Description
This easy Baked Salsa Chicken and Rice is a flavorful Mexican-inspired one-pan dinner made with tender taco-seasoned chicken, fluffy rice, bell peppers, and plenty of salsa. Topped with melted cheddar cheese and fresh garnishes, it’s a simple and satisfying weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 4 chicken breasts, about 3 ounces each
- 1 tablespoon taco seasoning
- 2 bell peppers, chopped
- 1 1/4 cups long grain white rice
- 3 cups chicken stock
- 1 cup fat-free salsa, for the rice
- 1 1/2 cups fat-free salsa, for the chicken
- 1/2 cup shredded cheddar cheese
- Chopped cilantro, for serving (optional)
- Sliced jalapeños, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Season both sides of the chicken breasts with taco seasoning. Sear the chicken in the skillet for about 2 minutes per side. The chicken does not need to cook through at this stage; the goal is to develop flavor on the outside of the chicken and in the pan.
- In a liquid measuring cup, mix the chicken stock with 1 cup of salsa.
- Turn off the heat. Remove the chicken breasts to a plate, then add the chopped bell peppers and rice to the skillet. Pour the stock mixture over the rice and peppers and mix well.
- Return the chicken breasts to the skillet, nestling them into the rice mixture.
- Spoon the remaining 1 1/2 cups salsa over the chicken breasts. Cover the skillet with a lid or aluminum foil and bake for 40 minutes.
- Remove the lid or foil and sprinkle the shredded cheddar cheese over the chicken. Continue baking uncovered for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is cooked through.
- Remove the skillet from the oven and serve with fresh cilantro, sliced jalapeños, and sour cream if desired.
Notes
- To save time, skip browning the chicken. Simply place the raw seasoned chicken breasts on top of the rice mixture, spoon salsa over them, cover, and bake as directed.
- Because skillet and oven temperatures can vary, use an instant-read thermometer to make sure the chicken reaches 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- This dish can be frozen for up to 3 months when well protected from freezer burn.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican