Salsa Chicken Rice Skillet

This Salsa Chicken Rice Skillet is a quick, one-pan dinner packed with bold Mexican flavors, tender chicken, hearty rice, beans, melty cheese, and fresh toppings. Made with wholesome ingredients and ready in under 30 minutes, it’s the perfect weeknight meal that the whole family will love.

Why You’ll Love This Recipe

This dish is everything you want in a dinner: simple prep, minimal cleanup, and tons of flavor. The chicken is seared with warm spices, then simmered in a flavorful rice and salsa blend until juicy and tender. It’s finished with a generous topping of melted cheese, creamy avocado, and fresh green onions. With protein, grains, and veggies all in one skillet, it’s a complete, comforting meal that’s both satisfying and easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 1 lb boneless skinless chicken breasts

• 2 tablespoons olive oil, divided

• ½ teaspoon garlic powder

• ½ teaspoon chili powder

• ¼ teaspoon ground cumin

• Salt and pepper, to taste

For the Salsa Rice:

• 1 tablespoon butter

• 1½ cups long grain and wild rice blend

• 1 teaspoon garlic salt

• 1 teaspoon ground cumin

• Juice of 1 lime

• 1¾ cups low sodium chicken broth

• 1 cup mild salsa (plus more for serving)

• 15 oz can pinto beans, drained

• 1½ cups shredded Colby Jack cheese

• 1 avocado, sliced

• 2 tablespoons diced green onions

Directions

1. Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt, and pepper.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden (chicken will not be fully cooked). Remove and set aside.

3. Add butter and the remaining tablespoon of olive oil to the same skillet. Stir in the rice blend and toast lightly for 1–2 minutes.

4. Add garlic salt, cumin, lime juice, chicken broth, salsa, and drained pinto beans. Stir well to combine.

5. Nestle the seared chicken breasts into the rice mixture. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.

6. Remove the lid and sprinkle shredded cheese over the chicken. Cover again briefly to melt the cheese.

7. Top with sliced avocado, extra salsa, and diced green onions before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Spicier Version: Use medium or hot salsa, or add diced jalapeños.

• Black Bean Swap: Substitute black beans for pinto beans for a different flavor and texture.

• Cilantro Lime Twist: Stir fresh chopped cilantro into the rice just before serving.

• Cheese Options: Try pepper jack or cheddar for a different cheese flavor.

• No Rice Blend: Use plain white or brown rice if preferred. Adjust cooking time accordingly.

• Add Veggies: Stir in corn, zucchini, or diced bell peppers with the beans.

• Low Carb: Use cauliflower rice instead of regular rice for a low-carb option.

• Vegan Version: Replace chicken with tofu or chickpeas and use vegan cheese.

• One-Step Method: Dice the chicken before searing and cook it fully in the first step for easier serving.

• Tortilla Bowl: Serve over or with toasted tortillas or in a tortilla bowl for added crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm in a skillet over medium heat with a splash of chicken broth to keep it moist, or microwave in 30-second intervals until heated through.

This dish is freezer-friendly. Allow it to cool completely, then freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use brown rice instead of wild rice blend?

Yes, but you may need to increase the liquid and cooking time. Brown rice takes longer to cook than white or wild rice blends.

Can I make this recipe with chicken thighs?

Absolutely. Boneless, skinless chicken thighs work great and stay juicy. Just adjust the cooking time as needed.

Is this dish spicy?

Not by default. Using mild salsa keeps the heat low, but you can adjust it by choosing a spicier salsa or adding chili flakes.

Can I use canned chicken?

Fresh chicken is recommended for best flavor and texture, but canned chicken can work in a pinch. Skip the searing step and stir it in at the end to heat through.

What can I serve with this dish?

It’s a complete meal on its own, but tortilla chips, a green salad, or roasted vegetables make great sides.

Can I use store-bought taco seasoning?

Yes, you can substitute the garlic powder, chili powder, and cumin with your favorite taco seasoning blend.

Can I make this dairy-free?

Yes, just omit the cheese or use a dairy-free cheese alternative.

How do I know when the chicken is fully cooked?

Use a meat thermometer—the internal temperature should reach 165°F.

Can I cook the rice separately?

This dish is designed as a one-skillet meal, but if needed, you can cook the rice separately and combine at the end.

How do I keep the rice from sticking to the skillet?

Use a nonstick or well-seasoned skillet, and don’t skip the oil and butter. Stir the rice occasionally while toasting and cooking.

Conclusion

This Salsa Chicken Rice Skillet is the perfect go-to for busy nights when you need something easy, hearty, and full of flavor. With minimal prep, one pan, and bold Mexican-inspired ingredients, it’s a meal that’s guaranteed to satisfy—and one you’ll want to make again and again.

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