Can I make this dish ahead of time?

Absolutely. You can cook the full recipe and store it in the fridge. Just don’t add the queso until reheating—it’s best melted fresh for ultimate creaminess.

Is One Pot Queso Chicken and Rice spicy?

It’s mildly spicy thanks to green chilies. Want more heat? Add jalapeños or cayenne. Need it milder? Use plain diced tomatoes and go light on the seasoning.

Can I use instant rice?

Yes, but reduce the broth amount and cooking time. Add the queso earlier, since instant rice cooks fast and doesn’t absorb as much liquid.

What cheeses can I substitute for Velveeta?

Cream cheese, shredded cheddar, or Monterey Jack work well. For extra tang, try Colby-Jack or Pepper Jack. Just melt slowly to avoid separation.

How do I make this vegetarian?

Swap the chicken for black beans or sautéed mushrooms, and use vegetable broth. You’ll still get a creamy, hearty, satisfying dish.

One Pot Queso Chicken and Rice – The Best 30-Minute One Pan Dinner

Name: One Pot Queso Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb boneless skinless chicken breast or thighs, diced; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup Velveeta cheese, cubed; 1/2 cup milk; 1 can (4 oz) diced green chilies; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp cumin; Salt and pepper to taste

Description

One Pot Queso Chicken and Rice is a creamy, cheesy, and flavorful one-pan meal made with tender chicken, long-grain rice, and a rich queso sauce. It’s the perfect quick dinner solution for busy weeknights with minimal cleanup.

Ingredients

Scale

1 lb boneless skinless chicken breast or thighs, diced
1 cup long-grain white rice
2 cups chicken broth
1 cup Velveeta cheese, cubed
1/2 cup milk
1 can (4 oz) diced green chilies
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste

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Instructions

Season diced chicken with garlic powder, cumin, salt, and pepper.
In a large pot, heat olive oil over medium heat. Add chicken and sauté until browned.
Stir in rice and chicken broth. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for 18 minutes or until the rice is cooked through.
Add Velveeta cheese cubes and milk. Stir until the cheese melts and the mixture becomes creamy.
Fold in diced green chilies and mix well.
Serve hot and enjoy!

Notes

Use chicken thighs for more flavor and moisture.
To make it spicier, add jalapeños or extra chili powder.
To reheat, add a splash of broth to maintain creaminess.
This dish freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 780mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg