Baked Salsa Chicken and Rice Recipe
Introduction
Baked Salsa Chicken and Rice is a simple, flavorful one-dish meal perfect for busy weeknights. With tender chicken breasts baked in zesty salsa and seasoned rice, this recipe requires minimal prep and delivers big on taste.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 1/2 cups salsa
- 1 3/4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large baking dish, combine the rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Stir well to mix evenly.
- Step 2: Place the chicken breasts on top of the rice mixture. Cover the baking dish tightly with foil and bake for 45-50 minutes, until the chicken is cooked through and the rice is tender.
Tips & Variations
- For added flavor, sprinkle shredded cheese over the chicken during the last 5 minutes of baking.
- Use green salsa for a milder, tangier twist or add diced jalapeños for extra heat.
- Make sure to tightly cover the dish with foil to ensure the rice cooks properly and stays moist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in the oven, adding a splash of broth or water to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Adjust cooking time to about 1 hour and increase broth by 1/2 cup.
Is it possible to prepare this recipe in advance?
Yes, you can assemble the dish the night before and refrigerate it. Bake it fresh the next day, adding a few extra minutes to the cooking time since the ingredients will be cold.
PrintBaked Salsa Chicken and Rice Recipe
Baked Salsa Chicken and Rice is a simple, flavorful one-pan meal that combines juicy chicken breasts with seasoned rice and zesty salsa, baked together for an effortless and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Rice and Salsa Mixture
- 1 cup long-grain white rice
- 1 cup salsa (mild or medium, based on preference)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the dish.
- Prepare the baking dish: In a 9×13 inch baking dish, evenly spread the uncooked rice. Pour the salsa and chicken broth mixture over the rice, then sprinkle in the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir gently to combine and evenly distribute the spices.
- Add the chicken breasts: Place the chicken breasts on top of the rice mixture, ensuring they are partially submerged in the liquid.
- Bake the dish: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 to 50 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
- Rest and serve: Remove the foil and let the dish rest for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
Notes
- For extra flavor, sprinkle shredded cheese over the chicken during the last 10 minutes of baking.
- Use brown rice, increase baking time by 15 minutes, and add 1/4 cup more broth.
- Leftovers keep well refrigerated for up to 3 days.
- Adjust the spice level by selecting mild, medium, or hot salsa according to your taste.
Keywords: baked chicken, salsa chicken, baked chicken and rice, one-pan meal, easy dinner, Mexican-inspired
