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One Pot Queso Chicken Rice

One pot queso chicken rice - the image shows a plate of rice dish with chicken and vegetables. the rice is a light brown color and appears to be cooked until it is soft and fluffy. the dish is garnished with fresh cilantro and jalapeno peppers. the chicken is cut into small pieces and is covered in melted cheese. there are also diced tomatoes and green peas scattered throughout the dish. the plate is sitting on a white tablecloth with a few sprigs of cilantro scattered around it.
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A creamy, cheesy, and flavorful one-pot meal featuring tender chicken, rice, and a rich queso sauce. Perfect for a quick and comforting dinner with minimal cleanup.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 1/2 cups low sodium chicken broth
1 cup whole milk
1 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup diced green chiles (mild or medium heat)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro, for garnish
1 medium tomato, diced, for garnish
1 jalapeño, thinly sliced, for garnish (optional)

Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.
Pour in the chicken broth and whole milk, stirring to combine.
Return the cooked chicken to the skillet and add the diced green chiles. Stir gently to distribute ingredients evenly.
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
Remove the skillet from heat and immediately stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Let the dish rest covered for 5 minutes before serving.
Garnish with chopped fresh cilantro, diced tomato, and sliced jalapeño if desired.
Serve warm and enjoy your creamy one pot queso chicken rice!

Find it online: https://cookinglove.cookinglovely.com/one-pot-queso-chicken-rice-creamy-cheesy-dinner-winner/