Quick 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.

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 MARINATED CHICKEN WITH MEXICAN RICE

Steps:

• Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
• Preheat a grill or a grill pan to medium-high heat.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
• If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
• Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

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.

QUICK SALSA CHICKEN AND RICE RECIPE

Steps:

• Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink. Add rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.

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.