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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
Cook Time15 minutes
Total Time25 minutes
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.