Creamy Queso Chicken and Rice🍖 Main

Name: Creamy Queso Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1.5 pounds boneless skinless chicken breast, cubed; 2 tablespoons olive oil; 2 tablespoons salted butter; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 small yellow onion, diced; 2 cups long grain white rice; 1 tablespoon minced garlic (about 3 cloves); 4 cups chicken broth; 1 (8 ounce) jar salsa (about 1 cup); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 cup heavy cream; 3 cups shredded cheddar cheese, divided

Transform that cheese dip yearning into a complete meal! This one-pot chicken and rice dish delivers rich, velvety texture with bold taste in every bite.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 35 minServes: 8

one pot chicken rice cheesy comfort food easy American

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Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This creamy queso chicken and rice transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

1 1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons olive oil
2 tablespoons salted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, diced
2 cups long grain white rice
1 tablespoon minced garlic (about 3 cloves)
4 cups chicken broth
1 (8 ounce) jar salsa (about 1 cup)
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup heavy cream
3 cups shredded cheddar cheese, divided

Nutrition (Per 8 servings)*

624

Calories

34g

Protein

44g

Carbs

34g

Fat

Fiber

1209mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cut 1 1/2 pounds boneless skinless chicken breast into 1-inch bite size cubes.
Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add in the cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Add 1 small yellow onion and cook for 3 to 5 minutes, stirring frequently, until the onions become translucent. Remove the chicken and onion mixture from the pot and set aside in a bowl.
In the same pot, add 2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted.
Slowly pour in 4 cups chicken broth and 1 (8 ounce jar) salsa. Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder until evenly combined.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and cook for 15 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Turn off the heat and stir in 1 cup heavy cream and 2 cups of the shredded cheddar cheese. Add the chicken and onion mixture back into the pot, stirring to combine.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the pot with the lid for 2 to 3 minutes, allowing the cheese to melt. Serve hot.