SALSA CHICKEN RICE CASSEROLE
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.
Provided by Gweneth
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g
SALSAFIED CHICKEN AND RICE
A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.
Provided by Jamey Corrin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 586 calories, Carbohydrate 43.9 g, Cholesterol 127.7 mg, Fat 24.3 g, Fiber 1.8 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 1347.2 mg, Sugar 2.5 g
ROAST CHICKEN WITH RICE AND SALSA VERDE
You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
- Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
- Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
- Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
- Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
- While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
- Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
SALSA-CHICKEN AND RICE RECIPE
Try out our Salsa-Chicken and Rice Recipe for a low-stress, 30-minute dish. Our Salsa-Chicken and Rice Recipe is boosted with bacon and zesty salsa.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 810 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 6 g, Protein 37 g
CHICKEN AND RICE WITH LEEKS AND SALSA VERDE
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Provided by Deb Perelman
Categories Bon Appétit Dinner Chicken Rice Herb Cilantro Mint Leek Capers Stock One-Pot Meal Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
- Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
- Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.
CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
CHICKEN, SALSA AND RICE CASSEROLE
Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!
Provided by taraluvsspicy82
Categories Chicken
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- cook rice according to package.
- preheat oven to 325.
- in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
- add peppers and onion, saute about 5-7 minutes until veggeies get tender.
- add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
- remove from heat and combine with rice.
- pour into casserole dish and top with cheese.
- bake uncovered for 20-25 minutes, until cheese is browned and bubbly.
Nutrition Facts : Calories 321.4, Fat 18.5, SaturatedFat 6.2, Cholesterol 65.2, Sodium 390.3, Carbohydrate 18.2, Fiber 4.1, Sugar 2.7, Protein 23.5
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- Tightly wrap the baking dish with foil and bake for 50 to 60 minutes, or until the rice is tender and the chicken juices run clear (about 165°F when tested with a meat thermometer).
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