Queso Salsa Chicken Rice (Printer-Friendly Version)
Tender chicken, Spanish rice, queso, and salsa baked together for a flavorful, cheesy meal loved by the whole family.
# Required Ingredients:
→ Main Ingredients
01 -
500 g boneless, skinless chicken breasts, diced into 2.5 cm pieces
02 -
1 sachet (30 g) taco seasoning
03 -
250 g Spanish rice, uncooked
04 -
350 ml chicken broth
05 -
1 medium bell pepper, diced
06 -
1 medium onion, diced
07 -
1 can (400 g) diced tomatoes with green chilies, undrained
→ Toppings
08 -
130 g queso dip, warmed
09 -
120 g chunky salsa
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Cut chicken breasts into 2.5 cm bite-sized pieces. Place chicken in a bowl, add taco seasoning, and toss to coat evenly.
02 -
In an oven-safe or cast iron skillet, spread uncooked Spanish rice evenly across the base. Add chicken broth, diced tomatoes with green chilies, onions, and bell peppers. Stir mixture until well combined. Arrange seasoned chicken pieces evenly on top of the rice mixture.
03 -
Cover skillet tightly with aluminum foil and bake for 50–60 minutes. Remove foil and continue baking for an additional 10–15 minutes, or until the liquid is fully absorbed and the rice is tender.
04 -
Stir rice and chicken together gently. Warm queso dip and drizzle over the dish. Top with chunky salsa. Serve immediately while hot.
# Handy Cooking Tips:
01 -
Follow the specific rice-to-broth ratio recommended on the rice packaging to achieve the correct consistency.
02 -
Use a hot variety of taco seasoning or diced tomatoes with green chilies for extra spiciness.
03 -
Additional toppings such as sour cream, sliced jalapeños, or freshly made pico de gallo may be added as desired.