Easy Baked Salsa Chicken and Rice
A hearty and quick meal combining tender chicken, zesty salsa, and fluffy rice, perfect for family dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4 pieces chicken breasts (about 3 ounces each)
- 1 tablespoon taco seasoning
- 2 pieces bell peppers (chopped; red and green)
- 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 (optional)
- Sliced jalapeños (optional)
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- In a large oven-safe skillet, add the olive oil over medium-high heat.
- Season the chicken breasts on both sides with taco seasoning.
- Sear chicken breasts in the skillet for about two minutes on each side until golden brown.
- Mix chicken stock with 1 cup of salsa in a liquid measuring cup.
- Remove the chicken breasts and add the chopped bell peppers and rice to the skillet.
- Pour the chicken stock and salsa mixture over the rice and bell peppers.
- Nestle the seared chicken breasts back into the rice mixture.
- Spoon the remaining 1 1/2 cups of salsa over the chicken breasts and cover with a lid or foil.
Cooking
- Bake in the preheated oven for 40 minutes.
- After 40 minutes, remove the lid and sprinkle shredded cheddar cheese over the chicken.
- Return to the oven and continue baking uncovered for an additional 10-15 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove from the oven and let it rest before garnishing with chopped cilantro and sliced jalapeños.
Notes
Serve with a side salad or tortilla chips for added crunch. Leftovers are flavorful and can be used for work lunches.