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
- 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 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!
