Description
A quick and easy one-pot dish featuring seasoned chicken, rice, and creamy queso for a comforting weeknight meal.
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup long-grain rice
- 1 packet taco seasoning (about 1 oz)
- 2 cups chicken broth
- 1 cup queso cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced tomatoes, sliced avocado, lime wedges
Instructions
- Heat a large, heavy-bottomed pot over medium heat and add olive oil.
- Season cubed chicken lightly with salt and pepper. Add to the pot and cook until browned, about 4–6 minutes.
- Add the long-grain rice and taco seasoning to the pot. Stir for 1–2 minutes.
- Pour in chicken broth and bring to a gentle boil. Scrape up any browned bits from the bottom of the pot.
- Reduce heat to low, cover tightly, and simmer for about 18–22 minutes.
- Remove from heat and stir in queso cheese until melted.
- Taste and adjust seasoning with salt and pepper.
- Let the pot sit, covered, for 5 minutes before serving.
Notes
For a lighter option, use shredded Monterey Jack or a blend of cream cheese and milk. Allow steam to redistribute moisture after cooking for fluffier rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Mexican