Douse a pan of chicken in a Tex-Mex seasoned queso sauce and topped it off with fresh chopped tomatoes in this comforting one-pan bake.
Sometimes, you just have to fix something smothered in cheesy goodness for dinner. And this Taco Chicken and Rice Bake is perfect for when you’re in the mood to indulge a little. Yes, it contains and entire jar of queso. Plus some extra cheese for good measure. But everyone will clean their plates and come back for seconds. So it’s totally worth it!
This casserole takes chicken and rice to a whole new level, with tons of southwest spices, plus bell peppers and tomatoes. Because we had to sneak some veggies in there somewhere! 
This hearty meal is perfect for any time comfort food is in order. It was definitely a hit with my hungry teenagers.
You can easily adapt this recipe to include more or less chicken breasts, depending on how many people you’ll be serving.
And while I like to top this casserole off with some fresh tomatoes and chopped cilantro, you could add any of your favorite taco toppings–avocado, chopped lettuce, diced onion, sour cream….you get the idea.
No matter how you finish it off, it’s going to be a hit. Honestly, I would have happily eaten just the cheese smothered rice. Which is why I love this dish. You get your main course and side dish all in one delicious meal.
Obviously this isn’t low in fat or calories, but it’s definitely going into the recipe file because it’s easy to make and my whole family loved it. Totally worth the occasional indulgence!
Love easy one-pan dinners? Check out these other ones.
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Taco Chicken and Rice Bake
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A comforting casserole with tender chicken, cheesy rice, and a zesty taco twist. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 1 tbsp oil
- 4-6 boneless (skinless chicken breasts)
- 1 oz (28 g) package taco seasoning mix
- 1 15 oz (425 g) jar salsa con queso
- 3/4 cup milk
- 1 4.5 oz (128 g) can diced green chilies
- 1 red pepper (chopped)
- 2-3 green onions (chopped)
- 2 cups (473 ml) cooked white rice
- 1 cups (237 ml) shredded Mexican blend cheese
- Chopped tomatoes and chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 350°F (177°C).
- Spray a 13×9-inch baking dish with cooking spray.
- In a large skillet, heat oil over medium heat. Sprinkle chicken with half of the taco seasoning mix. Cook chicken for 6-8 minutes, turning once, until golden brown on both sides. Chicken may not be fully cooked but will finish baking in the oven.
- In a large bowl, stir together salsa con queso, milk, and chopped green chiles; stir in bell pepper, green onions, and the remaining taco seasoning. Reserve 1 cup of the sauce mixture.
- Stir rice into the remaining sauce mixture.
- Place the rice mixture in the casserole dish; place chicken on top of the rice. Top with the reserved sauce mixture and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for about 10 more minutes, or until the sauce is bubbly and the chicken is cooked through.
- Garnish with chopped tomatoes and cilantro before serving.
Notes
- For extra flavor, marinate the chicken in the taco seasoning mixture for at least 30 minutes before cooking.
- If you don’t have salsa con queso, you can substitute a combination of diced tomatoes, mild or medium salsa, and shredded cheddar cheese.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of cheese instead of the extra cheese for topping?
Yes, you can substitute with any cheese you prefer, such as Monterey Jack, cheddar, or even pepper jack for a spicier kick.
What kind of rice works best for the Taco Chicken and Rice Bake?
Long-grain white rice or jasmine rice works best, as they cook evenly and absorb the flavors well during baking.
Is it necessary to include bell peppers in the recipe?
While bell peppers add flavor and nutrition, you can omit them or substitute with other vegetables like corn or black beans if preferred.
This looks delicious for a cold fall day! Saving to pinterest! Atowle|https://formationvacations.com/