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
