Queso Salsa Chicken Rice (Printer-Friendly Version)
Savory chicken baked atop seasoned rice with bell peppers, salsa, and creamy queso for a bold meal.
# Ingredients Needed:
→ Protein
01 -
3 large boneless skinless chicken breasts, diced into 1-inch pieces
→ Seasonings
02 -
1 packet (1 oz) taco seasoning, no added sugar
→ Rice and Broth
03 -
1 box (7.25 oz) Spanish rice mix with seasoning
04 -
2 1/4 cups low sodium chicken broth
→ Vegetables
05 -
1 can (10 oz) Rotel tomatoes with chilies, including juice
06 -
1 medium yellow onion, diced
07 -
1 medium red or yellow bell pepper, diced
→ Toppings
08 -
1 cup smooth queso cheese dip, warmed
09 -
1/2 cup salsa, fresh or jarred
# Step-by-Step Directions:
01 -
Preheat oven to 400°F. Cut chicken breasts into uniform 1-inch pieces. Toss chicken with taco seasoning until thoroughly coated.
02 -
In a large oven-safe skillet, add uncooked Spanish rice and included seasoning. Pour in 2 1/4 cups chicken broth. Stir in entire can of Rotel tomatoes with juices, diced bell pepper, and diced onion until blended evenly.
03 -
Scatter seasoned chicken evenly over rice mixture. Cover skillet tightly with aluminum foil to trap steam. Bake on middle rack for 50–60 minutes, until rice has absorbed liquid.
04 -
Remove foil and continue baking uncovered for an additional 10–15 minutes. Ensure broth is fully absorbed and chicken and rice top edges have a slight golden hue.
05 -
Warm queso cheese dip until pourable. Drizzle evenly over baked chicken and rice. Let skillet rest for 10–15 minutes to thicken and set before serving.
# Helpful Hints:
01 -
Use an oven-safe cast iron skillet for even heat distribution and easy serving.
02 -
Adhere strictly to broth ratios to prevent rice from becoming too dry or mushy.
03 -
Leftovers store well refrigerated up to 4 days and reheat with added liquid for moisture.