If you're on the hunt for a quick, mouthwatering meal that will transport your taste buds straight to Mexico, look no further than this Salsa Chicken and Rice recipe! In just 30 minutes, you can whip up a flavorful dish that combines tender chicken breasts, zesty salsa, and cheesy rice, all baked to perfection. Whether you’re cooking for a busy weeknight dinner or entertaining friends, this dish is sure to impress. Ready to discover how to make this delicious one-pan wonder? Let’s dive in!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 4 boneless, skinless chicken breasts, 1 cup of salsa, 1 cup of uncooked rice, 2 cups of chicken broth, 1 cup of shredded cheese, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking the dish.
- In a large oven-safe skillet or Dutch oven, heat a small amount of oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear the chicken for about 3-4 minutes on each side until they are golden brown. This step adds flavor and helps to lock in the juices.
- After searing, remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the uncooked rice and stir for about 1 minute to lightly toast it.
- Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
- Once simmering, return the seared chicken breasts to the skillet. Pour the salsa evenly over the chicken and rice.
- Cover the skillet with a lid or aluminum foil to trap the steam, which will help cook the rice and chicken evenly.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the rice is tender.
- Once cooked, carefully remove the skillet from the oven. Sprinkle the shredded cheese over the top of the chicken and rice.
- Cover the skillet again and let it sit for an additional 5 minutes, allowing the cheese to melt.
- After the cheese has melted, remove the cover and fluff the rice gently with a fork, mixing in the melted cheese.
- Serve the Salsa Chicken and Rice hot, garnished with fresh cilantro or avocado if desired. Enjoy your delicious meal!
Tips
- Prep Ahead: To save time, you can marinate the chicken in salsa for a few hours or overnight. This will infuse the chicken with even more flavor!
- Use Leftover Rice: If you have leftover rice, you can use it instead of uncooked rice. Just reduce the chicken broth to 1 cup and add the rice during the last 10 minutes of baking.
- Customize Your Salsa: Feel free to use your favorite salsa, whether it’s mild, medium, or hot. You can even make your own fresh salsa for a personal touch!
- Add Veggies: For a nutritious boost, consider adding vegetables like bell peppers, corn, or black beans to the skillet before baking.
- Check Chicken Temperature: Ensure your chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C) for optimal safety and juiciness.
- Garnish for Flair: Don’t forget to garnish with fresh cilantro, avocado slices, or a squeeze of lime for an extra burst of flavor and color!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
