Dinner will never be under seasoned when you serve this salsa chicken and rice bake. Once you toast the rice in a pot everything else cooks up in one casserole dish. Squeeze fresh lime juice over the cooked chicken for the perfect bite!
INGREDIENTS
Here’s what you need to get salsa chicken on the dinner table this week.
- Chicken breasts. I use 2 large pieces, butterfly them to make 4 pieces, then pound them to an even thickness, not too thin though or they will get too dry when baking.
- Cheddar cheese. I always like using sharp or extra sharp. Get yourself a box grater if you don’t have one and grate the cheese yourself. If you use pre-shredded bagged cheese it won’t melt the right way and won’t get that irresistible cheese pull.
- Jarred salsa. Just use your favorite brand. I recommend a smooth salsa though instead of a chunky one.
- Tomato paste mixed with water. This is going to make an epically delicious baked rice.
- Seasonings: Garlic powder, cumin, smoked paprika, chicken bouillon powder, salt, pepper.
- Jasmine rice.
- Butter.
- Garlic.
- Limes. Squeeze these overtop the cooked dish…it’s incredible!
Take the seasonings and combine them in a little bowl first, then sprinkle over the chicken. I like to do this to get an even distribution of all the spices and avoid little pockets of concentrated spice.
WHAT TO SERVE WITH SALSA CHICKEN
I love a casserole since your side is already prepared with the main dish! And this rice is so loaded with flavor I think you should keep any additional side minimal so that the chicken and rice has it’s chance to shine. Here are some ideas for simple sides:
- Chips with guac
- Cooked frozen corn
- Garden salad
- Steamed broccoli
- Pickled red onions
I just ate mine with some chips, this dish was filling on it’s own for me!
LEFTOVER STORAGE AND REHEATING
Store leftovers in an airtight container in the fridge and eat within 3 days for best flavors and freshness. To reheat, I like to cut the chicken into smaller pieces first to reduce the amount of reheating cooking time needed, then choose from one of these three methods:
- Oven. Heat your oven to 300 degrees then reheat for 10 minutes.
- Stovetop. Add the chicken and rice to a pan and add a little water or even a broth or stock if you have some in the fridge. Cover with foil then reheat over medium-low for 10 minutes.
- Microwave. The fastest and work lunch friendly option. Reheat for about 2 minutes, or until everything is nice and hot.
Include lime wedges to squeeze overtop for extra moisture, and even a dollop of sour cream.
For more chicken baked dinners try some of these blog favorites!
French Onion Chicken Thighs
Chicken Orzo Pasta Bake
Jalapeño Popper Chicken
Baked BBQ Chicken Thighs
Salsa Chicken and Rice
Not quite a one pot dish, but salsa chicken and rice only needs one pot and a casserole dish! Loaded with flavor from seasoned chicken, salsa, Cheddar cheese, and rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Bake
Ingredients
2 large chicken breasts, butterflied to make 4 pieces and pounded to even thickness
2 cups shredded Cheddar cheese
2 and 1/2 cups water
1 cup salsa, I prefer a smooth salsa but use whatever type is your favorite
1 cup dry Jasmine rice
3 tablespoons tomato paste
2 cloves of garlic, grated
2 tablespoons butter
2 teaspoons chicken bouillon powder
1/4 teaspoon salt
Limes for garnishing
For the chicken seasoning
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
Instructions
1. Preheat your oven to 400 degrees. Spray a 9×13 casserole dish with cooking spray. In a small bowl combine all of the ingredients for the chicken seasoning and season both sides of all 4 pieces of chicken.
2. In a bowl add the 2 and 1/2 cups of water and whisk in the tomato paste, set aside.
3. In a pot, melt the butter and add the chicken bouillon powder and stir to blend into the butter. Pour in the 1 cup of dry rice and stir to coat in the butter. Over medium-low heat toast the rice for 3 and 1/2 – 4 minutes, stirring occasionally to make sure no pieces are burning. In the last minute of cooking add the grated garlic and stir to incorporate into the rice. Carefully pour in the water tomato paste mixture.
4. Increase the heat to medium and heat for 5 minutes. You want the mixture to be steaming hot but does not need to be bubbling or simmering. After 5 minutes, turn off the heat.
5. Carefully pour the rice mixture into the casserole dish and spread the rice evenly across the bottom. Place the 4 pieces of chicken on top, spoon the salsa over top of the chicken, then sprinkle the cheese over top (it’s ok if some cheese is on top of the rice).
6. Bake for 40 minutes, check the internal temperature of the chicken to make sure 165 degrees has been reached. If not, continuing baking for 5 minutes and retest.
Let rest for 5 minutes out of the oven then serve! Squeeze lime wedges overtop for the best bite.
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