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Throw together Chicken, rice, and cheesy goodness in one big pot if you want a crowd-pleaser fast. Less washing up, all yummy flavors mixed right in. Perfect for hectic evenings when you just wanna eat and chill.
What Makes It Awesome
Fewer pots to scrub, so you get to enjoy dinner sooner. It only takes half an hour from chopping board to table. Little ones can't resist the cheese, grown-ups like it's nice and cozy. Boost the heat or keep it mild just by changing the seasonings. Smells amazing as it's cooking and tastes even better.
Stuff You’ll Need
- Chicken Breast: Dice into small chunks
- Olive Oil: About two spoons for frying
- Black Pepper: Put in however much you want
- Salt: Big pinch goes in
- Cumin: Use half a spoon
- Onion Powder: Spoonful will do
- Garlic Powder: Spoonful tossed in
- Chicken Broth: Pour in two cups
- Nacho Cheese: Crack open one jar
- Rotel: Use one drained can
- White Rice: One uncooked cup
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Easy Steps to Make It
- Top it off:
- If you like, add avocado, fresh tomatoes, or a scoop of sour cream when you're done.
- Check your rice:
- Your rice should be soft, and you don't want leftover liquid hanging around.
- Let it all cook:
- Turn down the burner. Cover it up tight and let it gently cook for about 20 to 25 minutes. No peeking, so the steam helps the rice.
- Add in rice:
- Stir in the rice, make sure it's mixed up good. Clamp on the lid.
- Pour in the saucy stuff:
- Dump in your broth, nacho cheese, and Rotel. Wait for it to start bubbling.
- If you see liquid, drain it:
- Pour off any extra water but keep your chicken hanging out in the pan.
- Give the chicken some time:
- Let the chicken pieces cook in the hot pan for about 5 minutes. Keep stirring, so nothing burns.
- Get those spices going:
- Season your chicken chunks with salt, pepper, onion powder, garlic powder, and cumin. Toss till everything's coated.
- Heat up the oil:
- Add olive oil to your big lidded pan, and crank up the stove to medium-high.
- Get your chicken ready:
- Start by chopping chicken into little pieces, about the size of coins so it cooks quick.
Why One Pot Rocks
You’ll be cleaning less and eating more. All the ingredients get cozy cooking together, so the chicken stays juicy and rice grabs up all the cheesy flavor. Super handy on nights when you just wanna relax, not wash a mountain of dishes.
Choosing Chicken
Pick chicken breast for soft bites, just make sure you don’t overdo the cooking. Slice it all about the same size so it cooks evenly. Trim off any tough bits or stringy stuff. If you like, swap for chicken thighs—they're extra moist, but need a few more minutes in the pan.
Cheese Sauce Rundown
Nacho cheese makes the whole thing creamy and rich. You’ll spot it near the chips at the store. Want it smoother? Warm up the cheese sauce first. Want even more cheesy? Sprinkle in shredded cheese right at the end. Can’t decide? Mix two cheese sauces together.
Rice the Right Way
Go with basic white rice, not the quick-cooking kind. Rice needs all the broth and sauce to turn out fluffy. If you keep lifting the lid, you’ll lose all the steam. Still crunchy after cooking? Splash in a bit of hot broth and let it cook a few more minutes.
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Tweak It Your Way
Craving more spice? Grab the spicy Rotel or slice some jalapenos in. Want more zing? Toss in chili powder. If you’re a fan of mild, go for mild Rotel and skip extra pepper. Corn or black beans mix in great, too. Leftovers? Heat with a splash of milk and it’s just as good the next day.
Frequently Asked Questions
- → Can I use brown rice?
Yes, but timing changes. It takes about 45 minutes instead of 20. Add an extra 1/2 cup of liquid too since brown rice absorbs more. Need it faster? Soak the rice for 30 minutes before cooking, or partially cook it in the microwave for 10 minutes first. Pre-cooked brown rice packets also work - just adjust the liquid slightly. Texture's a little different, but it's still good. Plus, you'll get those whole-grain benefits!
- → How about making it vegetarian?
Swap the chicken for two cans of drained chickpeas. Firm tofu works too – try browning it first for better texture. Mushrooms are another great option, about a pound sliced thick. Replace chicken broth with veggie broth. Want extra protein? Black beans fit in perfectly. The cheese sauce is already vegetarian, and you can toss in other veggies like corn or diced peppers to make it heartier.
- → Need it gluten-free?
Make sure to check your cheese sauce - some use wheat for thickening. Same goes for canned tomatoes, though most brands are fine. Rice is naturally gluten-free. If you're making a homemade cheese sauce, replace flour with cornstarch. There are also gluten-free queso options at certain stores - they work perfectly! Double-check all labels if gluten is a concern for anyone eating this dish. Most of the usual ingredients should be safe.
- → Best way to keep leftovers?
Cool it down and store it in a sealed container. It'll be good in the fridge for up to 3 days. Rice will soak up extra sauce, so add a bit of milk while reheating. Warm it slowly and stir often, or the cheese might turn stringy. Some people portion it out right away for easy grab-and-go meals. But don't freeze it - dairy behaves weird when frozen. If it looks thick the next day, just mix in a bit of warm broth, and you're good to go.
- → Can I make it ahead?
Prep parts ahead: chop the chicken, measure out dry ingredients, or dice veggies. But don't cook it completely in advance – the rice will go mushy, and the sauce might separate. Want speed? Use pre-cut chicken and microwaveable rice packets for quick assembly. Some folks pre-mix seasoning blends in small bags to save time. If you're aiming to eat in under 20 minutes, have everything ready, dump it in, and cook fresh. That's when it turns out best!
Conclusion
Craving more? Try a Spanish-style chicken and rice for something different – spices change the feeling. Or go for a jambalaya if you're in the mood for bold flavors. Same cooking method, all done in one pan!