Salsafied Chicken and Rice

Salsafied Chicken and Rice

382 Reviews 14 Pics
Jamey Corrin
Recipe by  Jamey Corrin

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (382)

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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 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.



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!

Sarah Jo

Sarah Jo

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.

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Amount Per Serving (4 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 43.9 g
  • 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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Hearty Garden Chicken and Rice


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Slow Cooker Lime Chicken with Rice