Salsa Chicken Rice Skillet

There’s a kind of comfort that comes from one-pan dinners: minimal cleanup, maximum flavor, and a cozy bowl that’s ready fast. This Salsa Chicken Rice Skillet fits that bill perfectly. It pairs tender, seasoned chicken with a fragrant rice blend, bright lime, creamy beans, and melty Colby Jack for a weeknight meal that feels special. The ingredients list uses everyday organic pantry staples and comes together in one skillet so you can plate and dig in while the kitchen still smells incredible.

Why you’ll love this dish

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• All-in-one skillet: chicken, rice, beans, salsa, and cheese finish together for a hands-off bake at the end.
• Fresh and pantry-friendly: a mix of fresh lime and avocado with shelf-stable staples like broth, rice blend, and salsa.
• Customizable: swap the salsa for extra heat or a roasted variety; add corn, bell pepper, or cilantro if you like.
• Family-friendly: mild, cheesy, and bright enough to please kids and adults alike.

Ingredients

• 1 lb boneless skinless organic chicken breasts
• 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
• 1/2 tsp Great Value Organic Garlic Powder
• 1/2 tsp Great Value Organic Chili Powder
• 1/4 tsp Great Value Organic Cumin
• salt and pepper
• 1 tbsp butter
• 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend
• 1 tsp Great Value Organic Garlic Salt
• 1 tsp Great Value Organic Cumin
• 1 organic lime, juice of
• 1 3/4 cup Great Value Organic low sodium Chicken Broth
• 1 cup Great Value Organic Mild Salsa, plus extra for serving
• 15 oz Great Value Organic Pinto Beans, drained
• 1 1/2 cups Colby Jack Cheese, shredded
• 1 organic avocado, sliced
• 2 tbsp organic green onions, diced

Prep and timing

Total time: about 50–60 minutes. Active time: 20–25 minutes. The rice blend includes longer grains and wild rice, so the simmer and oven time are slightly longer than white rice. The payoff: deep, nutty rice texture and a full-bodied finish.

Step-by-step directions

1. Preheat your oven to 350°F (175°C). Position an oven rack in the middle so the skillet sits evenly while baking.
2. Prepare the chicken by patting the 1 lb boneless skinless organic chicken breasts dry with paper towels. This helps the seasonings stick and promotes even browning.
3. In a small bowl, combine 1/2 tsp Great Value Organic Garlic Powder, 1/2 tsp Great Value Organic Chili Powder, 1/4 tsp Great Value Organic Cumin, and a pinch of salt and pepper. Rub this spice mix all over the chicken breasts to coat them evenly.
4. Heat 1 tbsp of the Great Value Organic Extra Virgin Olive Oil in a large, ovenproof skillet over medium-high heat. When the oil shimmers, add the seasoned chicken breasts. Sear them for about 3 to 4 minutes per side, until they develop a golden-brown crust. You do not need to cook them through at this stage; they will finish cooking in the oven. Remove the seared chicken from the skillet and set aside on a plate.
5. Add the remaining 1 tbsp Great Value Organic Extra Virgin Olive Oil and 1 tbsp butter to the same skillet. Reduce the heat to medium. Swirl the fats until melted and combined; they will pick up any browned bits left from the chicken, adding flavor to the rice.
6. Add 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend to the skillet and stir to coat the grains in the oil and butter. Toast the rice gently for 1 to 2 minutes, stirring frequently, until the rice becomes fragrant and a few grains look translucent at the edges.
7. Stir in 1 tsp Great Value Organic Garlic Salt and 1 tsp Great Value Organic Cumin, coating the rice and distributing the spices evenly.
8. Pour in the liquid components: add the juice of 1 organic lime, 1 3/4 cup Great Value Organic low sodium Chicken Broth, and 1 cup Great Value Organic Mild Salsa. Stir to combine, making sure there are no dry pockets of rice on the bottom of the skillet. Bring the mixture to a gentle simmer over medium heat.
9. Return the seared chicken breasts to the skillet, nestling them into the rice mixture so they sit partially submerged. Scatter 15 oz Great Value Organic Pinto Beans, drained, around the chicken, distributing the beans evenly over the rice.
10. Cover the skillet with a tight-fitting lid or foil and transfer it to the preheated oven. Bake for 25 to 30 minutes, or until the rice is tender and the internal temperature of the chicken reaches 165°F (74°C). Because the rice blend includes wild rice, check at 25 minutes and extend up to 5 more minutes if the rice needs it.
11. Carefully remove the skillet from the oven and uncover. Using tongs, lift the chicken breasts slightly and pour any accumulated pan juices back into the rice, stirring lightly to incorporate the flavors. Sprinkle 1 1/2 cups Colby Jack Cheese, shredded, evenly across the top of the skillet.
12. Return the skillet to the oven, uncovered, for 3 to 5 minutes, or until the cheese is melted and bubbly.
13. Remove the skillet from the oven. Let it rest for 3 to 5 minutes before serving; this helps the rice settle and makes slicing the chicken easier.
14. Squeeze a little extra lime over the top if you like a brighter finish. Slice the 1 organic avocado and arrange the slices over the melted cheese. Garnish with 2 tbsp organic green onions, diced, and serve additional Great Value Organic Mild Salsa on the side for anyone who wants more sauciness.

