Best 6 Salsa Chicken And Rice Bake Recipes
Craving a flavorful and comforting meal that combines the vibrant flavors of salsa, tender chicken, and fluffy rice? Look no further than this tantalizing Salsa Chicken and Rice Bake. This delectable dish is a symphony of textures and tastes, featuring juicy chicken infused with zesty salsa, nestled atop a bed of fluffy rice. Each bite is a delightful journey, bursting with a harmonious blend of savory, tangy, and slightly spicy notes. The Salsa Chicken and Rice Bake is not only a culinary delight but also a breeze to prepare, making it perfect for busy weeknights or casual gatherings. With minimal prep time and simple ingredients, this dish promises a restaurant-quality meal in the comfort of your own kitchen.
This article presents a collection of tantalizing recipes that revolve around the Salsa Chicken and Rice Bake. From the classic Salsa Chicken and Rice Bake recipe to variations that incorporate different flavors and ingredients, you'll find a recipe that suits your taste preferences. Whether you prefer a traditional version, a creamy rendition, or a spicy twist, there's a recipe here to satisfy your cravings. Get ready to embark on a culinary adventure as we delve into the world of Salsa Chicken and Rice Bake, exploring its versatility and discovering the secrets behind its delightful flavors.
SALSA CHICKEN RICE CASSEROLE
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.
Provided by Gweneth
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA CHICKEN AND RICE CASSEROLE
You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
- Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
- Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g
BAKED SALSA CHICKEN AND RICE
This healthy baked salsa chicken recipe is a delicious and complete meal, made in just one dish with almost no prep work! It's incredibly easy to make, with only a few simple ingredients from the fridge and pantry!
Provided by Laura
Categories Dinner Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- Pound the chicken breasts to a uniform thickness. Rinse the rice in a fine mesh strainer under cold water, until the water runs clear. Open the can of beans and rinse well.
- Add the oil, rice, beans, broth, and half of the salsa to a shallow baking dish. Stir to combine. Lay the chicken breasts on top of the rice mixture, and sprinkle with the taco seasoning.
- Cover the baking dish with foil and set in the oven to cook for 35 minutes.
- Remove the baking dish from the oven and carefully peel back the foil. Pour the remaining half of the salsa on top of the chicken, then top with the cheese.
- Cover the baking dish with foil and set back in the oven to cook for another 15 minutes.
- Remove the baking dish from the oven and carefully peel back the foil. Test the internal temperature of the chicken has reached 165°F (74°C).
- Sprinkle the chicken with cilantro. Remove the chicken breasts and use a fork to gently fluff the rice. Serve immediately.
Nutrition Facts : Calories 580 kcal, Carbohydrate 48 g, Protein 68 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 167 mg, Sodium 1178 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
- remove onion mixture from pan and saute chicken pieces just to brown a little.
- add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
- add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
SALSA CHICKEN AND RICE CASSEROLE
Make and share this Salsa Chicken and Rice Casserole recipe from Food.com.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350*. In medium dish or bowl mix cheeses together.
- Set aside.
- In another bowl, combine soups, onion, salsa and mix together.
- In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
- Repeat layers.
- Bake at 350*for about 40 minutes or until bubbly.
Tips:
- For the best flavor, use ripe tomatoes and fresh herbs.
- If you don't have salsa, you can make your own by blending together tomatoes, onions, cilantro, and jalapenos.
- You can use any type of rice you like in this recipe, but long-grain rice is a good choice because it cooks quickly and evenly.
- If you want a more flavorful dish, you can brown the chicken before adding it to the casserole.
- This recipe is also a great way to use up leftover chicken.
- To make this dish ahead of time, simply prepare the casserole according to the recipe and then refrigerate it for up to 24 hours. When you're ready to serve, bake the casserole as directed.
Conclusion:
Salsa chicken and rice bake is a delicious and easy-to-make meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken. This dish is sure to be a hit with your family and friends.
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