Taco Rice Bake with White Queso

Ingredients

• 2 packets Knorr taco rice mix
• 1 cup chicken broth
• 1 jar salsa (Of your choice; use the empty salsa jar to measure water.)
• 1 jar water (Fill the empty salsa jar with water.)
• cooked chicken (Leftover rotisserie chicken, shredded, or chicken cooked and shredded; amount not specified.)
• 1 bag Mexican shredded cheese (Shred it yourself or use pre-shredded; bag size not specified.)
• 1 tub white queso (Heat according to package instructions; use all of it. Tub size not specified.)
• cilantro (Optional, for garnish; use if available.)
• parsley (Optional garnish alternative to cilantro.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Put the two packets of taco rice mix in the bottom of a 9 × 13-inch baking dish.

3. 3

   Pour in 1 cup of chicken broth.

4. 4

   Add a jar of salsa of your choice.

5. 5

   Fill the empty salsa jar with water and pour the water into the baking dish.

6. 6

   Spread a layer of cooked, shredded chicken over the rice mixture; the source does not specify an amount.

7. 7

   Add the bag of Mexican shredded cheese over the chicken, then spread it into an even layer.

8. 8

   Cover the baking dish with foil and bake for 45 minutes.

9. 9

   Carefully remove the dish from the oven and take off the foil.

10. 10

    Heat the tub of white queso in the microwave according to its package instructions.

11. 11

    Pour all of the hot queso over the rice bake, covering the surface.

12. 12

    Return the dish to the oven for about 5 minutes.

13. 13

    Remove the dish from the oven. If desired, garnish with cilantro or parsley.

14. 14

    Scoop into bowls and serve.

Notes

The source does not give amounts or package sizes for the chicken, shredded cheese, or queso, and the salsa-jar volume is unspecified. Garnish is optional. The source gives no additional food-safety or doneness cue.

Nutrition per serving

• main
• casserole
• baked
• Mexican-inspired
• family-style
• easy