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Salsa Chicken Rice Skillet

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This Salsa Chicken Rice Skillet is a cheesy, one-pan dinner made with seasoned chicken, wild rice, salsa, and beans. It’s loaded with flavor and ready in under 30 minutes, making it the perfect easy weeknight meal.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

  • For the Chicken:
  • 1 lb boneless skinless organic chicken breasts
  • 2 tablespoons organic extra virgin olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste
  • For the Salsa Rice:
  • 1 tablespoon butter
  • 1 1/2 cups long grain and wild rice blend
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • Juice of 1 organic lime
  • 1 3/4 cups low sodium chicken broth
  • 1 cup mild salsa (plus extra for serving)
  • 15 oz pinto beans, drained
  • 1 1/2 cups shredded Colby Jack cheese
  • 1 organic avocado, sliced
  • 2 tablespoons diced green onions

Instructions

  1. Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown (it will not be fully cooked). Remove and set aside.
  3. Add the butter and remaining 1 tablespoon olive oil to the skillet. Stir in the rice blend and toast lightly for a minute.
  4. Add garlic salt, cumin, lime juice, chicken broth, salsa, and drained pinto beans. Stir to combine and bring to a boil.
  5. Return the seared chicken breasts to the skillet, nestling them on top of the rice mixture. Reduce heat to a simmer, cover, and cook for 15 minutes, or until rice is tender and liquid is absorbed.
  6. Remove lid, sprinkle cheese over the chicken breasts, and cover again for a minute or two until cheese is melted.
  7. Top with sliced avocado, extra salsa, and diced green onions. Serve hot.

Notes

  • Use rotisserie chicken for an even quicker version—just skip the searing and add cooked chicken before melting the cheese.
  • Add jalapeños or hot salsa for a spicier kick.
  • Use a different cheese blend like Mexican or cheddar if preferred.
  • This dish makes great leftovers—store in the fridge for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 559
  • Sugar: 4g
  • Sodium: 710mg
  • Fat: 26g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 7g
  • Protein: 38g
  • Cholesterol: 95mg

Find it online: https://iamstarved.com/salsa-chicken-rice-skillet/