Description
This One Pan Salsa Chicken and Rice recipe offers a flavorful and easy-to-make meal featuring tender chicken breasts cooked with rice, salsa, and vegetables all in a single skillet. It combines savory taco seasoning, sweet bell peppers, and a touch of cheese, ideal for a satisfying dinner that requires minimal cleanup.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Taco seasoning (to taste)
- 1 tablespoon oil
Vegetables and Rice
- 1 small onion, finely chopped (about 3/4 cup)
- 1 medium red bell pepper, finely diced (about 1 heaping cup)
- 1 cup parboiled white rice
- 1 cup corn (frozen or drained canned)
Liquids and Seasoning
- 1-1/2 cups low-sodium chicken broth
- 1 (~14-oz) jar of your favorite salsa
- Salt and black pepper (to taste)
Toppings
- 1/2 cup shredded cheese (Cheddar or Mexican blend)
- Optional: fresh cilantro, lime wedges, sliced avocado
Instructions
- Prep and Season: Lightly pound the thick ends of the chicken breasts so they are even in thickness. Generously coat both sides with taco seasoning to enhance flavor throughout the cooking process.
- Get a Fast Sear: Heat a large, deep skillet over medium-high heat until hot. Add the oil, then sear the chicken breasts on both sides until a browned crust forms, but do not cook through yet. Remove the chicken and set aside on a plate.
- Sauté and Toast: Lower the heat to medium. Add the finely chopped onion and diced red bell pepper to the skillet. Sauté for 3–4 minutes until they just begin to soften. Stir in the parboiled rice and toast it for about 30 seconds, lowering the heat if the rice starts to darken to avoid burning.
- Build the Sauce: Pour in the chicken broth, the entire jar of salsa, and the corn, stirring well. Scrape any browned bits from the bottom of the pan to incorporate their flavor. Season with salt and black pepper as needed, then bring the mixture to a boil.
- Simmer It Low: Nestle the seared chicken breasts back into the skillet. Reduce the heat to a gentle simmer and cover tightly with a lid. Let cook for 12 minutes. Uncover and gently stir the rice around the chicken to ensure nothing sticks. Leave the lid off and continue simmering for another 4 to 8 minutes until the rice is tender, liquid absorbed, and chicken fully cooked. If the rice looks dry but isn’t done, add a splash more broth and cover again. For liquidier salsa, keep the lid off during the final cooking minutes to allow thickening.
- Melt and Serve: Turn off the heat once the chicken and rice are fully cooked. Fluff the rice gently with a fork around the chicken. Sprinkle the shredded cheese over each chicken breast and cover the pan again for 5 minutes off the heat to allow the cheese to melt. Serve directly from the skillet topped with fresh cilantro, lime wedges, and sliced avocado if desired.
Notes
- Use parboiled rice for best results to ensure it cooks evenly in the skillet.
- You can adjust the level of spiciness by choosing a mild or hot salsa.
- Adding extra chicken broth during simmering helps prevent the rice from drying out.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
- For a lower fat option, use reduced-fat cheese or omit cheese entirely.
