short grain rice changes the texture completely. Long grain white rice is the only variety that works correctly with this liquid ratio
- Scrape up the browned bits. When you add the broth scrape up everything stuck to the bottom of the pan. Those bits are packed with flavor and make the sauce significantly richer
- Let it rest before serving. The 5-minute rest off the heat lets the rice finish absorbing the liquid and the sauce thicken slightly.
- Add toppings for extra flavor. Sour cream, shredded cheese, jalapeños, green onions, and pico de gallo all take this from great to incredible
Variations & Substitutions
- Swap chicken breasts for chicken thighs — slightly more budget-friendly and stay juicier through the longer cook time
- Use spicy Rotel for more heat or mild diced tomatoes for a kid-friendly version
- Add black beans or corn in Step 4 for extra protein and texture
- Stir in a handful of shredded cheddar at the end for an extra cheesy finish
- Top with crushed tortilla chips right before serving for a satisfying crunch
- Make it a burrito bowl — serve over extra rice with all your favorite toppings
What to Serve with Queso Chicken & Rice
- Guacamole — creamy avocado alongside cheesy chicken rice is a combination my family loves
- Simple Green Salad — a light fresh side that balances the richness of the queso sauce
- Homemade Crescent Rolls — for scooping up every last bit of that creamy queso sauce from the pan
Storage & Freezer Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3–4 days — the flavors get even better overnight
Freezer
- Freeze in a freezer-safe container for up to 3 months — thaw overnight in the refrigerator before reheating
Reheating
- Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce or microwave in 60-second intervals until warmed through
FAQs
We do not recommend it for this recipe. Instant rice absorbs liquid much faster than long grain white rice and the liquid ratio in this recipe is for long grain. Using the wrong rice could result in a mushy dish.
Make sure you are using a heavy bottomed skillet or pot and that the heat is truly on low once covered. A thin pan will create hot spots that burn the bottom layer of rice. Also make sure the lid is on tight so steam does not escape. Lost steam means the rice cooks unevenly and the bottom layer dries out and sticks.
Yes! This reheats beautifully and is one of the best meal prep recipes. Make the full batch, let it cool, and store in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating to bring the creamy texture back. The flavors actually get better overnight as the rice continues to absorb the queso sauce.
This Queso Chicken and Rice has become one of the most requested one pan dinners in our house — creamy cheesy and on the table in 30 minutes for $2.35 a serving. If you make it leave a star rating and a comment below — I love hearing whether your family went back for seconds and what toppings everyone loaded on top!
More Easy Chicken Dinners
Queso Chicken & Rice
Ingredients
- 1½ pounds boneless skinless chicken breasts diced into bite-size pieces
- 1 tablespoon olive oil
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon salt
- 1 15 oz nacho cheese
- 1 10 oz diced tomatoes with green chiles
- 3 cups chicken broth
- 2 cups uncooked long grain white rice
See how we calculate recipe costs.
Instructions
- Heat 1 tablespoon olive oil in a large, deep skillet or pot over medium-high heat.
- Add 1½ pounds diced chicken in an even layer. Season with taco seasoning and 1 teaspoon salt.
- Cook for 3–4 minutes without stirring until browned. Flip and cook another 3–4 minutes until browned on both sides.
- Pour in 3 cups chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in 1 can (15 oz) nacho cheese, 1 can (10 oz) diced tomatoes with green chiles, and 2 cups uncooked rice.
- Bring to a boil, then cover and reduce heat to low. Simmer for 25–30 minutes, until rice is tender and most liquid is absorbed.
- Remove from heat and let sit for 5 minutes before serving.
