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Overhead image of Chicken and Queso Rice Bake garnished with fresh chopped parsley on a plate.

Chicken And Queso Rice Bake

Shruthi
Whip up this easy chicken and queso rice bake for a quick, cheesy dinner that’s full of flavor and perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 5

Ingredients
  

  • 2 chicken breasts diced
  • 1 1-oz packet taco seasoning
  • 2 cloves garlic minced
  • 2 7-oz boxes old El Paso Spanish rice
  • 4 cups chicken broth
  • 1 cup salsa your favorite kind
  • 1 small onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 16-oz container queso

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the diced chicken, taco seasoning, and minced garlic. Stir until the chicken is evenly 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!

Notes

  • For even cooking, ensure chicken pieces are cut into uniform, bite-sized chunks.
  • You can stir the bake before serving for a more mixed, casserole-style texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave until hot, adding a splash of broth or water if the rice has thickened.