Queso Chicken and Rice
2 packets Knorr Mexican Rice
14.5 oz chicken broth
16 oz Pace Picante sauce or smooth salsa
1/2 cup water
2-3 tsp taco seasoning
2 1/2-3 lbs boneless skinless chicken thighs or breasts
1 1/2 cups shredded Mexican cheese blend
1/2-3/4 cup queso blanco dip, warmed
Preheat oven to 350°.
In a 9x13 baking dish whisk together rice packets, broth, salsa, and water. Season chicken on both sides with taco seasoning and place into the rice mixture. Top with shredded cheese.
Cover tightly with foil and bake 1 hour. Remove foil and bake another 10-15 minutes. Drizzle warm queso blanco over the top and serve.
NOTES:
WE ALL REALLY LOVED IT!! ESPECIALLY TOPPED WITH SOUR CREAM. BUT,
NEXT TIME, I WOULD CUT THE BIG CHICKEN BREAST IN QUARTERS. I WOULD ALSO USE LOW SODIUM CHICKEN BROTH AND ONLY ONE OF THE SEASONING PACKETS FROM WHICHEVER RICE MIX YOU USE. THIS WAS A LITTLE BIT SALTY.
I ALSO WOULD ADD SOME HEAT, EITHER CRUSHED RED PEPPER OR SLICED JALAPENOS OR SERRANOS.
#easydinner #mexicanchicken #onepandinner #weeknightmeals