One-Pot Queso Chicken and Rice

Name: One-Pot Queso Chicken and Rice
Ingredients: as needed Chicken breast; as needed Olive oil; as needed Rotel tomatoes; as needed Chicken broth; as needed Nacho cheese; 1 cup to 1/4 to 1/2 cup total Shredded Mexican cheese (or cheddar); uncooked, as needed Rice; as needed Cumin; as needed Chili powder; as needed Black pepper; as needed Salt; as needed Garlic powder; as needed Onion powder; as needed Cilantro

14 ingredients · 9 steps · from All Wings Everything

Ingredients

as needed Chicken breast
as needed Olive oil
as needed Rotel tomatoes
as needed Chicken broth
as needed Nacho cheese
1 cup to 1/4 to 1/2 cup total Shredded Mexican cheese (or cheddar)
uncooked, as needed Rice
as needed Cumin
as needed Chili powder
as needed Black pepper
as needed Salt
as needed Garlic powder
as needed Onion powder
as needed Cilantro

Watch the original video

Steps

Heat the olive oil in a pot.
Add the chicken breast and season with salt, black pepper, garlic powder, onion powder, chili powder, and cumin. Sauté for 5 to 6 minutes until the chicken is almost cooked through.
Add the uncooked rice and toast it for about 1 minute.
Stir in the Rotel tomatoes and cook for an additional minute.
Pour in the chicken broth and bring the mixture to a boil.
Cover the pot, reduce heat to low, and simmer for 20 to 25 minutes until the rice is tender and most of the liquid has been absorbed.
Remove the lid. Stir in the shredded cheddar cheese and nacho cheese until melted and creamy.
Turn off the heat. Add the remaining cheese on top (approximately 1/4 to 1/2 cup). Cover and let it melt for a couple of minutes.
After about 3 minutes, remove the lid and garnish with cilantro.

Recipe extracted by Foodle from “I Made Queso Chicken and Rice in ONE Pot (Now I Can’t Stop)” by All Wings Everything. Quantities follow the video and may be approximate — watch the original for technique.