Queso Smothered Chicken and Rice - this easy Mexican chicken and rice is sure to become a family favorite! Smoky chicken baked on a bed of cheesy rice and black beans and topped with a spicy cheese sauce. One bite and you will be blown away! Serve with a chopped salad for a meal the whole family will love.
Place boneless skinless chicken breasts in a resealable plastic bag. Pour a bottle of mesquite marinade over the chicken and refrigerate for at least 30 minutes.
Preheat oven to 350ºF.
Remove the chicken from the marinade and pat dry. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3 minutes per side. Set aside.
In a medium bowl, whisk together a jar of salsa con queso, heavy cream, and Rotel diced tomatoes and green chiles. Reserve 1 cup of cheese mixture.
In a large bowl, stir together cooked rice, black beans, taco seasoning, and the remaining queso mixture. Season with salt and black pepper to taste.
Spread the rice mixture into a baking dish. Place the seared chicken on top of the rice and pour the reserved queso over the top of the chicken.
Cover the pan with aluminum foil and bake for 20 minutes.
Remove the foil from the pan and sprinkle shredded cheese over the top of the casserole. Bake uncovered for 15 to 20 minutes, until the rice is bubbly and the chicken reaches an internal temperature of 165ºF.
Notes:
I use Lawry's Mesquite marinade. I buy it at Walmart and Kroger.
Can substitute McCormick's Grill Mates Mesquite Marinade Mix.
You can use any chicken in this recipe that you prefer. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
You can use any cooked rice that you prefer. Long-grain white rice, brown rice, instant rice, or basmati rice are all delicious.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/