This dish is the ultimate comfort food made simple. Everything cooks in one pot, making cleanup a breeze. The salsa infuses the chicken and rice with bold flavor, while the seasonings bring depth and warmth to every bite. It’s also incredibly versatile—customize it with your favorite toppings or add-ins to make it your own. Plus, it’s budget-friendly, nutritious, and naturally gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken with salt, pepper, cumin, chili powder, and paprika.
Sear the chicken on both sides until golden brown (it doesn’t need to be cooked through). Remove and set aside.
In the same skillet, add diced onion and garlic. Cook until softened, about 3 minutes.
Stir in the rice and toast for 1–2 minutes.
Pour in the salsa and chicken broth, then bring to a boil.
Nestle the chicken back into the skillet, reduce heat to low, and cover.
Simmer for 20–25 minutes, or until the rice is cooked and the chicken is fully done.
Remove from heat and let sit for 5 minutes before fluffing the rice and slicing or shredding the chicken.
Serve with your favorite toppings.
Servings and timing
This recipe serves 4 people. Total time is approximately 40 minutes: 10 minutes prep, 30 minutes cooking.
Variations
Cheesy version: Stir in shredded cheddar or pepper jack cheese just before serving.
Vegetarian: Replace chicken with black beans or roasted vegetables and use vegetable broth.
Spicy kick: Use a hot salsa and add jalapeños or cayenne pepper.
Tex-Mex twist: Add corn, black beans, or diced bell peppers to the rice.
Taco night version: Use the chicken and rice mixture as a taco filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to prevent drying out. This dish also freezes well—store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.
FAQs
Can I use brown rice instead of white?
Yes, but you’ll need to increase the liquid and cooking time. Brown rice generally takes 40–45 minutes to cook.
Is it better to shred or slice the chicken?
Either works well. Shredded chicken mixes more evenly into the rice, while sliced chicken gives a cleaner presentation.
Can I make this dish in a slow cooker?
Yes. Add all ingredients to a slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Shred the chicken before serving.
What kind of salsa should I use?
Use your favorite jarred or homemade salsa. Chunky salsas add texture, while smoother salsas blend more easily into the rice.
Can I use instant rice?
It’s not recommended as it may become mushy. Stick with uncooked long grain rice for the best texture.
How do I prevent the rice from getting mushy?
Make sure you measure the liquid accurately and simmer over low heat without lifting the lid until the rice is done.
Can I make this dairy-free?
Yes, the base recipe is dairy-free. Just skip any cheese or sour cream toppings.
How can I make this dish more filling?
Add black beans, corn, or top with avocado and cheese for extra protein and richness.
Is this freezer-friendly?
Yes, it freezes well. Cool completely, portion into containers, and freeze for up to 2 months.
What sides go well with salsa chicken and rice?
It pairs well with tortilla chips, a green salad, grilled vegetables, or a dollop of guacamole.
Conclusion
Salsa Chicken and Rice is a no-fuss, full-flavor meal that’s ideal for weeknights or meal prep. With just one pot and simple ingredients, you get a hearty dish that’s endlessly customizable. Whether you load it up with toppings or keep it classic, it’s a deliciously satisfying recipe you’ll come back to again and again.
Salsa Chicken and Rice is a one-pot wonder made with tender chicken, zesty salsa, and perfectly seasoned rice. This hearty and flavorful dish is ideal for busy weeknights or easy meal prep, with minimal cleanup and tons of customizable options.
Heat olive oil in a large skillet or Dutch oven over medium heat.
Season chicken with salt, pepper, cumin, chili powder, and paprika.
Sear chicken on both sides until golden (not fully cooked). Remove and set aside.
Add diced onion and garlic to the same skillet. Cook until softened, about 3 minutes.
Stir in the rice and toast for 1–2 minutes.
Pour in salsa and chicken broth, stirring to combine. Bring to a boil.
Return chicken to the skillet, reduce heat to low, and cover.
Simmer for 20–25 minutes, until rice is cooked and chicken is done.
Remove from heat and let sit covered for 5 minutes.
Slice or shred the chicken and fluff the rice before serving.
Top with optional garnishes like cheese, avocado, or cilantro.
Notes
Use hot salsa or jalapeños for extra heat.Add black beans or corn for a Tex-Mex twist.Use homemade or store-bought salsa based on preference.Freezes well—cool completely before storing in freezer containers.Best with long grain rice; avoid using instant rice.
