Name: Salsa Chicken Rice Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; 1 cup long grain white rice (uncooked); 1 1/2 cups chicken broth; 1 cup salsa (your favorite variety); 1 cup corn kernels (fresh, canned, or frozen); 1 cup black beans, drained and rinsed; 1 1/2 cups shredded cheddar cheese; Chopped cilantro, for garnish (optional); Lime wedges, for serving (optional)

A flavorful, one-pan dinner that brings together everything I love about comfort food—this Salsa Chicken Rice Skillet is savory, cheesy, and packed with hearty ingredients. With juicy chicken, tender rice, zesty salsa, and melty cheddar, it’s a dish I can whip up quickly on busy nights without sacrificing flavor or satisfaction.

Ingredients

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

1 tablespoon olive oil

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1/2 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

1 cup long grain white rice (uncooked)

1 1/2 cups chicken broth

Salt and pepper to taste

1 cup salsa (your favorite variety)

1 cup corn kernels (fresh, canned, or frozen)

Chopped cilantro, for garnish (optional)

1 cup black beans, drained and rinsed

1 1/2 cups shredded cheddar cheese

Lime wedges, for serving (optional)

Directions

I heat olive oil in a large skillet over medium-high heat.

Then I add the chicken and season it with garlic powder, onion powder, cumin, chili powder, salt, and pepper. I cook it until browned on all sides, about 5-6 minutes.

I stir in the uncooked rice, chicken broth, salsa, corn, and black beans, then bring the mixture to a boil.

Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

I remove the skillet from heat, sprinkle shredded cheddar cheese on top, and cover it again until the cheese melts, about 2-3 minutes.

I garnish with chopped cilantro and serve with lime wedges if I’m using them.

Servings and timing

This recipe serves 4 people and takes about 35 minutes from start to finish. It includes 10 minutes of prep time and 25 minutes of cooking. Each serving has approximately 420 kcal, making it a satisfying and balanced meal for lunch or dinner.

Variations

I swap the chicken breast for ground turkey or rotisserie chicken when I need to save more time.

For extra heat, I add diced jalapeños or use a spicy salsa.

Sometimes I mix in bell peppers or zucchini for more vegetables.

I use brown rice instead of white rice, though I cook it longer and adjust the liquid.

For a dairy-free version, I skip the cheese or use a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the microwave or stovetop. If the rice has dried out a bit, I add a splash of chicken broth or water to bring back the moisture. I avoid freezing this dish because the texture of the rice and cheese can change.

FAQs

How spicy is this dish?

The heat level depends on the salsa I use. I go with mild for a family-friendly version or medium to hot if I want a spicier kick.

Can I use brown rice instead of white rice?

Yes, I can, but it needs a longer cooking time and possibly more liquid. I keep an eye on it and adjust as needed.

Is this recipe gluten-free?

If I use a gluten-free salsa and chicken broth, then yes, it can be gluten-free. I always double-check my ingredients to make sure.

Can I make this ahead of time?

I often make it ahead and reheat it later—it holds up well. I just store it in the fridge and warm it in portions as needed.

What can I serve with this dish?

While it’s a full meal on its own, I sometimes serve it with a side salad, tortilla chips, or sautéed veggies for extra freshness and crunch.

Conclusion

This Salsa Chicken Rice Skillet is my go-to for quick, hearty dinners that don’t skimp on flavor. With just one pan, simple ingredients, and a crowd-pleasing combo of cheese, chicken, and spice, it’s a recipe I keep in rotation all year round. Whether I’m cooking for family or meal-prepping for the week, it always delivers satisfying results.

📖 Recipe:

Salsa Chicken Rice Skillet

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A one-pan, flavorful meal with juicy chicken, tender rice, zesty salsa, and melty cheddar cheese. Perfect for busy weeknights and customizable to your taste.