Description
A creamy, flavorful one-pot dish combining tender chicken, cheesy queso sauce, and perfectly cooked rice, seasoned with cumin and chili powder for a comforting and easy meal.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless skinless chicken breast cubed
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons salted butter
Vegetables and Aromatics
- 1 small yellow onion diced
- 1 tablespoon minced garlic (about 3 cloves)
Grains and Liquids
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 (8 ounce jar) salsa (about 1 cup)
Spices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Dairy
- 1 cup heavy cream
- 3 cups shredded cheddar cheese (divided)
Instructions
- Prepare Chicken: Cut 1 1/2 pounds boneless skinless chicken breast into 1-inch bite-sized cubes.
- Cook Chicken: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Sauté Onions: Add the diced onion to the pot and cook for 3 to 5 minutes, stirring frequently, until translucent. Remove the chicken and onion mixture from the pot and set aside in a bowl.
- Toast Rice and Garlic: In the same pot, add 2 cups long grain white rice and 1 tablespoon minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the rice is lightly toasted.
- Add Liquids and Spices: Slowly pour in 4 cups chicken broth and 1 cup salsa. Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder until evenly combined.
- Cook 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 has been absorbed.
- Finish Queso Sauce: Turn off the heat and stir in 1 cup heavy cream and 2 cups shredded cheddar cheese. Mix well.
- Combine Chicken and Cheese: Add the chicken and onion mixture back into the pot, stirring to combine evenly with the rice and queso sauce.
- Melt Topping Cheese: Sprinkle the remaining 1 cup shredded cheddar cheese on top. Cover the pot and let it sit for 3 minutes to allow the cheese to melt. Serve hot.
Notes
- For a time-saving option, use about 3 cups of shredded rotisserie chicken instead of cooking fresh chicken. Add it with the heavy cream and cheese in the final steps.
- If you prefer a spicier dish, add extra chili powder or a pinch of cayenne pepper.
- Use low-sodium chicken broth if you want to reduce the salt content.
- Substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
