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Salsa Chicken and Rice

Today I thought I would share my salsa chicken and rice recipe. This is a very versatile recipe that I make and can be used a couple of ways. My original way was simply as a one pot dish with full pieces of chicken breasts covered in melted cheese over salsa rice. My usage of this recipe has evolved though through the years where sometimes I shred the chicken. This mixture can then be used inside tortillas as a burrito or put over nachos to make shredded chicken nachos.

Salsa Chicken and Rice

If you are looking for a quick and easy meal, this is also a great option. It requires a little attention at the beginning, but then you can set a timer and leave it. This comes in handy on those days when you don’t really have the time to babysit a meal or have to get ready for soccer practice that night.

Salsa Chicken and Rice

So without further ado, here you go!

Salsa Chicken and Rice


  • 3-4 boneless chicken breasts
  • 24 oz of your favorite salsa
  • 4 servings of uncooked rice (amount varies based on type of rice you use)
  • 4 oz of shredded cheddar cheese (more to taste)
  • 1-2T of extra virgin olive oil
  • water
  • Tortillas or Nachos optional.


Start by heating up a 2 to 3 inch tall pan over medium heat. You’re then going to sear your chicken breasts on all sides in a tablespoon or two of extra virgin olive oil. You want to make sure the chicken is cooked about half way through. I try to make sure the chicken breasts are all around the same thickness so they can cook at the same rate.


After your chicken breasts are about 1/2 way cooked through, I add my salsa and rice. I then refill my salsa jar about 2/3rds full of water (approximately 2 cups) and dump that into my pan as well. The extra water is needed to cook the rice and will not make this dish soupy. Bring the pan to a slight boil and reduce heat to a low simmer, cover and cook for about 20-25 minutes. In this time the rice will cook, absorbing the water. At the very end I put shredded cheddar cheese all over the chicken, and replace my lid for a few minutes to melt the cheese.

I then either A. Serve each person a chicken breast over salsa rice or B. shred the chicken and return it to the pan, mix it up and put it over nachos or in tortillas. I typically add some extra cheese if I am shredding the chicken and sometimes add a little extra salsa as well.

I hope you enjoy this simple, versatile recipe!

Thanks for reading!


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