Baked Salsa Chicken and Rice

This easy Baked Salsa Chicken and Rice recipe is a super easy Mexican-inspired weeknight meal made in only one pan! Make it with basic pantry and freezer ingredients you probably already have in your kitchen!

 

Estimated reading time: 8 minutes

Everybody loves a good comfort food meal, and this Baked Salsa Chicken and Rice is not only warm and comforting, it’s also one of the easiest meals we’ve ever made. In our house there are always bonus points for set-it-and-forget-it meals, simple one pot dishes, and dump and go casseroles, and this salsa chicken recipe is all that and more. It’s one of our go-to meals for busy weeknights and we know you’ll love it as much as we do!

There are SO many reasons we love this baked salsa chicken and rice recipe. Here are just a few!

1. It’s EASY and CONVENIENT: With just one pan and minimal prep and clean-up, this whole meal is on the table in under 1 hour.
2. It’s FLAVOURFUL: Taco seasoning, salsa, and cheese are the perfect trio even kids love!
3. It’s GREAT for MEAL PREP: It can easily be made in advance and stored in the fridge or freezer.
4. It’s CUSTOMIZABLE: Adjust the spice level, veggies, and toppings to your preference.

Here’s how to make this baked salsa chicken and rice the BEST it can be!

Cook your chicken and rice covered for the first 40 minutes. This ensures even cooking of both the chicken breasts and the rice. If your baking dish doesn’t have a lid, cover it with aluminum foil, making sure the steam won’t escape.

Salsa is the backbone of this recipe so make sure you use one that you enjoy eating with tortilla chips or tacos. We prefer using a chunky salsa for this recipe and usually go for fat free and low sodium.

Make a flavourful base for your rice by mixing one cup of salsa into the stock, ensuring the flavours are going to spread evenly throughout the dish.

Check the internal temperature of the chicken breast and don’t cook it past 165 degrees Fahrenheit (74 degrees Celsius). If the chicken breasts you’re using are thin, check them after 30-35 minutes, if they are thicker, 40-45 minutes.

If you have the time, sear the seasoned chicken breasts on all sides. Add in the peppers and the rice and sauté, then add the stock mixture and continue with the recipe. Searing the chicken and toasting the rice will add depth of flavour to your dish.

Running into trouble with this recipe? Here are some issues you might encounter and how to fix and prevent them!

If the rice is still crunchy after the 40 minutes and all the stock is gone, add 1/2 cup of extra stock and cook covered for another 5-10 minutes.

If you don’t like spicy food, make sure you use a mild salsa and don’t add any sliced fresh or pickled jalapeños.

If your chicken breasts are done cooking (they reached 165 degrees Fahrenheit or 74 degrees Celsius internal temperature) when you remove the lid, simply broil your chicken and rice after adding the cheese for just 2 minutes, so the cheese has a chance to melt without overcooking the protein.

To add more flavour consider adding some chopped onion, crushed garlic, and some cumin. At the end of cooking, squeeze some lime juice over the chicken. You can also season the chicken breasts the night before and leave them in a container in the fridge to let the flavour infuse.

Here’s everything you’ll need to make this baked salsa chicken recipe (paid links):

• Cutting Board and a large knife
• measuring cups and spoons
• liquid measuring cups
• Tongs 
• cheese grater
• Cast Iron Skillet or other oven-safe skillet
• Instant Read Thermometer

Here are the ingredients you’ll need to have on hand to make this baked salsa chicken and rice recipe (paid links):

• 1 tablespoon olive oil
• 4 chicken breasts (about 3 ounces each)
• 1 tablespoon taco seasoning
• 2 bell peppers (I use red and green) chopped
• 1 1/4 cup long grain white rice
• 3 cups chicken stock
• 2 1/2 cups fat free salsa 
• 1/2 cup shredded cheddar cheese
• chopped cilantro and sliced jalapeños for serving optional

Take this salsa chicken recipe to the next level with one of these delicious variations on the basic recipe!

1. Chicken thighs: Replace the chicken breasts with chicken thighs. If you choose skin on, make sure you brown them well on the top so the skin renders all the fat.
2. Vegetarian: Skip the chicken altogether and add 1 can of black beans and 2 cups of corn or even chickpeas for plant-based protein.
3. Spicy: Add a few pinches of cayenne pepper to the chicken and in the stock mixture.
4. Veggie: Add corn, chopped up zucchini, and black beans to the rice.
5. Topping twists: Top with guacamole, sour cream, and crushed up tortilla chips for more flavour and texture.

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