Salsafied Chicken and Rice Recipe

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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.

—healthnut

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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 :)

—SHAWNNA

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475 Ratings

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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!

—GreenOlive

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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.

—Sarah Jo

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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

—STOLZS

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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.

—HARMONYRN

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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!

—Jillian

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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.

—NSUNRISE

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Nutrition

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.

Nutritional Information

Salsafied Chicken and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 586
Calories from Fat: 219

% Daily Value *
Total Fat 24.3g 37 %
Saturated Fat 12.9g 64 %
Cholesterol 128mg 43 %
Sodium 1347mg 54 %
** Potassium 526mg 15 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 1.8g 7 %
Protein 45.4g 91 %
Sugars 2.5g
Vitamin A 15 %
Vitamin C 4 %
Calcium 56 %
Iron 45 %
** Thiamin 41 %
** Niacin 192 %
** Vitamin B6 51 %
** Magnesium 22 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.