One Pot Salsa Chicken and Rice
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
4
Prep Time
5 minutes
Cook Time
40-45 minutes
This simple but filling chicken and rice dish can be customized with your favorite Chimayo Tradition or New Mexico Salsa. Kick up the heat even further with the optional jalapeño slices, or keep it mild.
Ingredients
- 1 Tablespoon Olive Oil
- 4 Boneless, Skinless Chicken Breasts (About 1 ½ Pounds)
- 1 Teaspoon Ground Cumin
- Salt and Pepper to Taste
- 1 Bell Pepper
- 1 Small White Onion
- 1 Clove Garlic, Minced
- 1 Cup White Rice
- 2 Cups Chicken Stock
-
1 Cup of Your Favorite Chimayo Tradition Salsa
- 4 oz Monterey Jack Cheese, Shredded
- Chopped Cilantro and Sliced Jalapenos for Serving (Optional)
Directions
Preheat oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat.
- Season the chicken breasts with cumin, salt, and pepper. Sear the chicken breasts in the skillet for about 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside. Note: Chicken will not be fully cooked.
- In the same skillet, add the diced bell pepper and onion. Sauté for about 4-5 minutes until the vegetables are softened.
- Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add chicken stock, rice, and salsa, stirring to combine.
- Nestle the seared chicken breasts back into the skillet, on top of the rice mixture.
- Sprinkle the shredded cheese evenly over the top of the chicken and rice.
Carefully transfer skillet to oven to bake, uncovered, for 25-30 minutes, or until the rice is cooked and the chicken is fully cooked through, at least 165°F.
- Serve with chopped cilantro and sliced jalapeños if desired.
