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Queso Chicken and Rice Bake
Ash Tyrrell

Queso Chicken and Rice Bake

When I first made this queso chicken and rice bake, I was sure it would become a family favorite, and I wasn’t wrong. It’s not just easy to prepare but also oozing with spicy goodness in every bite.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course: Main Course
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Knorr Mexican Rice 2 packets, 5.4 oz each: This seasoned rice blend adds Mexican flair to the dish with bold flavors.
  • Chicken broth 14.5 oz, low-sodium recommended: Provides the liquid the rice needs for cooking, with an added depth of flavor.
  • Pace Picante Sauce 16 oz: A smooth, tangy, and slightly spicy salsa that mixes effortlessly with other ingredients.
  • Water ½ cup: Balances the rice cooking liquid for perfect texture.
  • Taco seasoning 2-3 teaspoons: This spice mix gives the chicken its rich, smoky undertone. Try making your own blend for extra freshness!
  • Boneless skinless chicken thighs or breasts (2 ½ - 3 lbs, ½ inch thick): Use whichever cut suits your taste. Prep them as directed for even baking.

Method
 

  1. Begin by preheating your oven to 350°F. Season the chicken on both sides with taco seasoning, ensuring even coverage for maximum flavor. If your chicken pieces are thicker than ½ inch, flatten them slightly for quicker and more consistent baking.
  2. Take a 13”x9” baking dish and whisk together the Mexican rice packets, chicken broth, salsa, and water. Make sure everything is well combined; this will form the flavorful base for the bake.
  3. Nestle the seasoned chicken pieces into the rice mixture in a single layer. This ensures everything cooks evenly.
  4. Cover the dish tightly with aluminum foil to trap the steam. Bake for 1 hour. This step allows the chicken to cook through while the rice absorbs all the delicious flavors.
  5. After 1 hour, remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked and the edges are slightly browned. Drizzle the warmed queso blanco dip on top before serving.

Notes

  • A crisp side salad, like a wedge with a tangy dressing.
  • Homemade guacamole and pico de gallo for dipping.
  • Tortilla chips, sour cream, or even extra queso for indulgent toppings.