Ingredients:
4 chicken breasts
1 (12-oz) bottle Lawry’s Mesquite marinade
3½ cups cooked rice
1 (10-oz) can Rotel diced tomatoes and green chilies, drained
1 (15-oz) can black beans, drained and rinsed
1½ Tbsp taco seasoning
⅔ cup heavy cream
1 (15-oz) jar salsa con queso
1 cup shredded cheddar cheese
Directions:
Place chicken breasts in a resealable bag with mesquite marinade. Refrigerate for 30 minutes.
Preheat oven to 350ºF.
Remove chicken from marinade, pat dry, and cook in olive oil over medium-high heat for 3 minutes per side. Set aside.
Mix salsa con queso, heavy cream, and Rotel in a bowl. Reserve 1 cup of the mixture.
Combine rice, black beans, taco seasoning, and remaining queso mixture in a bowl. Season with salt and pepper.
Spread rice mixture in a baking dish. Place chicken on top and pour reserved queso over chicken.
Cover with foil and bake for 20 minutes. Remove foil, sprinkle cheese, and bake uncovered for 15-20 minutes or until chicken reaches 165ºF.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes