About this recipe:
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.
Ingredients:
- 1 (15 oz.) can Juanita’s Hot & Spicy Nacho Cheese sauce or Juanita’s Original 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 by step:
- Preheat oven to 375 degrees and spray a 13×9 baking dish. Spread all the rice evenly across the bottom of the dish.
- Season both sides of the chicken with granulated garlic, ground black pepper, and salt. Place the chicken over the rice.
- 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.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and spread Juanita’s 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!
