Salsafied Chicken and Rice

Cooking Recipes Catalogue

Instant rice really hastens the cooking in this one-skillet supper of rice, chicken and salsa topped with melted Cheddar.

INGREDIENTS (for 4 servings):


  • In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil.
  • Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.