Sort ingredients
mbluestar05
QR Code
Listen
Pdf
Preheat the oven to 375° F and prepare a 9x13 baking pan
Add two tablespoons of butter in a saute pan over medium-high heat until melted, then add cubed chicken breast to the pan and season with salt and pepper. Cook for 2 - 3 minutes or until golden on two sides. Remove chicken from the pan into the 9x13 baking tray.
Add remaining butter, then caramelize onions and peppers for 5 - 6 minutes or until onions are translucent and peppers have softened.
Whisk together the chicken broth and taco seasoning in a liquid measuring cup. Set aside.
Turn off the heat and add peppers to the baking pan.
Sprinkle rice into the 9x13. Gently pour over the mixed chicken stock and store-bought salsa, then stir together. Cover with aluminum foil and bake for 45 minutes on the middle rack.
Make queso in a pot over medium heat by combining milk, Mexican cheese, American cheese, and diced green chiles. Let cook for 10 - 12 minutes, stirring occasionally until it’s smooth. Keep warm on low.
Carefully remove aluminum foil and lightly fluff the rice with a fork.
Garnish with chopped cilantro and pour over warm queso or serve with queso.