Salsafied Chicken Rice Recipes
SALSAFIED CHICKEN & RICE
I have been making this for years now.. It's super easy and tastes great! The salsa adds a lot of flavor, making it taste a lot like mexican rice.
Provided by Hannah Bishop
Categories Chicken
Time 25m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. Add the broth and salsa and bring to a boil
- 3. 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.
SALSA CHICKEN AND RICE CASSEROLE
You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g
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
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