Queso Salsa Chicken Rice (Printer-Friendly)
Juicy chicken baked on Spanish rice with veggies, topped with creamy queso and tangy salsa for bold southwest flavor.
# What You’ll Need:
→ Protein
01 -
2 large boneless skinless chicken breasts, diced into 1-inch pieces
→ Seasoning
02 -
1 packet taco seasoning (approximately 1 oz)
→ Rice and Broth
03 -
1 box Spanish rice mix (approximately 14 oz)
04 -
2 cups low-sodium chicken broth
→ Vegetables
05 -
1 can (10 oz) Rotel tomatoes with green chilies, undrained
06 -
1 medium yellow onion, diced
07 -
1 medium bell pepper (red or yellow), diced
→ Toppings
08 -
1 cup warm queso cheese dip
09 -
1 cup salsa
# Steps to Make This:
01 -
Preheat oven to 400°F (204°C). Cut chicken breasts into 1-inch chunks. Toss evenly with taco seasoning to coat all pieces.
02 -
In a large oven-safe skillet, combine Spanish rice mix, chicken broth (2 cups), diced onion, bell pepper, and entire can of Rotel tomatoes with juices. Stir to blend ingredients thoroughly.
03 -
Arrange seasoned chicken pieces evenly over rice mixture. Cover skillet tightly with aluminum foil to trap steam.
04 -
Place skillet on middle oven rack and bake covered for 50 to 60 minutes, until rice has absorbed liquid and chicken is cooked through.
05 -
Remove foil and continue baking uncovered for an additional 10 to 15 minutes to allow top to brown slightly and excess moisture to evaporate.
06 -
Warm queso cheese dip until pourable. Drizzle evenly over the baked chicken and rice. Let skillet rest for 10 to 15 minutes to allow cheese to set before serving.
# Additional Notes:
01 -
Use an oven-safe cast iron skillet for even heat distribution and easy serving. Follow liquid-to-rice ratio precisely to avoid soggy or dry texture.