Description
A flavorful and creamy one‑pan meal featuring seasoned chicken, rice, and melty queso for a comforting Mexican‑inspired dinner.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
- 1 Tbsp olive oil
- 1 packet (1 oz/28 g) taco seasoning or 2 Tbsp homemade blend
- 1 cup (190 g) long‑grain white rice, rinsed
- 1 1/2 cups (360 ml) low‑sodium chicken broth
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack or Mexican blend cheese
- 1/2 cup (120 g) queso dip or Velveeta-style cheese sauce
- 1 can (15 oz/425 g) diced tomatoes & green chilies (e.g., Rotel), drained
- 1/4 cup (60 g) sour cream (optional garnish)
- 2 Tbsp chopped fresh cilantro (optional garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium‑high heat. Add chicken pieces, season with salt and pepper, and cook until browned and nearly cooked through, about 5–7 minutes.
- Sprinkle taco seasoning over chicken, stir to coat, and cook 1 minute to toast spices.
- Add rinsed rice to the skillet, stirring until rice is coated in oil and spices, about 1 minute.
- Pour in chicken broth and drained diced tomatoes & green chilies. Stir, then bring to a simmer. Reduce heat to low, cover, and cook 18–20 minutes, until rice is tender and liquid is absorbed.
- Remove skillet from heat. Stir in shredded cheddar and Monterey Jack. Dollop queso dip evenly over the top—cover and let rest 3–5 minutes to melt cheese.
- Stir gently to combine all layers until cheesy and creamy. Taste and adjust seasoning.
- Serve warm, topped with sour cream and a sprinkle of chopped cilantro, if desired.
Notes
- Customize it by adding black beans, corn, or diced bell peppers.
- Substitute brown rice and increase liquid by ¼ cup; cook 40–45 minutes.
- Use rotisserie chicken for a quicker version—add toward the end just to heat through.
- Store leftovers up to 4 days in the fridge; reheat on stove or microwave with a splash of broth.
- Freeze in meal‑prep portions (cheese layer omitted until reheating); thaw overnight and reheat covered in oven at 350 °F (175 °C) until bubbly.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg