Description
A creamy and comforting one-pot meal featuring juicy chicken, tender rice, and melty queso, ready in about 30 minutes.
Ingredients
- 1 lb (about 450 g) chicken breast, cut into 1-inch cubes
- 1 cup long-grain white rice (not instant)
- 1 packet taco seasoning (about 1–1.25 oz)
- 2 cups low-sodium chicken broth
- 1 cup queso cheese (store-bought or homemade)
- 1 cup diced tomatoes, drained (optional)
- 1 cup corn (frozen or canned, optional)
- Salt and freshly ground black pepper, to taste
- Chopped cilantro for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over medium heat and add a tablespoon of neutral oil.
- Season the cubed chicken lightly with salt and pepper. Add chicken to the hot pot in a single layer and brown for 4–5 minutes, stirring occasionally.
- Sprinkle the taco seasoning over the chicken and stir to coat for about 30 seconds.
- Add the rice, chicken broth, and optional diced tomatoes and corn. Stir once to combine.
- Increase heat to bring the liquid to a boil. Once boiling, reduce heat to low, cover, and simmer undisturbed for 18–20 minutes.
- Remove the pot from heat. Immediately stir in the queso cheese until smooth. Adjust seasoning with salt and pepper.
- Let rest for 3–5 minutes, garnish with cilantro, and serve hot.
Notes
For a lighter option, use reduced-fat queso. You can swap rice varieties for flavor preferences.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Tex-Mex