Description
A hearty baked dish combining tender chicken, zesty Mexican-inspired rice, and melted cheese for a flavorful, one-dish meal. Infused with southwestern spices, tomatoes, and gooey queso, perfect for family dinners.
Ingredients
4 boneless skinless chicken breasts, sliced thin
Salt and pepper to taste
1 packet taco seasoning
2 pkgs Knorr Mexican Rice or Knorr Spanish Rice
14.5 oz can chicken broth
10 oz can Rotel or diced tomatoes and green chilies
10 oz water (use Rotel can to measure)
1 cup Mexican-blend cheese, shredded
¾ cup white queso
Chopped cilantro for garnish
Optional garnishes: sour cream, red onion, crispy tortilla chips
Instructions
Preheat oven to 350°F (175°C) with rack in center position. Lightly grease a 9×13-inch baking dish.
In a large pot, combine Knorr rice, chicken broth, Rotel, and water. Bring to a simmer, stir, and cook 10 minutes until rice is tender. Season mixture with taco seasoning.
Layer sliced chicken over the cooked rice. Sprinkle salt and pepper over chicken.
Mix in remaining taco seasoning into the queso blend and spread evenly over the chicken layer.
Bake for 25–30 minutes until cheese is bubbling and golden. Cool slightly before serving with optional garnishes.
Notes
Thinly slice chicken for even cooking.
Avoid pre-shredded cheese with anti-caking agents; use freshly shredded for stretchy results.
For vegetarian option: Substitute rice with white rice, omit chicken, and add 2 cups thawed corn.
Use reduced-sodium broth for a lighter version. Add 200g cooked black beans for extra protein.
- Prep Time: 10
- Cook Time: 80
- Category: Dinner
- Method: Baking
- Cuisine: Mexican/Southwestern
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg