Preheat the oven

• Preheat the oven to 180 °C (350 °F).
• Grease a 9x13 casserole dish.

Combine the rice, broth, salsa and chicken

• Add the Mexican rice mix, chicken broth, salsa and taco seasoning to the dish.
• Add the shredded cooked chicken.
• Stir well so the rice is fully covered with liquid.

Top with cheese and cover

• Sprinkle the shredded Colby Jack cheese evenly over the top.
• Cover the dish tightly with foil so the rice cooks fully and does not dry out.

Bake

• Bake until the rice is tender and the liquid is absorbed.

Add the queso

• Remove the dish from the oven, no need to let it cool.
• Spread the entire jar of queso over the top.

Serve

• Serve warm with tortilla chips, hot sauce, sour cream or your favorite toppings.