Tips for success

• Use an ovenproof skillet: cast iron or another oven-safe pan makes the transition from stovetop to oven seamless and helps develop a good crust on the chicken.
• Don’t skip the sear: browning the chicken adds flavor and texture even though it finishes cooking in the oven.
• Rice texture: because this recipe uses a long grain and wild rice blend, the cooking time is slightly longer than white rice; check doneness at the shorter end of the range, then add a few minutes if needed.
• Make it spicier: swap the mild salsa for a medium or hot variety, or add 1/4 tsp crushed red pepper to the spice rub for an extra kick.
• Double the batch: this recipe scales up nicely. Use a larger skillet or a deep casserole dish and increase baking time by 5–10 minutes if needed.

Serving suggestions

Scoop generous portions into bowls and top with extra salsa, a dollop of sour cream or plain yogurt, or a sprinkle of chopped cilantro if you have it on hand. Serve alongside a crisp green salad or steamed vegetables for a complete meal. For handheld fun, shred the chicken and rice together and stuff into warmed tortillas for quick burritos the next day.

Make-ahead and storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the rice.
• Freeze: If you want to freeze the leftovers, place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Meal prep: Cook the dish through the cheese-melt step, cool completely, and divide into individual containers for easy weekday lunches. Add avocado fresh when serving to avoid browning.

Flavor variations

• Southwest veggie boost: stir in 1 cup frozen corn or a diced red bell pepper with the rice for extra color and sweetness.
• Cilantro-lime finish: stir 2 tbsp chopped cilantro into the rice just before serving for a herby brightness.
• Smoky twist: use a fire-roasted salsa or add 1/2 tsp smoked paprika to the spice rub for a deeper, smoky flavor.

Final thoughts

This Salsa Chicken Rice Skillet is one of those dinners that feels like a hug—warm, cheesy, and gently spiced—with fresh pops of lime and avocado to lift it. It’s forgiving in the best way: the rice and beans hold up well as leftovers, and the recipe adapts to what’s in your pantry when you want to change things up. Whether you’re feeding a family, prepping meals for the week, or looking for a solid weeknight staple, this skillet delivers on simplicity, taste, and comfort.

Ready to try it tonight? Gather your skillet and your favorite salsa and let the oven do the rest.

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Salsa Chicken Rice Skillet

A quick one-skillet meal of seasoned chicken simmered with rice, salsa, beans, and cheese for an easy weeknight dinner.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 6 servings

Ingredients

• 1 lb boneless skinless organic chicken breasts
• 2 tbsp Great Value Organic extra virgin olive oil divided
• 1/2 tsp Great Value Organic garlic powder
• 1/2 tsp Great Value Organic chili powder
• 1/4 tsp Great Value Organic cumin
• salt and pepper to taste
• 1 tbsp butter
• 1 1/2 cups Great Value Organic long grain and wild rice blend
• 1 tsp Great Value Organic garlic salt
• 1 tsp Great Value Organic cumin
• 1 organic lime juice of
• 1 3/4 cups Great Value Organic low sodium chicken broth
• 1 cup Great Value Organic mild salsa plus extra for serving
• 15 oz Great Value Organic pinto beans drained
• 1 1/2 cups Colby Jack cheese shredded
• 1 organic avocado sliced
• 2 tbsp organic green onions diced

Instructions

• Pat chicken dry and season both sides with 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and salt and pepper to taste.
• Heat a large skillet over medium-high and add 1 tablespoon of the olive oil. Sear the chicken 3 minutes per side until golden brown but not fully cooked through, then remove and set aside.
• Reduce heat to medium and add 1 tablespoon butter and the remaining 1 tablespoon olive oil to the skillet.
• Add the rice blend and toast, stirring, for 1–2 minutes.
• Stir in 1 teaspoon garlic salt, 1 teaspoon cumin, the juice of 1 lime, 1 3/4 cups chicken broth, 1 cup salsa, and the drained pinto beans. Bring to a boil.
• Nestle the seared chicken breasts into the rice mixture, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
• Remove the lid and sprinkle the shredded Colby Jack cheese over the chicken. Replace the lid and let sit a few minutes until the cheese melts.
• Top with sliced avocado, extra salsa, and diced green onions, then serve.

Equipment

• Large Skillet
• Measuring Spoons
• Measuring Cups
• Spatula or tongs
• Lid for skillet

Notes

• Use low-sodium broth to control salt.
• Toast the rice briefly for better flavor.
• Check rice for doneness before serving.
• Slice avocado just before serving to prevent browning.