Baked Salsa Chicken and Rice
Baked Salsa Chicken and Rice is a comforting dish showcasing juicy chicken and fragrant rice, infused with zesty salsa. It's perfect for busy weeknights and can easily cater to various dietary needs.
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Uncooked long-grain rice
- 1 cup Chicken broth
- 2 cups Salsa
- 1 cup Shredded cheese (like Cheddar or Monterey Jack)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumi
- 1 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Drizzle olive oil evenly across the bottom of a large baking dish.
- Rinse the uncooked long-grain rice under cold water.
- Add the rinsed rice to the baking dish, spreading it into an even layer.
- Pour chicken broth over the rice, ensuring it is evenly distributed.
- Season the chicken breasts with ground cumin, garlic powder, salt, and pepper.
- Place the seasoned chicken breasts on top of the rice in the baking dish.
- Pour the salsa over the chicken, ensuring it's generously coated.
- Cover the baking dish tightly with aluminum foil and bake for 25-30 minutes.
- Once the chicken is cooked, remove the foil and sprinkle the shredded cheese over the top.
- Return to the oven for an additional 5-10 minutes, allowing the cheese to melt.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
Prep Ahead: Marinate the chicken in salsa overnight. Use leftover rice if available.