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 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
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
SALSA MARINATED CHICKEN WITH MEXICAN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
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 VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
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
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
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