Salsa Chicken & Rice

Prep Time
Cook Time
1h 15m
Ready In

"This is a meal I usually just throw together and not measure until my daughter asked me what the recipe was because she wanted to make it for her and her husband; I told her I would make this for them and measure and write it down as I went along. This is a tasty meal and so easy to put together."

Original recipe yields 2 servings


  • Serving Size: 1 (510.7 g)
  • Calories 584.2
  • Total Fat - 16.7 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 554.5 mg
  • Sodium - 1147.2 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.8 g
  • Protein - 46.4 g
  • Calcium - 172.3 mg
  • Iron - 6.4 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.1 mg

Step 1

Melt the oil in a small skillet over medium-high heat; add onions and garlic and cook until onions are translucent.

Step 2

Coat a 9X9 inch casserole dish with non-stick cooking spray; place the chicken tenders in the middle of the dish and add 1/4 cup of the rice at both the top and bottom of the dish; pour the water slowly over the rice a bit at a time.

Step 3

Season the chicken with salt and pepper and pour the cooked onion and garlic over the chicken.

Step 4

Pour the salsa sauce over the chicken and rice making sure everything is covered by the sauce; cover and place in a preheated 350 degree Fahrenheit oven and cook for 30 minutes.

Step 5

Remove from oven and check if you need to add more liquid, this will depend on the type of salsa sauce you are using, you do not want this to be dry so add a bit of water if necessary; cover and return to oven to cook for another 30 minutes.

Step 6


Tips & Variations

No special items needed.



What a great recipe. I scale it down to one portion and use a chicken thigh instead of breast. Home made salsa...Delish!

review by:
(10 Jun 2016)