Queso Salsa Chicken & Rice
A flavorful one-pan Mexican-inspired dinner with seasoned chicken, savory rice, tangy salsa, and creamy queso topping.
Ingredients
• 2–3 large boneless, skinless chicken breasts, diced
• 1 packet taco seasoning
• 1 tablespoon olive oil
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 cup salsa (mild or spicy)
• 1 cup queso cheese sauce
• 1 cup shredded Mexican-blend cheese
• ½ cup corn kernels (optional)
• ½ cup black beans, rinsed and drained (optional)
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add diced chicken, sprinkle with taco seasoning, and cook until lightly browned and cooked through. Remove chicken and set aside.
In the same skillet, add uncooked rice and stir for 1 minute to lightly toast.
Pour in chicken broth and salsa, stir well, and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
Stir in corn and black beans if using, then return cooked chicken to the skillet.
Drizzle queso cheese sauce over the top, sprinkle with shredded cheese, cover, and cook 3–5 minutes until cheese is melted and creamy.
Serving Suggestions
• Serve hot with avocado slices or sour cream
• Pair with tortilla chips or a simple green salad
• Add a squeeze of lime for extra freshness
Tips
Use brown rice (add extra broth + cooking time)
Swap chicken with ground beef or shrimp
Make it spicy with jalapeños or hot salsa
