A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

586 calories; 24.3 g total fat; 128 mg cholesterol; 1347 mg sodium. 43.9 g carbohydrates; 45.4 g protein; Full Nutrition

Reviews (445)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2006
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 and I only used a sprinkling of cheese instead of the recommended amount. Then I served it up with a dolop of fat free sour cream and home made guacamole. It was fantastic. The leftovers will be great to use as a burrito filling. My husband is a diabetic and this recipe is chock full of flavor protein and since I used brown rice has healthy carbohydrates for him to enjoy. Read More
(422)

Most helpful critical review

Rating: 3 stars
07/10/2011
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 long grain rice. I added it to the cooked chicken before adding the broth and salsa. I covered and brought the whole thing to a slow boil for about 20 minutes. Next time I will throw some onion and bell pepper in with the chicken too. Thanks for an easy arroz con pollo idea:) Read More
(34)
595 Ratings
  • 5 star values: 368
  • 4 star values: 170
  • 3 star values: 45
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
02/04/2006
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 and I only used a sprinkling of cheese instead of the recommended amount. Then I served it up with a dolop of fat free sour cream and home made guacamole. It was fantastic. The leftovers will be great to use as a burrito filling. My husband is a diabetic and this recipe is chock full of flavor protein and since I used brown rice has healthy carbohydrates for him to enjoy. Read More
(422)
Rating: 5 stars
02/04/2006
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 and I only used a sprinkling of cheese instead of the recommended amount. Then I served it up with a dolop of fat free sour cream and home made guacamole. It was fantastic. The leftovers will be great to use as a burrito filling. My husband is a diabetic and this recipe is chock full of flavor protein and since I used brown rice has healthy carbohydrates for him to enjoy. Read More
(422)
Rating: 5 stars
11/11/2009
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 pieces...season them and brown them in olive oil. While they're browning I also throw some sliced yellow onions in the pan and get them all nice a browned as well. Then I add the chicken broth and salsa (I always use the fresh stuff from the deli section of the grocery store packed with cilantro!!) also add 1 cup uncooked brown rice and 1 cup water..and as a nice nutritional bonus a can of black beans. Turn to low cover and simmer until the rice is cooked about an hour adding water if necessary. Cilantro is a yummy garnish. Also if you use the small cubed chicken as in the recipe or just pick some chicken off the bone in my version..this makes amazing taco/burrito filling! Read More
(370)
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Rating: 4 stars
06/11/2012
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 into the rice after it had cooked. I also adjusted the dish in order to use regular long-grain rice instead of instant which I never keep on hand. Other than that I kept everything the same. I did not care for this but my husband and kids did--they ate every single bite. I served this with additional salsa and reduced fat sour cream and I made a black bean/corn "salad" to go with--the combination together was very nice. Read More
(168)
Rating: 5 stars
01/20/2011
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 only change I made was to add taco seasoning to the chicken while it was cooking i think it added lots of flavor Read More
(140)
Rating: 4 stars
06/23/2003
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 before the rice. I served it with taco sauce and tortilla chips. You can also throw in a cup of corn or serve with corn bread. Read More
(97)
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Rating: 5 stars
04/30/2012
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 the chicken with "Taco Seasoning II" from this site before browning. And I used Ortega's Thick and Chuncky salsa - a bit more than called for actually. This was done in no time at all! I used a Mexican blend cheese and to make the presentation a little better I chopped some green onion and sliced black olives on top and served with a side of light sour cream. This has to be one of the easiest meals I've ever made off of this site! Read More
(73)
Rating: 4 stars
01/24/2006
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 may be wondering. It is definitely worth tryig. Read More
(45)
Rating: 5 stars
02/03/2011
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! Read More
(40)
Rating: 5 stars
03/27/2006
My FAVORITE! I have made this recipe about 5 or 6 times already and love it! It is super simple and delicious. I never have instant rice on hand so I just use regular rice. I also add a dab or two of sour cream before serving and I add less cheese than the recipe calls for. Other than that it is perfect!!! Read More
(39)
Rating: 3 stars
07/10/2011
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 long grain rice. I added it to the cooked chicken before adding the broth and salsa. I covered and brought the whole thing to a slow boil for about 20 minutes. Next time I will throw some onion and bell pepper in with the chicken too. Thanks for an easy arroz con pollo idea:) Read More
(34)