Looking for a quick and easy meal that packs a flavorful punch? Try our Arroz con Queso y Pollo, made with tender chicken, instant rice, and Juanita’s Hot & Spicy Nacho Cheese Sauce. Seasoned with garlic, black pepper, and salt, this dish is both savory and spicy. Add in picante sauce, tomato paste, diced onion, and green pepper for a burst of flavor in every bite. Topped with melted Monterey Jack cheese, this recipe is sure to be a hit with the whole family.

•  1 15oz. can Juanita’s Hot & Spicy Nacho Cheese sauce
• 1 3/4 cups uncooked instant rice
• 6 boneless chicken breast or thighs
• 1 tsp granulated garlic
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 14 oz can chicken broth
• 1 cup picante sauce
• 1 8 oz can tomato paste
• 1 small onion, diced
• 1 green bell pepper, diced and seeded
• 1/2 cup Monterey Jack cheese

STEP 1

Preheat oven to 375 degrees and spray a 13×9 baking dish. Spread all the rice evenly across the bottom of the dish.

STEP 2

Season both sides of the chicken with granulated garlic, ground black pepper, and salt. Place the chicken over the rice.

STEP 3

In a mixing bowl, combine the chicken broth, picante sauce, tomato paste, diced onions, and diced green peppers. Mix well and pour over the chicken.

STEP 4

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and spread the Juanita’s Hot & Spicy Nacho Cheese Sauce evenly over the top of the chicken. Bake for another 10 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

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