Queso Salsa Chicken Rice (Print Format)
Creamy queso, salsa, tender chicken, and Spanish rice make a comforting, flavor-packed one-pan meal.
# Ingredients:
→ Main Components
01 -
2-3 large boneless, skinless chicken breasts, diced
02 -
1 packet taco seasoning
03 -
1 box Spanish rice
04 -
2 cups chicken broth
05 -
2 cups salsa
06 -
½ cup queso cheese dip
07 -
10 ounces Rotel tomatoes, undrained
08 -
½ cup yellow onion, diced
09 -
1 bell pepper, diced
# Steps:
01 -
Preheat the oven to 400°F. Cut the chicken breasts into 1-inch pieces. Place the chicken in a large bowl and coat evenly with taco seasoning.
02 -
In a large oven-safe or cast-iron skillet, combine the Spanish rice packet (with its seasonings), chicken broth, Rotel tomatoes, diced bell pepper, and onions. Mix thoroughly, adhering to the rice package instructions for correct broth-to-rice ratio.
03 -
Spread the seasoned chicken pieces evenly on top of the rice mixture in the skillet.
04 -
Cover the skillet with aluminum foil and bake for 50–60 minutes at 400°F.
05 -
Remove the foil and bake for an additional 10–15 minutes, or until the chicken is cooked through and the broth is fully absorbed.
06 -
Stir the chicken and rice mixture to evenly combine. Heat the queso dip and drizzle it over the dish. Let cool for 10–15 minutes before serving.
# Tips:
01 -
Ensure precise broth-to-rice measurements by referring to the rice packaging instructions to prevent soupy or dry rice.