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
Scale
- 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