Why Make This Recipe
One Pan Crazy Chicken and Rice with Cheese is the perfect dish for busy weeknights. It combines tender chicken, flavorful rice, and creamy cheese all cooked in just one pan. This means you get a delicious meal without the hassle of washing multiple dishes afterward. It’s a family favorite that pleases both kids and adults alike!
How to Make One Pan Crazy Chicken and Rice with Cheese
Ingredients:
- 1.5 lbs chicken breast, cubed into 1-inch pieces
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp cracked black pepper
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 0.5 cup fire-roasted diced tomatoes
- 0.25 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1 cup queso blanco dip
Directions:
- Toss the chicken cubes with smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper until they are fully coated.
- Heat the avocado oil in a skillet over medium-high heat. Add the chicken and cook for 5 minutes until it has a dark, mahogany crust.
- Remove the chicken from the pan (it won’t be fully cooked yet). Add the minced onion and garlic to the leftover oil and stir for 2 minutes until they are translucent and fragrant.
- Add the rinsed rice to the skillet. Stir constantly for 3 minutes until the grains look opaque and smell like popcorn.
- Pour in the chicken broth and fire-roasted tomatoes. Use a wooden spoon to scrape the bottom of the pan to release the fond (the brown bits).
- Return the chicken to the pan. Bring the liquid to a rolling boil, then reduce the heat to low.
- Cover the pan tightly with a lid. Simmer for 15 minutes without lifting the lid.
- Turn off the heat and let the pan sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and pour the queso blanco over the top until it melts into a velvety glaze.
How to Serve One Pan Crazy Chicken and Rice with Cheese
Serve this dish hot straight from the pan. It’s great on its own, but you can also pair it with a simple salad or some steamed vegetables for a well-rounded meal.
How to Store One Pan Crazy Chicken and Rice with Cheese
To store leftovers, let them cool completely before transferring to an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Tips to Make One Pan Crazy Chicken and Rice with Cheese
- Make sure to rinse the rice before cooking to remove excess starch, which helps achieve fluffy grains.
- Feel free to experiment with different spices or add vegetables like bell peppers or peas.
- Always let the dish sit off heat after cooking to help the rice absorb the remaining moisture.
Variation
If you want a bit more heat, add some diced jalapeños or red pepper flakes to the chicken seasoning. You can also substitute chicken breast with thighs for a juicier result.
FAQs
Can I use brown rice instead of white rice?
Yes, but be aware that brown rice takes longer to cook. You may need to increase the liquid and cooking time accordingly.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice mixture in advance, store it in the fridge, and then cook it later. Just ensure to add the cheese right before serving.
What can I serve with this dish?
This dish is filling on its own. However, you can serve it with a light salad or garlic bread for a complete meal.
One Pan Crazy Chicken and Rice with Cheese
Ingredients
For the Chicken
- 1.5 lbs chicken breast, cubed into 1-inch pieces
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp cracked black pepper
For the Rice
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 0.5 cup fire-roasted diced tomatoes
- 0.25 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1 cup queso blanco dip
Instructions
Preparation
- Toss the chicken cubes with smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper until they are fully coated.
- Heat the avocado oil in a skillet over medium-high heat. Add the chicken and cook for 5 minutes until it has a dark, mahogany crust.
- Remove the chicken from the pan (it won’t be fully cooked yet). Add the minced onion and garlic to the leftover oil and stir for 2 minutes until they are translucent and fragrant.
- Add the rinsed rice to the skillet. Stir constantly for 3 minutes until the grains look opaque and smell like popcorn.
- Pour in the chicken broth and fire-roasted tomatoes. Use a wooden spoon to scrape the bottom of the pan to release the fond (the brown bits).
- Return the chicken to the pan. Bring the liquid to a rolling boil, then reduce the heat to low.
- Cover the pan tightly with a lid. Simmer for 15 minutes without lifting the lid.
- Turn off the heat and let the pan sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and pour the queso blanco over the top until it melts into a velvety glaze.