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

These Tex-Mex chicken and queso rice bowls are the perfect weeknight dinner: quick, flavorful and satisfying. Juicy dark meat chicken is sautéed with bell peppers, onions and scallions in a zesty fajita spice blend, then simmered in a savory broth until tender. The saucy chicken is served over fluffy rice mixed with creamy queso blanco and finished with a bright, tangy salsa fresca made from fresh tomatoes and scallions.

Every bite is a balance of spicy, creamy and fresh flavors. The best part? This entire meal comes together in about 30 minutes, making it an easy go-to for busy evenings. Whether you’re feeding the family or meal-prepping for the week, these bowls are sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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 chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful. If using breast, be careful not to overcook.

What can I use instead of queso blanco?

You can substitute with cream cheese or a mild cheddar cheese sauce for a similar creamy texture.

How do I make this dairy-free?

Omit the butter and queso blanco. Use a dairy-free butter alternative and a dairy-free cheese sauce or skip the cheese altogether.