Santa Fe Chicken and Rice Recipe

5 8 10
Publisher Photo

Santa Fe Chicken and Rice Recipe

Read Reviews
5 8 10
Publisher Photo
Cheesy chicken breasts are even more scrumptious served on a bed of tender, Southwest-style rice. This effortless meal from Debra Cook of Pampa, Texas, is ready in half an hour.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 2/3 cup chicken broth
  • 1/2 cup salsa
  • 1/8 teaspoon garlic powder
  • 1/2 cup uncooked long grain rice
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/3 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional

Directions

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.
Add broth, salsa and garlic powder; bring to a boil. Stir in rice; return to a boil. Place chicken over rice. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165°, turning chicken halfway.
Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro. Yield: 2 servings.
Originally published as Santa Fe Chicken and Rice in Cooking for 2 Winter 2007, p59

Nutritional Facts

1 chicken breast half with 3/4 cup rice: 462 calories, 13g fat (7g saturated fat), 109mg cholesterol, 814mg sodium, 44g carbohydrate (5g sugars, 1g fiber), 37g protein.

  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 2/3 cup chicken broth
  • 1/2 cup salsa
  • 1/8 teaspoon garlic powder
  • 1/2 cup uncooked long grain rice
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/3 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional
  1. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.
  2. Add broth, salsa and garlic powder; bring to a boil. Stir in rice; return to a boil. Place chicken over rice. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165°, turning chicken halfway.
  3. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro. Yield: 2 servings.
Originally published as Santa Fe Chicken and Rice in Cooking for 2 Winter 2007, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSanta Fe Chicken and Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
meaganteal User ID: 814898 248078
Reviewed May. 10, 2016

"Such a great and easy meal. I used coconut oil instead of butter and skipped the cheese. Really good meal."

MY REVIEW
Cookiesnob User ID: 7334271 246719
Reviewed Apr. 7, 2016

"This is really good! I have to triple or quadruple the recipe to feed a family, but it always turns out very well. I usually have to add a little extra water."

MY REVIEW
DianeC23 User ID: 141506 239998
Reviewed Dec. 22, 2015

"This recipe is not only quick and easy to prepare, but it's delicious! I used homemade salsa without much liquid, so it required a bit more broth. I'll definitely be making this again!"

MY REVIEW
browns19fan User ID: 919833 234940
Reviewed Oct. 14, 2015 Edited Jan. 18, 2017

"Wonderful! A keeper, for sure. And since I always have chicken breasts in the freezer and fresh salsa in the fridge this recipe is a natural on those what-can-I-fix-for-dinner nights.

Some recipes call for a packaged Spanish-type rice mix. I've always prepared the one my husband likes; he doesn't care for my favorite. But since he likes this rice even better, I will use it from now on in those other recipes. Adding salsa before cooking the rice is a wonderful idea."

MY REVIEW
wandasusan User ID: 7094762 167838
Reviewed Jan. 19, 2013

"Awesome!"

MY REVIEW
JumpRiverGem User ID: 1462419 94607
Reviewed Jan. 15, 2012

"This recipe is easy and quick to prepare. The rice is as good as the salsa you use. I used black bean and corn salsa...delicious!"

MY REVIEW
Swtbby User ID: 5624547 147576
Reviewed Jan. 18, 2011

"This recipe was so delicious and easy. I really enjoyed the flavor of the chicken and the rice. I was concerned about using salsa in this dish, but it was really good."

MY REVIEW
foag User ID: 2647017 147399
Reviewed Apr. 11, 2008

"An EXCELLENT meal. This meal along with a salad makes a filling, healthy meal."

Loading Image