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This Queso Salsa Chicken and Rice recipe is my answer whenever I am craving cheesy comfort with a punch of bright Mexican inspired flavor. Everything bakes in one dish so it is perfect for busy evenings or when I want to avoid a pile of dishes. The whole family always comes running to the table for this irresistible one pan dinner.
I made this for the first time after coming home from a long day and it instantly became a weeknight staple for us. My kids especially love fighting for the last cheesy serving.
Ingredients
- Boneless skinless chicken breasts: cut into bite sized pieces for fast and even cooking Look for firm fresh chicken for best results
- Taco seasoning: brings all the classic Mexican flavor Choose your favorite blend or make your own for more control over spice
- Spanish rice: adds seasoning and depth to the dish I like Old El Paso Spanish Rice for authentic taste and texture
- Chicken broth: enhances the rice and keeps everything juicy If you run out water will work in a pinch
- Chunky salsa: adds fresh flavor after baking Use a salsa with ripe tomatoes and a good balance of heat and tang
- Queso dip: for that cheesy finish I love Gordo’s Cheese Dip for its creamy texture and restaurant flavor
- Bell pepper and onions: chopped for colorful crunch and a boost in flavor Pick peppers that are bright and shiny and onions that feel heavy for their size
- Diced tomatoes with green chilies: bring gentle heat and an extra pop of flavor Seek out cans with lots of visible chunks
Step-by-Step Instructions
- Prepare the Chicken:
- Dice the chicken breasts into bite sized pieces and toss them in a mixing bowl with taco seasoning Make sure every piece is evenly coated so each bite is flavorful
- Assemble the Casserole:
- Spread the Spanish rice evenly in the bottom of an oven safe or cast iron skillet Pour over the chicken broth then add diced tomatoes with green chilies chopped onions and bell peppers Stir gently to mix Spread the seasoned chicken pieces over the top
- Bake the Dish:
- Cover the skillet snugly with foil and bake at 400 degrees Fahrenheit for 50 to 60 minutes This gives the rice time to absorb the liquid and seasonings Remove the foil and continue baking 10 to 15 minutes or until all the broth is absorbed and the chicken is fully cooked
- Finish with Queso and Salsa:
- Stir the rice and chicken mixture to combine Heat the queso dip until smooth and drizzle generously over the hot chicken and rice Add a layer of chunky salsa just before serving for a burst of freshness
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My favorite part is definitely the golden layer of queso on top It is the finishing touch that makes the kids race to the table Last Thanksgiving I brought this instead of my usual casserole and my cousin actually took a picture so she would remember to ask for the recipe
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days The rice will continue to absorb flavors as it sits so the next day can be even more delicious If you want to freeze it let it cool completely first then store in portioned containers Warm gently in the microwave or oven with a splash of broth to loosen it back up
Ingredient Substitutions
Try boneless skinless thighs instead of breasts for a richer flavor Pepper jack cheese works if you do not have queso dip on hand If you want less heat use mild salsa and plain diced tomatoes Skip onions or peppers if your family is not a fan or swap in corn or black beans for a twist
Serving Suggestions
Pile this onto plates and top with a swirl of sour cream jalapeno slices or scoops of fresh pico de gallo Serve with a green salad on the side and a handful of crunchy tortilla chips for dipping Leftovers make a great filling for burritos or stuffed bell peppers the next day
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Cultural Context
Inspired by classic arroz con pollo and Tex Mex chicken casseroles this recipe brings together comfort food and bold flavors It is a fun mashup of cheesy American style casseroles and vibrant Mexican style rice dishes Every region has its favorite version and this is the one my family requests again and again
Common Recipe Questions
- → Can I use a different type of rice?
It's best to use Spanish or Mexican seasoned rice for full flavor. White rice lacks the needed taste, so opt for pre-seasoned options when possible.
- → How do I avoid a soupy or dry texture?
Carefully measure the rice and broth using the package instructions for your rice. Too much broth makes it soupy; too little makes it dry.
- → Can I make it spicier?
Absolutely! Choose a hot taco seasoning and spicy diced tomatoes with green chilies. Add fresh jalapeños for extra heat if you like.
- → What toppings work well?
Toppings such as sour cream, extra salsa, jalapeños, or a sprinkle of fresh cilantro enhance the Mexican-inspired flavors.
- → How should the chicken be prepared?
Dice boneless, skinless chicken into bite-sized pieces so they cook evenly and stay tender throughout the dish.
- → Can I prepare this ahead of time?
You can assemble the dish up to the baking step and refrigerate. When ready, bake as directed for a hot, fresh meal.