One-Pan Salsa Chicken Rice Skillet – This One-Pan Salsa Chicken Rice Skillet is a perfect dinner recipe that will satisfy your craving for a flavorful, yet easy-to-make meal. With a combination of juicy chicken, rice, pinto beans, and spices, this recipe is packed with flavors that are sure to impress your taste buds. The recipe is straightforward and requires minimal prep time, making it an ideal weeknight dinner option.
My husband and I love this Salsa Chicken Rice Skillet recipe! It has become a staple in our household because it is delicious, easy to make, and perfect for busy weeknights. I remember the first time I made it for my family; they were skeptical about the combination of rice, chicken, and salsa, but they were blown away by the flavors! Since then, I have been making this dish regularly, and it has become one of our favorites.
Why This One-Pan Salsa Chicken Rice Skillet Recipe Is A Must-Try?
- One-Pan Wonder: This recipe is made in just one skillet, making clean-up a breeze.
- Easy to Make: With minimal prep time and simple ingredients, this recipe is perfect for busy weeknights.
- Packed with Flavor: The combination of spices, salsa, and beans creates a delicious and flavorful dish that will leave your taste buds wanting more.
- Versatile: This recipe can be easily customized to your taste. You can swap the protein for shrimp, beef or tofu, and adjust the spice level to your preference.
Ingredients:
- 1 lb. boneless skinless organic chicken breasts (454g)
- 2 tbsp. Great Value Organic Extra Virgin Olive Oil, divided (30ml)
- 1/2 tsp Great Value Organic Garlic Powder (2.5g)
- 1/2 tsp Great Value Organic Chili Powder (2.5g)
- 1/4 tsp Great Value Organic Cumin (1.25g)
- Salt and Pepper, to taste
- 1 tbsp. butter (14g)
- 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend (270g)
- 1 tsp Great Value Organic Garlic Salt (5g)
- 1 tsp Great Value Organic Cumin (5g)
- Juice of 1 organic lime
- 1 3/4 cup Great Value Organic low sodium Chicken Broth (415ml)
- 1 cup Great Value Organic Mild Salsa, plus extra for serving (240g)
- 15 oz. Great Value Organic Pinto Beans, drained (425g)
- 1 1/2 cups Colby Jack Cheese, shredded (170g)
- 1 organic avocado, sliced
- 2 tbsp. organic green onions, diced
Directions:
Begin by seasoning both sides of the chicken breasts with garlic powder, chili powder, cumin, salt, and pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of Great Value Organic Extra Virgin Olive Oil. Once hot, sear the chicken for 3 minutes per side until golden brown. The chicken won’t be cooked through at this point. Remove the chicken from the skillet and set it aside.
To the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil.
Once boiling, nestle the chicken breasts back on top of the rice mixture. Reduce the heat to a simmer and cover the skillet with a lid. Let it cook for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt.
Finally, top the skillet with sliced avocado, extra salsa, and diced green onions. Serve and enjoy!
Notes:
- You can use any type of organic chicken breast in this recipe, but boneless and skinless is recommended.
- If you don’t have Great Value Organic Extra Virgin Olive Oil, you can use any other type of olive oil.
- Make sure to drain the pinto beans before adding them to the skillet.
- For a spicier dish, you can use medium or hot salsa instead of mild.
- If you want to make this recipe vegetarian, you can skip the chicken and add more beans or vegetables instead.
- This dish is best served fresh, but it can be stored in the refrigerator for up to 3 days.
In conclusion, this Salsa Chicken Rice Skillet is a delicious and satisfying one-pan meal that is perfect for a busy weeknight or a lazy weekend dinner. The combination of juicy chicken, flavorful rice, and creamy avocado makes every bite a burst of flavors and textures. With simple ingredients and easy-to-follow directions, this recipe is a breeze to make, even for beginner cooks. Plus, it is versatile enough to be customized to your liking, whether you want to spice it up with extra chili powder or add some veggies for a boost of nutrition. So, next time you’re looking for a comforting and tasty meal that can be made in one skillet, give this Salsa Chicken Rice Skillet a try!
FAQs
Can I use brown rice instead of the long grain and wild rice blend?
Yes, you can use any type of rice that you prefer, but keep in mind that the cooking time may vary.
Can I use a different type of cheese instead of Colby Jack?
Yes, you can use any type of cheese that melts well, such as cheddar or Monterrey Jack.
Can I use canned corn instead of pinto beans?
Yes, you can substitute the beans with corn or any other type of vegetable that you like.
Can I make this recipe in advance?
Yes, you can make the rice mixture ahead of time and store it in the refrigerator. When you’re ready to serve, reheat the mixture in a skillet over medium heat, then add the chicken and cheese as directed in the recipe.
Can I freeze this recipe?
Yes, you can freeze the rice mixture without the chicken and cheese for up to 3 months. When you’re ready to serve, thaw the mixture and follow the remaining steps in the recipe.
One-Pan Salsa Chicken Rice Skillet
Ingredients
- 1 lb. boneless skinless organic chicken breasts 454g
- 2 tbsp. Great Value Organic Extra Virgin Olive Oil divided (30ml)
- 1/2 tsp Great Value Organic Garlic Powder 2.5g
- 1/2 tsp Great Value Organic Chili Powder 2.5g
- 1/4 tsp Great Value Organic Cumin 1.25g
- Salt and Pepper to taste
- 1 tbsp. butter 14g
- 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 270g
- 1 tsp Great Value Organic Garlic Salt 5g
- 1 tsp Great Value Organic Cumin 5g
- Juice of 1 organic lime
- 1 3/4 cup Great Value Organic low sodium Chicken Broth 415ml
- 1 cup Great Value Organic Mild Salsa plus extra for serving (240g)
- 15 oz. Great Value Organic Pinto Beans drained (425g)
- 1 1/2 cups Colby Jack Cheese shredded (170g)
- 1 organic avocado sliced
- 2 tbsp. organic green onions diced
Instructions
- Begin by seasoning both sides of the chicken breasts with garlic powder, chili powder, cumin, salt, and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of Great Value Organic Extra Virgin Olive Oil. Once hot, sear the chicken for 3 minutes per side until golden brown. The chicken won't be cooked through at this point. Remove the chicken from the skillet and set it aside.
- To the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil.
- Once boiling, nestle the chicken breasts back on top of the rice mixture. Reduce the heat to a simmer and cover the skillet with a lid. Let it cook for 15 minutes or until the rice is tender and the liquid is absorbed.
- Remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt.
- Finally, top the skillet with sliced avocado, extra salsa, and diced green onions. Serve and enjoy!
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