Arroz Con Pollo - Mexican Cheesy Chicken and Rice Casserole
Arroz Con Pollo is the go-to order for both of my kids at a Mexican restaurant. I finally figure out how I can make this super easy Mexican chicken and rice with queso cheese recipe at home.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 Tablespoon taco seasoning
- 2 packages Old Elpaso Cheesy Mexican Rice
- 8 ounces Queso Quesadilla Cheese
- 2 Tablespoons Butter
- 3.5 cups water
- 1 cup queso cheese dip
Instructions
- Heat oven to 350°.
- Season the chicken pieces with taco seasoning. Cook on an indoor grill or sautéed in a pan. Cook for 3 minutes on each side, and then remove and let rest.
- Spray a rectangle casserole dish with cooking spray. Dump the two packages of rice and seasoning into the dish, spreading them out evenly across the bottom.
- Pour water over the rice. Shred the queso quesadilla cheese. Stir half of it into the rice.
- Slice chicken and lay into the rice, water, and cheese. Stir to combine.
- Bake covered for 45 minutes. Stir to make sure the liquid is reaching all the rice. Top with the remaining shredded cheese. Then finish cooking for another 15 minutes or until rice is soft.
- When ready, spoon the queso cheese dip over the top of the casserole.
Video
Nutrition
Calories: 300kcalCarbohydrates: 1gProtein: 33gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 154mgSodium: 563mgPotassium: 279mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 216mgIron: 1mg
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