This Spicy Chicken and Rice Casserole is the perfect go-to meal for busy weeknights! Using Desert Pepper Trading Company’s Cantina Salsa and Chile con Queso, this spicy dish is packed with bold flavors and creamy goodness.
The best part? You can throw everything together in just one pan, making both prep and cleanup a breeze. With tender chicken, flavorful rice, and melty queso all in one dish, it’s an easy, satisfying dinner the whole family will love!
Desert Pepper Trading Company
Bring bold flavors to your kitchen by finding Desert Pepper products at many popular retailers, including Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer.
Be sure to visit their website at desertpepper.com for more information on their full product line. You can also follow them on social media for recipe ideas and updates: Facebook and Instagram.
Why You Should Make This Spicy Chicken Rice Casserole
- Bold, Spicy Flavors: This spicy chicken casserole is packed with the fiery kick of Desert Pepper Trading Company’s Cantina Salsa and the rich creaminess of their Chile con Queso. If you love spicy food, this dish is sure to impress.
- One-Pan Wonder: Everything cooks in one pan, making both prep and cleanup incredibly easy. It’s perfect for a quick dinner when you don’t want to spend a lot of time in the kitchen.
- Creamy, Cheesy Goodness: The Chile con Queso adds a smooth, cheesy texture that perfectly compliments the tender chicken and rice, making every bite irresistible.
- Perfect for Spicy Food Lovers: The combination of salsa and queso brings a satisfying heat, making this chicken and rice casserole ideal for those who enjoy bold, spicy meals.
Ingredients
- Boneless chicken breasts: Substitute with boneless chicken thighs, turkey breast, or even firm tofu for a vegetarian option. A shredded rotisserie chicken will also work in this Spicy Chicken and Rice Casserole.
- Long-grain white rice: You can use brown rice, jasmine rice, or even quinoa as an alternative.
- Chicken broth: Substitute with vegetable broth, water with bouillon, or even beef broth for a richer flavor.
- Mixed vegetables: Use any combination of diced bell peppers, corn, onions, zucchini, or mushrooms. Other great add-ins are spinach, diced tomatoes, black beans, or even roasted poblanos for extra flavor. Frozen mixed vegetables work well too.
- Shredded cheese (optional): You can use mozzarella, Monterey Jack, or Colby cheese instead of the recommended pepper jack shredded cheese.
- Fresh cilantro (optional): Substitute with fresh parsley, green onions, or omit entirely if you prefer.
- Seasonings: Use your favorite seasoning blend, or a packet of taco or fajita seasoning. Add cayenne pepper or red pepper flakes for extra heat.
How to Prepare Queso Salsa Chicken Rice Casserole
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread the uncooked rice evenly. Pour the chicken broth over the rice.
- In a large bowl, mix the chicken pieces with the cumin, chili powder, garlic powder, onion powder, salt, pepper and olive oil.
- Add the cantina salsa, chile con queso, and chopped spinach, stirring until well combined.
- Pour the chicken and salsa mixture over the rice in the baking dish. Mix.
- Cover the dish tightly and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Sprinkle shredded cheese over the top in the last 5 minutes. Broil, with the lid off, to brown the cheese.
- Allow the dish to cool for a few minutes, then garnish with fresh cilantro and your favorite toppings.
How to Serve and Store Spicy Chicken and Rice Casserole
- Serve hot, straight from the oven with a side of tortilla chips or warm tortillas.
- Top with additional fresh cilantro, diced avocado, and/or a dollop of sour cream for extra flavor.
- Pair with a light side salad or roasted vegetables to balance out the spice and richness.
- Add a drizzle of lime juice or hot sauce to enhance the bold, spicy flavors.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or in the oven at 350°F (175°C) until warmed through.
- For freezing, let the casserole cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
More Queso Salsa Recipes to Love
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Spicy Chicken and Rice Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Spicy Chicken and Rice Casserole is the perfect go-to meal for busy weeknights! Using Desert Pepper Trading Company’s Cantina Salsa and Chile con Queso, this spicy dish is packed with bold flavors and creamy goodness.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cantina salsa
- 1 cup chile con queso
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 cup chicken stock
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded cheese
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread the uncooked rice evenly. Pour the chicken broth over the rice.
- In a large bowl, mix the chicken pieces with the cumin, chili powder, garlic powder, onion powder, salt, pepper and olive oil.
- Add the cantina salsa, chile con queso and chopped spinach, stirring until well combined.
- Pour the chicken and salsa mixture over the rice in the baking dish. Mix.
- Cover the dish tightly and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Sprinkle shredded cheese over the top and broil, with the lid off, to brown the cheese.
- Allow the dish to cool for a few minutes, then garnish with fresh cilantro, if desired.
- Serve hot.
- ENJOY!
Equipment
Notes
- Use pre-cooked or leftover chicken to cut down on cooking time.
- To prevent the rice from becoming too mushy, make sure to use long-grain rice and avoid overcooking.
- Add extra veggies like black beans, corn, or diced tomatoes to boost the nutritional value and texture.
- For more heat, sprinkle in cayenne pepper, red pepper flakes, or diced jalapeños.
- If using frozen vegetables, thaw and drain them before adding to avoid excess moisture.
- Let the casserole sit for 5 minutes after baking to allow the flavors to meld and the sauce to thicken.
- Top with crushed tortilla chips or fried onions for added crunch.
- If the dish becomes too thick when reheating, add a splash of chicken broth or water to bring back moisture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/Tex-Mex
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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