Back to Santa Fe Chicken and Rice

Print Options


Card Sizes


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: 462 calories, 13g fat (7g saturated fat), 109mg cholesterol, 814mg sodium, 44g carbohydrate (5g sugars, 1g fiber), 37g protein.

Reviews for Santa Fe Chicken and Rice

Sort By :

Average Rating
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."

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."

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!"

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."

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


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!"

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."

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