Description
A creamy and flavorful one-pot meal combining tender cubed chicken, seasoned rice, and melted cheddar cheese in a zesty salsa-infused sauce, perfect for a comforting dinner.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless skinless chicken breast cubed
Vegetables and Aromatics
- 1 small yellow onion diced
- 1 tablespoon minced garlic (about 3 cloves)
Dairy and Fats
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 cup heavy cream
- 3 cups shredded cheddar cheese divided
Grains and Pantry
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 (8 ounce) jar salsa (about 1 cup)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the chicken: Cut the boneless skinless chicken breasts into 1-inch bite size cubes to ensure even cooking and bite-sized pieces.
- Cook chicken and aromatics: Heat olive oil and salted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cubed chicken, season with salt and black pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside. Stir in the diced yellow onion and cook for 3 to 5 minutes until onions are translucent. Remove the chicken and onion mixture from the pot and set aside.
- Toast the rice and garlic: In the same pot, add the long grain white rice and minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- Add liquids and seasonings: Slowly pour in the chicken broth and salsa. Stir in ground cumin and chili powder until evenly combined.
- Cook the rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Finish with cream and cheese: Turn off the heat and stir in the heavy cream and 2 cups of shredded cheddar cheese. Return the chicken and onion mixture to the pot and stir to combine evenly.
- Melt remaining cheese: Sprinkle the remaining 1 cup shredded cheddar cheese on top, cover the pot, and let it sit for 2 to 3 minutes to allow the cheese to melt fully.
- Serve hot: Stir gently and serve the creamy queso chicken and rice hot for a delicious one-pot meal.
Notes
- For a quicker option, use about 3 cups shredded rotisserie chicken instead of cubed chicken. Add it during the final steps with cream and cheese.
- Make sure to use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
- Adjust chili powder and cumin to taste for desired spice level.
- If you prefer a thicker texture, use less chicken broth by 1/2 cup.
- Feel free to add chopped cilantro or a squeeze of lime for extra brightness when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
