One Pot Mexican ACP Chicken and Rice – Creamy Nacho Style

If you’re craving a rich, cheesy, and flavorful one-pot meal, Mexican ACP Chicken and Rice is exactly what you need. This creamy, nacho-inspired dish combines tender chicken, aromatic spices, juicy Rotel tomatoes, and creamy nacho cheese sauce with perfectly cooked rice for a comfort-filled, satisfying dinner. Ideal for busy weeknights or casual gatherings, it’s a hearty meal that requires minimal cleanup and delivers maximum flavor.

This dish is inspired by classic nacho flavors, offering a creamy, cheesy, and slightly spicy profile that’s both kid-friendly and adult-approved. The combination of garlic, onion, cumin, and chili powder gives depth to the chicken, while the cheese sauce and cheddar or Mexican blend cheese provide a luscious finish. Cooking everything in one pot allows the flavors to meld beautifully, making each bite rich and satisfying.

In this article, you’ll find a detailed ingredient list, step-by-step instructions, helpful cooking tips, and answers to common questions so you can make this creamy Mexican chicken and rice perfectly every time.

Ingredients

Meat:

• 1 lb boneless, skinless chicken breast

Produce & Spices:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Canned Goods:

• 1 can Rotel diced tomatoes with green chilies
• 2 1/4 cups chicken broth

Dairy & Cheese:

• 1 cup nacho cheese sauce (jarred or homemade)
• 1 1/2 cups cheddar or Mexican blend cheese

Pasta & Grains:

• 1 1/2 cups long-grain white rice

Oils & Vinegars:

• 2 tbsp olive oil

Preparation Method

Step 1: Prep the Chicken

Cut the chicken breasts into bite-sized pieces. Season generously with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Set aside while heating your pot.

Step 2: Sear the Chicken

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4–5 minutes until golden brown on all sides but not fully cooked. Remove the chicken from the skillet and set aside.

Step 3: Add Liquids and Rice

In the same skillet, add the Rotel diced tomatoes (with their juice) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the uncooked rice and return the chicken to the pot, ensuring it is evenly distributed.

Step 4: Simmer

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Stir occasionally to prevent sticking.

Step 5: Add the Cheese

Once the rice and chicken are fully cooked, remove from heat. Stir in the nacho cheese sauce and 1 cup of the shredded cheddar or Mexican blend cheese until melted and creamy. Sprinkle the remaining 1/2 cup cheese over the top if desired for a gooey, cheesy finish. Cover for 2–3 minutes to allow the cheese to melt completely.

Step 6: Serve

Garnish with additional toppings like chopped cilantro, diced avocado, or sliced jalapeños if desired. Serve immediately for a warm, creamy, and cheesy meal that tastes like nacho-inspired comfort food in a bowl.

Tips for Success

Even Chicken Cooking: Cut chicken into uniform pieces to ensure even cooking.

Rice Tip: Long-grain white rice is best for this recipe to avoid clumping. Do not lift the lid too often while simmering to maintain steam for perfect rice texture.

Cheese Sauce: Jarred nacho cheese works well for convenience, but homemade cheese sauce adds an extra creamy and fresh flavor.

Spice Adjustments: Adjust chili powder and jalapeños for heat tolerance; mild for family-friendly, or add extra spice for a bolder dish.

One-Pot Advantage: Using a single pot allows the rice to absorb the flavorful liquids, creating a creamy, cohesive dish with minimal cleanup.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are juicier and more forgiving during cooking. Adjust cooking time if using larger pieces.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice mixture a day in advance, then reheat on the stovetop with a splash of broth or water. Add cheese just before serving.

Can I use brown rice?
Yes, but cooking time will be longer, and you may need additional liquid to ensure the rice cooks fully.

Can I make it spicier?
Add extra diced green chilies, jalapeños, or a pinch of cayenne pepper to increase the heat.

How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.

Conclusion

One Pot Mexican ACP Chicken and Rice is a creamy, cheesy, and flavorful dish that combines the best of comfort food and Mexican-inspired flavors. Tender chicken, perfectly cooked rice, juicy diced tomatoes, and gooey nacho cheese sauce come together in a one-pot meal that is both convenient and satisfying. Perfect for weeknight dinners, casual get-togethers, or meal prep, this recipe delivers bold flavors with minimal effort and cleanup.

Print

Whether you enjoy it as a quick family dinner or a party dish, the creamy nacho-style chicken and rice will become a staple in your recipe collection. The combination of creamy, cheesy, and savory flavors, along with a touch of spice, ensures every bite is a deliciously indulgent experience.