Salsafied Chicken and Rice Recipe -
Salsafied Chicken and Rice Recipe

Salsafied Chicken and Rice

Recipe by  

"A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2006

I changed things slightly to fit my family's tastes. I added a bit more mexican kick by tossing the cubed chicken in taco seasoning before cooking. I used brown rice to make it a bit healthier and I only used a sprinkling of cheese instead of the recommended amount. Then I served it up with a dolop of fat free sour cream and home made guacamole. It was fantastic. The leftovers will be great to use as a burrito filling. My husband is a diabetic and this recipe is chock full of flavor, protein and, since I used brown rice, has healthy carbohydrates for him to enjoy.

Most Helpful Critical Review
Jul 10, 2011

This was ok, but I like it better to use regular rice. Instant didnt aborb the flavors very well. The flavor was so much better and more authentic when I tried a second time. I used 1 c regular long grain rice. I added it to the cooked chicken before adding the broth and salsa. I covered and brought the whole thing to a slow boil for about 20 minutes. Next time I will throw some onion and bell pepper in with the chicken too. Thanks for an easy arroz con pollo idea :)

Nov 11, 2009

Um...can you say DELICIOUS!!?? This is such a fantastic recipe! The version I make takes a bit longer because I don't use instant rice: If I have it, I like to use 6-8 bone-in skinless chicken pieces...season them and brown them in olive oil. While they're browning I also throw some sliced yellow onions in the pan and get them all nice a browned as well. Then I add the chicken broth and salsa (I always use the fresh stuff from the deli section of the grocery store packed with cilantro!!), also add 1 cup uncooked brown rice and 1 cup water..and as a nice nutritional bonus, a can of black beans. Turn to low, cover and simmer until the rice is cooked, about an hour, adding water if necessary. Cilantro is a yummy garnish. Also, if you use the small cubed chicken as in the recipe or just pick some chicken off the bone in my version..this makes amazing taco/burrito filling!

Jun 11, 2012

I made Salsa Chicken in the crockpot today (homemade salsa, chicken breasts, homemade taco seasoning--cook on low all day) in order to make this dish. I just folded in the chopped Salsa Chicken into the rice after it had cooked. I also adjusted the dish in order to use regular long-grain rice instead of instant, which I never keep on hand. Other than that, I kept everything the same. I did not care for this, but my husband and kids did--they ate every single bite. I served this with additional salsa and reduced fat sour cream and I made a black bean/corn "salad" to go with--the combination together was very nice.

Jan 20, 2011

Love Love Loved this recipe! Will make again and again. Next time will add a bag of frozen mexican veggies (black beans,corn,onion, peppers) and maybe use brown rice to make it healthier. The only change I made was to add taco seasoning to the chicken while it was cooking, i think it added lots of flavor

Jun 23, 2003

This has good flavor, but I wonder if the 2 cups of instant rice isn't too much. I included 16 ounces of salsa instead of only 8, and added 1/2 cup sour cream and 2 tablespoons green chilies before the rice. I served it with taco sauce and tortilla chips. You can also throw in a cup of corn, or serve with corn bread.

Apr 30, 2012

Simple, quick, and delicious! Everything in one pan for easy clean-up which was a plus. I needed something easy for a late night supper for me and my husband and this was perfect. I did season the chicken with "Taco Seasoning II" from this site before browning. And I used Ortega's Thick and Chuncky salsa - a bit more than called for actually. This was done in no time at all! I used a Mexican blend cheese and to make the presentation a little better I chopped some green onion and sliced black olives on top and served with a side of light sour cream. This has to be one of the easiest meals I've ever made off of this site!

Jan 24, 2006

This was great. I was not sure if two cups of rice meant cooked or uncooked so I only put one bag of uncooked rice in and it needed more so I put two. Hopefully that will help anyone else that may be wondering. It is definitely worth tryig.


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  • Calories
  • 586 kcal
  • 29%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 1347 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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