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Salsafied Chicken and Rice

"A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table."
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servings 586 cals
Original recipe yields 4 servings


  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1347 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.


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

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Read all reviews 431
  1. 574 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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...

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 p...

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 ...

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 ...

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 be...

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 t...

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 m...

Excellent! Used brown rice and sprinkled the chicken with some taco seasoning while it was cooking. Added some corn and topped it off with some sour cream, very good! Thank you!

My FAVORITE! I have made this recipe about 5 or 6 times already and love it! It is super simple and delicious. I never have instant rice on hand, so I just use regular rice. I also add a dab or...