Ingredients
Scale
- 2 packs (5.4 oz each) Knorr Mexican Rice
- 14.5 oz chicken broth (regular or low-sodium)
- 16 oz Pace Picante Sauce or other smooth salsa
- 1/2 cup water
- 2–3 tsp taco seasoning
- 2.5–3 lb boneless skinless chicken thighs or breasts (1/2-inch thick)
- 1.5 cups shredded Mexican cheese blend
- 1/2–3/4 cup queso blanco dip (warmed)
Instructions
- Preheat the oven to 350°F.
- In a 13”x9” baking dish, whisk together both Knorr rice packets, broth, salsa, and water.
- Season chicken on both sides with taco seasoning.
- Place the chicken into the rice mixture and sprinkle cheese on top.
- Cover tightly with foil and bake for 1 hour.
- Remove the foil and bake an additional 10-15 minutes.
- Remove the dish from the oven and drizzle warmed queso blanco dip on top.
Notes
- For extra flavor, use freshly shredded cheese instead of pre-shredded.
- Adjust taco seasoning to taste.
- Serve hot with optional toppings like sour cream or chopped cilantro.
- Prep Time: 10 mins
- Cook Time: 1 hr 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg