Queso Salsa Chicken Rice (Printer-Friendly)
Juicy chicken with zesty salsa and creamy queso atop seasoned rice and colorful veggies.
# What You'll Need:
→ Protein
01 -
2 large boneless skinless chicken breasts, cut into 1-inch chunks
→ Seasoning
02 -
1 packet taco seasoning (no added sugar preferred)
→ Rice and Vegetables
03 -
1 box Spanish rice mix (check sodium content if needed)
04 -
1 cup low sodium chicken broth
05 -
1 can (10 oz) Rotel tomatoes with chilies, including juices
06 -
1 yellow onion, diced
07 -
1 medium bell pepper (red or yellow), diced
→ Toppings
08 -
200 grams queso cheese dip, warmed
09 -
120 grams salsa, fresh or jarred
# Steps to Follow:
01 -
Preheat oven to 400°F. Cut chicken breasts into 1-inch pieces and toss thoroughly with taco seasoning until evenly coated.
02 -
In a large oven-safe skillet, combine the uncooked Spanish rice mix, chicken broth, the entire can of Rotel tomatoes with juices, diced onion, and diced bell pepper. Stir to evenly distribute all ingredients.
03 -
Scatter the seasoned chicken pieces evenly over the rice mixture. Cover skillet tightly with aluminum foil to trap steam for proper rice cooking.
04 -
Place the skillet in the oven and bake for 50 to 60 minutes on the middle rack, until the rice absorbs the liquid and the chicken is cooked through.
05 -
Remove the foil and bake uncovered for an additional 10 to 15 minutes, allowing the top to develop a slight golden color and ensuring broth is fully absorbed.
06 -
Warm queso dip until pourable, then drizzle evenly over the baked chicken and rice. Allow the skillet to rest for 10 to 15 minutes to let the cheese set before serving.
# Extra Suggestions:
01 -
Use an oven-safe cast iron skillet for even heat distribution and easy serving. Follow the rice-to-broth ratio on the rice box precisely for perfect texture.
02 -
Leftovers store well in an airtight container refrigerated up to 4 days; reheat with a splash of broth or water to maintain moisture.