Salsafied Chicken and Rice

Salsafied Chicken and Rice

395

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

Ingredients

{{adjustedServings}} servings 586 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1347 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  1. 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.
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Reviews

395
  1. 524 Ratings

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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...

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...

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 ...