Queso Salsa Chicken Rice (Printer-Friendly)
Seasoned chicken baked over Spanish rice with colorful veggies, queso drizzle, and tangy salsa finish.
# What You’ll Need:
→ Protein
01 -
2 large boneless skinless chicken breasts, diced into 1-inch pieces
→ Seasonings
02 -
2 tablespoons taco seasoning
→ Grains
03 -
1 box (about 5.6 oz) Spanish rice mix with included seasonings
→ Liquids
04 -
2 1/4 cups chicken broth, low sodium preferred
→ Vegetables
05 -
1 can (10 oz) Rotel tomatoes with chilies, undrained
06 -
1 medium yellow onion, diced
07 -
1 cup diced bell pepper (red or yellow preferred)
→ Dairy
08 -
1 cup queso cheese dip, warmed for drizzling
→ Condiments
09 -
1/2 cup salsa, fresh or jarred
# Steps to Follow:
01 -
Preheat oven to 400°F. Toss the diced chicken breasts with taco seasoning until evenly coated.
02 -
In a large oven-safe skillet, add the uncooked Spanish rice mix and included seasonings. Pour in the chicken broth, then add Rotel tomatoes with their juices, diced bell pepper, and diced onion. Stir to combine evenly.
03 -
Evenly distribute the seasoned chicken pieces on top of the rice and vegetable mixture. Cover the skillet tightly with aluminum foil to trap steam. Bake on the middle rack for 50 to 60 minutes, until rice absorbs the liquid.
04 -
Remove the foil and bake uncovered for an additional 10 to 15 minutes to help the chicken and rice develop a slight golden crust and ensure all broth is absorbed.
05 -
Warm the queso dip until pourable, then drizzle evenly over the baked chicken and rice. Let the skillet rest for 10 to 15 minutes to thicken before serving.
# Helpful Hints:
01 -
Use an oven-safe cast iron skillet for even heat distribution and easy serving.
02 -
Measure broth carefully according to rice package instructions to prevent sogginess.
03 -
Allow the dish to rest after baking to let the cheese set for optimal texture.