One-Pot Cheesy Chicken and Spanish Rice | CookOS

One-Pot Cheesy Chicken and Spanish Rice

Name: One-Pot Cheesy Chicken and Spanish Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lbs chicken breast, cut into bite-size pieces; salt, to taste; black pepper, to taste; 1 tsp cumin; 1 tsp smoked paprika; 2 (6.8 oz) boxes Spanish rice and vermicelli mix; 2 (10 oz) cans diced tomatoes with green chiles; 1 (15 oz) can whole kernel corn, drained; 1 (15 oz) can black beans, rinsed and drained; 1.5 cups water; 8 oz processed queso blanco cheese, cubed; 1 (5 fl oz) can evaporated milk

This one-pot cheesy chicken and Spanish rice combines seasoned chicken breast, Spanish rice mix, and diced tomatoes in a creamy queso blanco sauce, delivering a complete Tex-Mex meal in a single skillet with minimal cleanup.

🌍Tex-Mex 🏷️One-pot 🏷️Chicken 🏷️Spanish rice 🏷️Cheesy Weeknight dinner

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

35 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1.5 lbs chicken breast, cut into bite-size pieces
salt, to taste
black pepper, to taste
1 tsp cumin
1 tsp smoked paprika
2 (6.8 oz) boxes Spanish rice and vermicelli mix
2 (10 oz) cans diced tomatoes with green chiles
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can black beans, rinsed and drainedoptional
1.5 cups water
8 oz processed queso blanco cheese, cubed
1 (5 fl oz) can evaporated milk

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Season the bite-sized chicken breast pieces with salt, pepper, cumin, and smoked paprika.
2
In a large pot or Dutch oven over medium-high heat, brown the chicken. It does not need to be cooked through. Remove the chicken from the pot and set aside.
3
To the same pot, add the rice and vermicelli mix from both boxes (do not add the seasoning packets yet). Stir and toast the rice in the chicken drippings for about 2 minutes.
4
Add the two cans of diced tomatoes with green chiles and the can of corn. Stir to combine.
5
Sprinkle the seasoning packets from the rice mixes over the top, then pour in the water.
6
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
7
After 10 minutes, stir the browned chicken back into the pot.
8
Lay the cubes of queso blanco cheese over the top of the mixture.
9
Pour the can of evaporated milk over everything.
10
Cover the pot again and continue to cook on low for about 5 more minutes, until the cheese is fully melted and the chicken is cooked through.
11
Stir everything together until well combined and creamy. Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut chicken into uniform bite-size pieces so they cook evenly throughout the pot without drying out.
Stir in the queso blanco and evaporated milk at the end off heat or on very low heat to prevent curdling.
Use diced tomatoes with green chiles for authentic Tex-Mex flavor; drain excess liquid to avoid a soupy dish.
Don't skip draining the canned corn and black beans to prevent excess moisture and maintain proper rice texture.

Substitutions

Queso blanco → Mexican crema or sour cream thinned with milk (milder, tangier)
Spanish rice mix → 1.5 cups long-grain white rice plus 0.5 tsp cumin and 0.25 tsp saffron (longer cook time)
Diced tomatoes with green chiles → diced tomatoes plus 1–2 canned jalapeños (adjust heat to taste)
Evaporated milk → heavy cream or half-and-half mixed 1:1 with whole milk (richer result)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to restore sauce consistency.

Equipment

large one-pot or Dutch oven (5 quart minimum) · meat thermometer (for checking chicken doneness)

Common Questions

Can I use chicken thighs instead of chicken breast?

Yes. Thighs add more flavor and stay juicier; use the same amount and cooking time, or add 2–3 minutes if pieces are larger.

What if I don't have evaporated milk?

Substitute with 1.5 cups heavy cream or half-and-half mixed with 0.5 cup whole milk for similar richness and texture.

How do I know when the chicken is cooked through?

Cook until internal temperature reaches 165°F, or until pieces are opaque and no longer pink in the thickest part.

Can this be made ahead or frozen?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency. Not recommended for freezing due to rice texture changes.