There’s something so comforting about this chicken and queso rice bake—it’s a breeze to put together, and the combination of spicy, cheesy goodness is always a crowd-pleaser in my house! Imagine perfectly seasoned chicken, Spanish rice, and a rich layer of queso baked to a golden perfection. This is one of those recipes that checks all the boxes for any night of the week. Trust me, you’ll want to add this to your regular rotation!
Why You’ll Love Chicken and Queso Rice Bake
This is one of those recipes that checks all the boxes: easy prep, bold flavors, and ultimate convenience.
Quick Prep: Just toss everything in a baking dish and pop it in the oven.
Bold Flavors: Taco seasoning, salsa, and queso add a punch of Mexican-inspired flavor.
Customizable Heat: Use spicy or mild ingredients to adjust the kick.
Easy Cleanup: Only one dish to wash after dinner—ideal for busy nights.
Ingredients & Substitutions
To make this chicken and queso rice bake, you'll need diced chicken breasts, taco seasoning, minced garlic, Spanish rice, chicken broth, salsa, diced onion, diced red and green bell peppers, and queso.
- Chicken Options: Substitute diced rotisserie chicken if you’re short on time—just add it during the last 15 minutes of baking.
- Rice Swap: If you don’t have Spanish rice on hand, use regular rice but add extra taco seasoning for flavor.
- Queso Variations: Choose your favorite queso—spicy or mild—to customize the flavor to your taste.
- Frozen Veggies: Feel free to use frozen diced peppers and onions; note they may add extra moisture and a few minutes to the cooking time.
How to make the best chicken and queso rice bake
Preheat your oven to 350°F (175°C). In a large mixing bowl, add the diced chicken, taco seasoning, and minced garlic, stirring until the chicken is well-coated.
In a 9x13-inch baking dish, add the Spanish rice along with the seasoning packets from the rice boxes.
Pour in the chicken broth and salsa, then add the diced onion, red bell pepper, green bell pepper, and seasoned chicken. Stir carefully to combine everything evenly.
Once baked, remove the dish from the oven and let it sit for about 5 minutes. Meanwhile, heat the queso in the microwave until melted and pourable.
Pour half of the queso over the rice bake, reserving the other half for serving. Scoop onto plates, add an extra drizzle of queso if desired, and enjoy!
Expert Tips
Layer Wisely: Make sure the chicken and rice are fully mixed with the broth and salsa before baking. This ensures the flavors meld together and the rice cooks evenly.
Check for Liquid: If the rice hasn’t fully absorbed the liquid after 50 minutes, give it an extra 5-10 minutes. Keeping the foil tightly sealed helps the rice cook faster by trapping steam.
Perfect Queso Melt: Heat the queso in short intervals in the microwave, stirring in between, until it’s pourable but not too runny. Add half immediately after baking, then reserve some for drizzling right before serving.
Extra Crisp: For a slightly crispy topping, remove the foil for the last 5 minutes of baking. It’ll add a nice texture to the top layer!
Serving Suggestions
This chicken and queso rice bake is great on its own, but if you’re looking to add more, try these ideas:
- Top with Fresh Avocado: A few slices of avocado add creaminess and a cool contrast to the warm, cheesy bake.
- Serve with Tortilla Chips: Scoop up the cheesy, saucy goodness with some crunchy tortilla chips.
- Sprinkle with Fresh Cilantro: A sprinkle of cilantro on top adds a bright, fresh flavor.
- Pair with a Simple Salad: Balance the rich flavors with a fresh green salad on the side.
Chicken And Queso Rice Bake
Ingredients
- 2 chicken breasts diced up
- 1 ounce taco seasoning packet
- 2 cloves garlic minced
- 2 boxes old paso Spanish rice 7 oz each
- 4 cups chicken broth
- 1 cup salsa your favorite kind
- 1 onion small, diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 16 ounces queso container
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, add the diced chicken, taco seasoning, and minced garlic, stirring until the chicken is well-coated.
- In a 9x13-inch baking dish, add the Spanish rice along with the seasoning packets from the rice boxes. Pour in the chicken broth and salsa, then add the diced onion, red bell pepper, green bell pepper, and seasoned chicken. Stir carefully to combine everything evenly.
- Cover the dish tightly with foil and bake for 45-50 minutes, or until the chicken is cooked through, the rice is tender, and all the liquid is absorbed.
- Once baked, remove the dish from the oven and let it sit for about 5 minutes. Meanwhile, heat the queso in the microwave until melted and pourable.
- Pour half of the queso over the rice bake, reserving the other half for serving. Scoop onto plates, add an extra drizzle of queso if desired, and enjoy!
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