Description
Baked Salsa Chicken and Rice is a vibrant, one-pan dish that brings the flavors of Mexico straight to your dinner table. Perfect for busy weeknights, this recipe combines juicy chicken breasts with colorful bell peppers and zesty salsa, all baked to perfection over a bed of fluffy rice. With just 10 minutes of prep time, it’s an effortless meal that the whole family will enjoy. Top it off with melted cheese and fresh herbs for a delightful finish. Whether you’re preparing for family dinners or casual gatherings, this dish is sure to impress!
Ingredients
Scale
- 1 tablespoon olive oil
- 4 chicken breasts (about 3 ounces each)
- 1 tablespoon taco seasoning
- 2 bell peppers (red and green) 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 and sliced jalapeños for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken with taco seasoning and sear for 2 minutes on each side.
- Mix chicken stock and 1 cup salsa in a measuring cup.
- Turn off heat, remove chicken, add chopped bell peppers and rice to the skillet, then pour stock mixture over them.
- Nestle the chicken back into the skillet and spoon remaining salsa on top.
- Bake covered for 40 minutes; then uncover, sprinkle cheese on top, and bake until melted (10-15 minutes).
- Serve hot with optional toppings like cilantro or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg