A quick, hearty, and satisfying meal, this Salsa Chicken Rice Skillet is my go-to when I need something comforting without the hassle of multiple dishes. With tender chicken, fluffy rice, zesty salsa, and melted cheese all cooked in one skillet, it’s a dinner I keep on rotation—especially on hectic nights. It’s rich with Tex-Mex flavor and comes together in just 30 minutes.
Why You’ll Love This Recipe
I love how this recipe turns simple pantry staples into something that feels like a complete, flavor-packed meal. It’s a true one-pan wonder—no need for separate pots or sides. The salsa adds just the right amount of kick, the rice gets perfectly tender as it soaks up the savory broth, and the cheese on top ties everything together with melty goodness. Plus, cleanup is easy, and it’s perfect for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1/2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1 cup long grain white rice (uncooked)
1-1/2 cups chicken broth
1-1/2 cups chunky salsa
1 cup canned corn, drained
1 cup shredded cheddar cheese
Fresh cilantro, for garnish (optional)
Directions
I heat olive oil in a large skillet over medium-high heat.
I add the chicken pieces and season with garlic powder, cumin, chili powder, and salt. Then I let it cook until browned on the outside—about 3 to 4 minutes. It doesn’t need to be fully cooked yet.
I stir in the uncooked rice, chicken broth, salsa, and corn. I bring everything to a boil.
Once it’s boiling, I reduce the heat to a simmer, cover the skillet, and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed.
I remove it from heat and sprinkle the shredded cheese on top. Next I cover it again for 2 to 3 minutes until the cheese is melted.
I garnish with fresh cilantro if I have some on hand, and serve it warm.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories: 420 kcal per serving
Variations
I sometimes swap the chicken breasts for boneless thighs if I want a juicier bite.
For extra heat, I use a spicy salsa or add chopped jalapeños while cooking.
To make it vegetarian, I replace the chicken with black beans or a plant-based meat substitute.
I’ve tried adding bell peppers or diced onions for extra veggies and texture.
A sprinkle of pepper jack or Monterey Jack cheese adds another flavor twist I enjoy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes, stirring halfway through. If I’m reheating a large amount, I warm it in a skillet over medium heat with a splash of chicken broth to loosen it up and keep it from drying out.
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FAQs
How spicy is this recipe?
That really depends on the salsa I use. A mild salsa keeps it kid-friendly, but if I’m craving heat, I go for a medium or hot salsa—or even add extra chili powder.
Can I use brown rice instead of white rice?
I can, but I have to increase the cooking time and the amount of liquid. Brown rice takes longer to cook, so I plan for an extra 15–20 minutes and check the liquid levels.
Can I make this dish ahead of time?
Yes, I often make it ahead and reheat it throughout the week. It holds up well in the fridge and still tastes great after a couple of days.
What kind of salsa works best?
I like using a chunky tomato-based salsa for texture and flavor. I avoid watery salsas because they can make the dish too soupy.
Can I freeze leftovers?
Yes, I freeze portions in airtight containers. When I reheat them, I do it on the stovetop with a splash of broth or water, or I use the microwave.
Conclusion
This Salsa Chicken Rice Skillet is one of those recipes I turn to when I want something fast, comforting, and made with ingredients I usually already have. It’s simple, flavorful, and always hits the spot. Whether I’m cooking for family or just prepping meals for the week, this skillet dinner delivers every time.
📖 Recipe:
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Salsa Chicken Rice Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Salsa Chicken Rice Skillet is a quick, one-pan Tex-Mex dinner made with chicken, rice, salsa, and melted cheese. It’s hearty, flavorful, and ready in just 30 minutes—perfect for busy weeknights.
Ingredients
1 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 cup long grain white rice (uncooked)
1 1/2 cups chicken broth
1 1/2 cups chunky salsa
1 cup canned corn, drained
1 cup shredded cheddar cheese
Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with garlic powder, cumin, chili powder, and salt. Cook for 3 to 4 minutes until browned on the outside.
- Stir in the uncooked rice, chicken broth, salsa, and corn. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
- Remove from heat and sprinkle shredded cheddar cheese on top. Cover again for 2 to 3 minutes until the cheese is melted.
- Garnish with fresh cilantro if desired and serve warm.
Notes
Swap chicken breasts with boneless thighs for a juicier texture.
Use spicy salsa or add jalapeños for more heat.
For a vegetarian version, replace chicken with black beans or plant-based meat.
Add bell peppers or diced onions for extra veggies.
Try pepper jack or Monterey Jack cheese for a different flavor profile.
Store leftovers in the fridge for up to 4 days.
To reheat, use the microwave or a skillet with a splash of broth.
Freeze leftovers in airtight containers for future meals.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
