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My review
Salsafied Chicken and Rice
Jamey Corrin
"A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table."
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Ingredients
servings 586 calsOriginal recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 586 calories; 24.3 g fat; 43.9 g carbohydrates; 45.4 g protein; 128 mg cholesterol; 1347 mg sodium. Full nutrition
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Reviews
Read all reviews 435579 Ratings
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Most helpful positive review
2/4/2006
I changed things slightly to fit my family's tastes. I added a bit more mexican kick by tossing the cubed chicken in taco seasoning before cooking. I used brown rice to make it a bit healthier...
Most helpful critical review
7/10/2011
This was ok, but I like it better to use regular rice. Instant didnt aborb the flavors very well. The flavor was so much better and more authentic when I tried a second time. I used 1 c regular ...
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2/4/2006
I changed things slightly to fit my family's tastes. I added a bit more mexican kick by tossing the cubed chicken in taco seasoning before cooking. I used brown rice to make it a bit healthier...
11/25/2008
Um...can you say DELICIOUS!!?? This is such a fantastic recipe! The version I make takes a bit longer because I don't use instant rice: If I have it, I like to use 6-8 bone-in skinless chicken p...
6/11/2012
I made Salsa Chicken in the crockpot today (homemade salsa, chicken breasts, homemade taco seasoning--cook on low all day) in order to make this dish. I just folded in the chopped Salsa Chicken ...
1/19/2011
Love Love Loved this recipe! Will make again and again. Next time will add a bag of frozen mexican veggies (black beans,corn,onion, peppers) and maybe use brown rice to make it healthier. The ...
4/28/2002
This has good flavor, but I wonder if the 2 cups of instant rice isn't too much. I included 16 ounces of salsa instead of only 8, and added 1/2 cup sour cream and 2 tablespoons green chilies be...
4/30/2012
Simple, quick, and delicious! Everything in one pan for easy clean-up which was a plus. I needed something easy for a late night supper for me and my husband and this was perfect. I did season t...
1/24/2006
This was great. I was not sure if two cups of rice meant cooked or uncooked so I only put one bag of uncooked rice in and it needed more so I put two. Hopefully that will help anyone else that m...
2/2/2011
Excellent! Used brown rice and sprinkled the chicken with some taco seasoning while it was cooking. Added some corn and topped it off with some sour cream, very good! Thank you!