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Easy Santa Fe Chicken Recipe
Easy Santa Fe Chicken Recipe photo by Taste of Home

Easy Santa Fe Chicken Recipe

Publisher Photo
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner."
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1-1/4 cups chicken broth
  • 1 cup salsa
  • 1 cup uncooked long grain rice
  • 1/8 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional

Nutritional Facts

1 serving (1 each) equals 339 calories, 10 g fat (7 g saturated fat), 46 mg cholesterol, 744 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes.
  2. Turn chicken; cook 10-15 minutes longer or until a meat thermometer reaches 170°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.
Originally published as Santa Fe Chicken in Quick Cooking March/April 1998, p55

Nutritional Facts

1 serving (1 each) equals 339 calories, 10 g fat (7 g saturated fat), 46 mg cholesterol, 744 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Easy Santa Fe Chicken

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 31, 2013

"This is my families favorite dinner."

MY REVIEW
Reviewed Feb. 27, 2012

"I have made this many times and everyone in the family likes it. Yummy and good for you! I make with brown rice and have to cook the rice a little before I put in the skillet so it softens up better."

MY REVIEW
Reviewed Dec. 7, 2011

"This is a flavourful, easy recipe. I omitted the onions to speed it up a little more. I also used 10 minute rice. I've found that I usually have to add about a half cup of water halfway through the cooking time, but the chicken comes out really nice and juicy. Thanks for the amazing recipe!"

MY REVIEW
DCR
Reviewed Oct. 19, 2009

"Had this recipe several times. Makes a great meal for pot luck's at the office. Never had to bring home any leftovers."

MY REVIEW
Reviewed Sep. 23, 2008

"This was just okay. I liked how fast this was put together and probably would have enjoyed the taste but some of the rice was hard still after 25 minutes. If I were to make it again, I might add more broth and cook a little longer so the rice cooks up. The chicken was nice and juicy, though."

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