Queso Chicken & Rice
This Queso Chicken and Rice is a creamy cheesy one pan dinner made with seasoned chicken, nacho cheese sauce, diced tomatoes with green chiles, and rice all cooked together in one skillet. The easiest budget-friendly weeknight dinner that everyone will love.
Servings: 6
Cost: $14.08, $2.35 per Servings
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
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.
Notes
Don’t stir while browning: Letting the chicken sit undisturbed helps it develop better flavor.
Use long grain rice: Other types (like instant or short grain) may change the texture and liquid ratio.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 540kcal | Carbohydrates: 60g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 2015mg | Potassium: 601mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1019IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg
