Dinner just got easier—and cheesier—with this easy weeknight recipe. Creamy, melty queso combined with chicken and rice is heaven in a pot. With just a few simple steps and only one pot needed, you won’t have to deal with much cleanup to get this amazing dinner that we couldn’t stop eating!

Queso lovers should try our One Skillet Queso Fundido with Chorizo or our Queso Fundido Chorizo Burger.

Why Our Recipe

  • All the cheesy goodness of queso combined with chicken and rice, with all the flavor.
  • One pot convenience keeps everything flavorful and easy to clean up.
  • A no-fuss weeknight meal that can use pre-cooked or shredded rotisserie chicken for even more convenience.
An overhead view of a spoonful of queso chicken and rice being scooped out of the pot.

We love recipes that are easy to customize, and this is one recipe that you can definitely make your own, either by switching out cheeses or using pre-cooked chicken. Adjust the spice level with your favorite salsa or add in extras like black beans or corn. You could even test out a few different options and see what you like best!

Ingredient Notes

An overhead view of the ingredients needed to make one pot queso chicken and rice.
  • Chicken Breasts: You can substitute with boneless skinless chicken thighs for a juicier option or use pre-cooked shredded chicken if you’re short on time (about 3 cups).
  • Yellow Onion: You’ll need 1 cup of diced onion which is about 1 onion. A white onion will also work for this recipe.
  • Minced Garlic: Fresh garlic adds the best flavor, but 1 teaspoon of garlic powder can be used as a substitute.
  • Long Grain White Rice: Stick to long-grain varieties for fluffy results. Avoid instant or parboiled rice, as they may not absorb liquid properly in this recipe.
  • Chicken Broth: You can use bouillon, canned broth, or chicken stock. Use low-sodium broth to better control salt levels.
  • Salsa: Pick your favorite jarred salsa. Use a mild, medium, or hot salsa based on your preferred spice levels.
  • Heavy Cream: If you prefer, you can stir sour cream in at the end in place of the heavy cream.
  • Shredded Cheddar Cheese: You can shred your own cheese or use pre-shredded, but the cheese will melt better if you shred your own. if you want to switch things up, you can also swap out the cheddar cheese for pepper jack, Monterey jack, or a Mexican cheese blend.

Tips for Perfect Rice

Cooking rice to perfection is all about controlling the heat and liquid. If your rice is still firm but there’s no liquid left in the pot, it’s likely the heat was too high during cooking. Simply lower the heat, add chicken broth or water about 1/4 cup at a time, and let the rice continue to cook until it’s soft and tender.

A close up view of a fork scooping out a bite of queso chicken and rice.

Spice it Up or Down

You can easily change up this recipe to make it more mild or crank up the heat to full on spicy. For more heat, try using a hot salsa, adding diced jalapeños, or sprinkling in crushed red pepper flakes. If you’re cooking for a mild meal, go for a mild salsa and reduce the chili powder to 1/2 teaspoon.

Serving Suggestions

For toppings, serve with a dollop of sour cream, guacamole, diced avocado, or some freshly chopped cilantro.

This is a full meal on its own, but simple sides can be added like tortilla chips, restaurant-style black beans, or street-corn salad.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat portions in the microwave on high in 30-second increments.

More delicious one-pot meals . . .