Imagine a comforting skillet meal where tender chicken pieces mingle with fluffy rice, all infused with bold spices and tangy tomato flavors. This Cheesy Chicken Rice Skillet is a complete dinner, bringing together vibrant Rotel tomatoes, creamy queso, and a perfect blend of seasonings, ready in just 30 minutes.
Whether you’re after a quick weeknight dinner or a flavorful one-pan meal, this dish promises ease and deliciousness in every bite. The melty white queso cheese topping adds a rich, creamy finish that’s impossible to resist.
- A convenient one-pan meal combining seasoned chicken, rice, and tomatoes for minimal cleanup.
- Quick 30-minute preparation perfect for busy weeknights or casual gatherings.
- Gluten-free and flavorful with a creamy queso topping that adds a delightful richness.
Ingredients
- Chicken (1 pound): Use boneless breasts or thighs cut into bite-sized pieces to ensure quick, even cooking and tenderness.
- Butter (2 tablespoons): Adds richness and helps brown the chicken, enhancing flavor and texture.
- Salt (1/2 teaspoon): Essential seasoning to bring out the natural flavors of the chicken and rice.
- Black Pepper (1/2 teaspoon): Adds mild heat and depth to the savory chicken mixture.
- Cayenne Pepper (1/4 teaspoon): Provides a gentle spicy kick that balances the creamy cheese topping.
- Ground Cumin (1 teaspoon): Imparts an earthy, warm flavor that complements the tomato base nicely.
- Dried Cilantro (1 teaspoon): Offers a subtle herbaceous note enhancing the overall freshness of the dish.
- Chili Powder (1 teaspoon): Adds smoky warmth and complexity to the chicken seasoning.
- Minced Garlic (1 tablespoon): Brings aromatic boldness and depth to the sauce and rice.
- Olive Oil (1 tablespoon): Used for toasting rice and sautéing, contributing a fruity richness.
- Long Grain White Rice (1 cup): Rinsed to remove excess starch ensuring fluffy, separate grains after cooking.
- Rotel Tomatoes (10 oz can): Diced tomatoes with green chilies add bright acidity and a touch of heat.
- Tomato Sauce (8 oz can): Creates a smooth, flavorful base that cooks the rice tenderly.
- Chicken Broth (1 1/2 cups): Provides savory moisture and depth to the rice and chicken as it cooks.
- White Queso Cheese Dip: Creamy topping, store-bought or homemade, that melts perfectly over the finished skillet.
- Fresh Cilantro: Chopped to garnish, adding a fresh and vibrant finish.
Instructions
- Cut and Season Chicken
Start by cutting chicken into small bite-sized pieces for quicker cooking and better seasoning adherence. Heat butter in a large skillet over medium-high heat, then add chicken. Sprinkle salt, black pepper, cayenne, cumin, dried cilantro, and chili powder evenly. Cook the chicken while stirring occasionally until fully cooked and browned, sealing in juicy flavors and spices.
- Toast the Rice
Push the cooked chicken to the edges of the skillet to make a space in the center. Add olive oil and then the rinsed uncooked rice. Toast the rice for a couple of minutes, stirring frequently. This step enhances the nutty flavor of the rice and prevents it from becoming mushy once the liquids are added.
- Add Liquids and Simmer
Pour in the Rotel tomatoes, tomato sauce, minced garlic, and chicken broth. Stir everything thoroughly to combine the chicken with the rice and liquids evenly. Cover the skillet and reduce the heat to medium-low. Allow it to simmer gently for 15 to 20 minutes, giving the rice time to absorb the flavorful liquids and become tender.
- Top with Queso and Garnish
Once the rice is cooked and the liquid absorbed, spoon or drizzle creamy white queso cheese dip evenly over the top. Sprinkle chopped fresh cilantro for a burst of color and fresh herb aroma. This final touch adds richness and balances the dish with freshness.
- Serve Warm
Serve the skillet warm as is or with warm flour tortillas and crispy tortilla chips for scooping. Optional toppings like taco sauce or fresh Pico de Gallo enhance the flavor profile and add personalized zest to each bite.
- This all-in-one skillet saves time and reduces dishes, perfect for busy lifestyles.
- Customizable toppings let you adjust spice and creaminess to your preference.
- Rinsing rice before cooking is key to avoid gummy texture and ensure fluffy results.
Storage Tips
Store leftover cheesy chicken rice in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to keep the rice moist and prevent drying out.
Serving Suggestions
This skillet pairs wonderfully with a fresh green salad or roasted vegetables for a balanced meal. Including warm flour tortillas or crunchy tortilla chips makes it a fun, interactive dining experience for family or guests.
- Use bone-in chicken thighs for deeper flavor, but adjust cooking time accordingly.
- For extra creaminess, stir some queso into the rice mixture just before serving.
- Toast spices briefly before seasoning chicken to enhance their aroma and depth.
FAQs
- Can I use brown rice instead of white rice?
Yes, but brown rice requires longer cooking time and additional liquid, so adjust accordingly.
- Is this dish spicy?
It has a mild to moderate heat due to cayenne and chili powder, which can be adjusted or omitted.
- Can I prepare this recipe ahead of time?
You can prep chicken and measure spices beforehand, but best to cook the dish fresh for optimal texture.
- Can I make the queso cheese dip from scratch?
Yes, homemade queso with melted cheese, milk, and a touch of spices works great for topping.
- Is this recipe suitable for meal prep?
Absolutely. It stores well and reheats nicely, making it a convenient option for weekly meals.
- Can I add vegetables to this skillet?
Yes, bell peppers or corn work well and can be added with the rice for added nutrition and color.
Cheesy Chicken Rice Skillet
Equipment
- 1 large skillet with lid
- 1 Knife and cutting board
- 1 measuring cups and spoons
Ingredients
- 1 pound chicken breast or thighs cut into small pieces
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 cup long grain white rice uncooked and rinsed
- 10 oz can Rotel
- 8 oz can tomato sauce
- 1 1/2 cups chicken broth
- White queso cheese dip store-bought or homemade
- Fresh cilantro chopped
- Flour tortillas optional
- Tortilla chips optional
- Taco sauce or Pico de Gallo optional
Instructions
- Cut chicken into bite-sized pieces and heat a large skillet over medium-high heat. Melt butter and add chicken.
- Season chicken with salt, black pepper, cayenne, cumin, dried cilantro, and chili powder. Cook until chicken is fully cooked, stirring occasionally.
- Push cooked chicken to the skillet edges. Add olive oil to the center and add rinsed rice, stirring to toast lightly for 2 minutes.
- Add Rotel, tomato sauce, minced garlic, and chicken broth. Stir to combine and mix chicken back in.
- Cover skillet and reduce heat to medium-low. Cook for 15 to 20 minutes until rice is tender and liquid is absorbed.
- Top with white queso cheese dip and sprinkle with fresh chopped cilantro.
- Serve warm in flour tortillas or with tortilla chips. Optionally top with taco sauce or Pico de Gallo. Enjoy!
Notes
- Use chicken breast or thighs according to preference.
- Rinse rice to reduce starch and avoid stickiness.
- Store leftovers in the fridge for up to 3 days, reheat with broth or water.
- This meal is ready in about 30 minutes using one skillet.
