Ingredients
→ Main Components
2-3 large boneless, skinless chicken breasts, diced
1 packet taco seasoning
1 box Spanish rice
2 cups chicken broth
2 cups salsa
½ cup queso cheese dip
10 ounces Rotel tomatoes, undrained
½ cup yellow onion, diced
1 bell pepper, diced
Steps
Preheat the oven to 400°F. Cut the chicken breasts into 1-inch pieces. Place the chicken in a large bowl and coat evenly with taco seasoning.
In a large oven-safe or cast-iron skillet, combine the Spanish rice packet (with its seasonings), chicken broth, Rotel tomatoes, diced bell pepper, and onions. Mix thoroughly, adhering to the rice package instructions for correct broth-to-rice ratio.
Spread the seasoned chicken pieces evenly on top of the rice mixture in the skillet.
Cover the skillet with aluminum foil and bake for 50–60 minutes at 400°F.
Remove the foil and bake for an additional 10–15 minutes, or until the chicken is cooked through and the broth is fully absorbed.
Stir the chicken and rice mixture to evenly combine. Heat the queso dip and drizzle it over the dish. Let cool for 10–15 minutes before serving.
Tips
- Ensure precise broth-to-rice measurements by referring to the rice packaging instructions to prevent soupy or dry rice.
Required Tools
- Large oven-safe or cast-iron skillet
- Aluminum foil
- Measuring cups