Cheesy Salsa Chicken and Rice
This salsa chicken and rice bake is a Mexican-inspired recipe perfect for any easy dinner night menu. With this 30 minute meal you can have a filling dinner ready in no time.
Servings: 10 servings
Calories: 225kcal
Cost: Recipe $7.88 / Serving $0.79
Ingredients
- 2 cups water ($0.00)
- 2 cups chunky salsa ($1.88)
- 4 cups white quick-cook rice (5-minute) ($2.56)
- 1-2 cups cooked chicken, diced or shredded ($1.44)
- 1-2 cups cheddar cheese, shredded ($2.00)
Optional Toppings
- Black beans, canned, drained and rinsed
- Whole kernel corn, canned and drained or frozen
- Diced tomatoes, canned and drained
- Green onions, chopped
Instructions
- Cook the rice. In a medium pot, bring the water and salsa to a boil. Stir in the quick-cook rice, cover, remove from heat, and let rest for 5 minutes.
- Preheat and prep. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Assemble the casserole. Spread the cooked salsa rice evenly in the baking dish. Top with the cooked chicken.
- Add cheese and toppings. Sprinkle the shredded cheese over the top and add any optional toppings if using.
- Bake. Bake for 15 minutes, until the cheese is melted and the chicken is heated through.
- Serve. Serve warm.
Video
Notes
- Salsa choice. Use a salsa you enjoy, as it provides most of the flavor.
- Stovetop option. This dish can be made entirely on the stovetop by stirring the chicken and cheese into the hot rice until melted.
- Rice swaps. Designed for white quick-cook rice. Other rice types may require adjusted liquid amounts and cook times.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 25.1g | Protein: 11.6g | Fat: 8.1g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.4g | Trans Fat: 0.2g | Cholesterol: 35.4mg | Sodium: 515.1mg | Potassium: 84.7mg | Fiber: 1.6g | Sugar: 3.3g | Vitamin A: 67.9IU | Calcium: 146.8mg | Iron: 0.4mg
