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!