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Santa Fe Chicken and Rice Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 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.

Nutritional Facts

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

Wine Pairings

Sweet White Wine

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