Spicy Tex-Mex Chicken and Queso Rice Bowls with Fresh Salsa

These spicy Tex-Mex chicken and queso rice bowls are a fiesta of flavors and textures. Tender chicken breast bites are sautéed with bell pepper, onion, scallions and tomatoes in a zesty fajita spice blend, then simmered in a savory broth until thick and saucy. Served over fluffy rice tossed with creamy queso blanco sauce, each bite is balanced with a bright, homemade salsa fresca.

This dish comes together in about 35 minutes, making it perfect for a weeknight dinner that feels special. The combination of smoky spices, creamy queso and fresh salsa creates a satisfying bowl that will transport your taste buds straight to the Southwest.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomatoes into ¼-inch pieces.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about 2 minutes.
4. Open package of chicken and drain off any excess liquid. To pan with veggies, add chicken, scallion whites, garlic powder, Fajita Spice Blend, half the tomatoes, salt and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. Stir in ¼ cup water, stock concentrate and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, 1-2 minutes.
5. Meanwhile, in a small bowl, combine scallion greens, remaining tomatoes, salt and pepper. Fluff rice with a fork. Stir in queso until fully combined. Taste and season with salt and pepper if desired.
6. Divide queso rice and Tex-Mex chicken between bowls; top with salsa and serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with shrimp, beef strips or tofu. Adjust cooking time accordingly.

Can I make this dish ahead of time?

You can prepare the components separately and assemble when ready to serve. Store the chicken mixture and rice in airtight containers in the refrigerator for up to 3 days.

What can I use instead of queso blanco?

You can use shredded Monterey Jack, cheddar or a creamy cheese sauce as a substitute.