Print

Salsa Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup long grain white rice
  • 1 1/2 cups salsa (mild, medium, or hot)
  • 1 1/2 cups chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Season chicken with salt, pepper, cumin, chili powder, and paprika.
  3. Sear chicken on both sides until golden (not fully cooked). Remove and set aside.
  4. Add diced onion and garlic to the same skillet. Cook until softened, about 3 minutes.
  5. Stir in the rice and toast for 1–2 minutes.
  6. Pour in salsa and chicken broth, stirring to combine. Bring to a boil.
  7. Return chicken to the skillet, reduce heat to low, and cover.
  8. Simmer for 20–25 minutes, until rice is cooked and chicken is done.
  9. Remove from heat and let sit covered for 5 minutes.
  10. Slice or shred the chicken and fluff the rice before serving.
  11. 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.

Nutrition

Find it online: https://cookibly.com/salsa-chicken-and-rice/