Queso Chicken and Rice

Creamy, cheesy, and packed with flavor, Queso Chicken and Rice is the ultimate one-pan meal. Tender chicken, rich queso sauce, and fluffy rice combine for a comforting, effortless dinner.

Course Dinner

Cuisine Mexican

Keyword One Pot Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 602kcal

Author Darcey Olson

Cost $15

Ingredients

16 oz Velveeta cheese, cubed *Note 1
10 oz Rotel, any flavor
16 oz canned black beans, drained
2 cups cooked rice *Note 2
4-6 boneless, skinless chicken breast *Note 3
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp chili powder
½ tsp salt

Instructions

Preheat the oven to 400˚F.
Grease a 9x13 baking dish. Add the cubed Velveeta, ROTEL, black beans, cooked rice and stir to combine.
In a small mixing bowl, combine the cumin, garlic powder, onion powder, chili powder and salt. Evenly sprinkle the seasoning mix over both sides of the chicken and place on top of the Velveeta mixture.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 5-10 minutes, or until the chicken is 165˚F.
Transfer the cooked chicken to serving plates. Use a large spoon to stir the queso rice mixture until fully combined. Scoop the queso rice over the chicken and garnish with cilantro. Serve immediately for best texture.

Notes

Note 1 - You can sub in leftover queso dip such as Smoked Queso Dip, Rotel Dip and Mexican Cheese Dip.

Note 2 - Use any type of cooked rice. I love using leftover Mexican Rice, Mexican Green Rice or Cilantro Lime Rice. You can add up to 4 cups.

Note 3 - you can also use chicken thighs.

Nutrition