Baked Salsa Chicken And Rice Recipes

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

BAKED SALSA CHICKEN AND RICE

Steps:

• Preheat the oven to 375°F (190°C).
• Pound the chicken breasts to a uniform thickness. Rinse the rice in a fine mesh strainer under cold water, until the water runs clear. Open the can of beans and rinse well.
• Add the oil, rice, beans, broth, and half of the salsa to a shallow baking dish. Stir to combine. Lay the chicken breasts on top of the rice mixture, and sprinkle with the taco seasoning.
• Cover the baking dish with foil and set in the oven to cook for 35 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Pour the remaining half of the salsa on top of the chicken, then top with the cheese.
• Cover the baking dish with foil and set back in the oven to cook for another 15 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Test the internal temperature of the chicken has reached 165°F (74°C).
• Sprinkle the chicken with cilantro. Remove the chicken breasts and use a fork to gently fluff the rice. Serve immediately.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

SALSAFIED CHICKEN AND RICE

Steps:

• 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.

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

SALSA CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
• Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
• Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 400°F.
• Chop tomatoes, onion, garlic, avocado, cilantro and chives.
• In a prep bowl mix chopped veggies with lime juice. Salt and pepper to taste; set aside.
• Grease 13x9-inch glass baking dish with olive oil or butter.
• Evenly lay uncooked rice in bottom of baking dish.
• Place chicken breast on top of rice.
• Pour chicken stock over chicken and rice.
• Spoon salsa mixture on top of chicken.
• Cover with aluminum foil.
• Place in oven and bake for 1 hour.

SALSA-CHICKEN AND RICE RECIPE

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in salsa and bacon.
• Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.

EASY SALSA CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Combine all ingredients except salsa and cheese in 8-inch square baking dish; cover.
• Bake 35 min. or until chicken is done.
• Top with salsa and cheese; bake, uncovered, 10 min. or until cheese is melted and liquid is absorbed.