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salsa rice dinner

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This one has been in my recipe files for quite a long time. We have made it with leftover pork chops, leftover pork tenderloin and also chicken. We really prefer the chicken over the pork. It's super easy, really tasty and it makes a lot. We usually serve it with a little side salad and a few tortilla chips and a bit of guacamole. There are always leftovers so I just pack them up and freeze them in individual serving portions. They make a great quick lunch or dinner when time is tight. It's also fun to wrap some up in a tortilla !

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yield 4 very generous servings
method Bake

Ingredients For salsa rice dinner

  • 2 c
    cooked shredded skinless chicken breast
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded cheddar cheese
  • 1 can
    cream of celery soup - healthy request
  • 1
    soup can of water
  • 1 c
    salsa - store bought or home made - heat of your choice
  • 1/2 c
    finely chopped onion
  • 1 can
    (4 oz) diced green chilies - heat of your choice
  • 1-1/2 c
    cooked white rice
  • sour cream for garnish
  • sliced black olives for garnish
  • snipped chives for garnish

How To Make salsa rice dinner

  • 1
    If you have leftover chicken feel free to shred and use it. If not .. drop a chicken breast into a pot of boiling water .. turn off the heat and let is steep for 35 minutes. Remove the breast from the water and shred with forks or your fingers.
  • 2
    Preheat oven to 375. Lightly spray an 8x8 baking dish and set aside.
  • 3
    Combine the 2 cheeses in a small bowl and set aside.
  • 4
    Combine the soup, water and the salsa and mix well. Add the onions and diced green chilies and stir to combine then set aside.
  • 5
    Place the cooked rice into the bottom of the baking dish. Top with the shredded chicken. Sprinkle about half of the cheese over the chicken then pour the soup and salsa mixture over top of all.
  • 6
    Top with the remaining cheese the cover with foil. Bake for 30 minutes, then remove the foil and bake for another 10 - 15 minutes or until bubbly and the cheese is completely melted.
  • 7
    Allow it to sit for about 5 minutes before serving. Serve hot garnished with a dollop of sour cream, a few black olive slices and a sprinkling of chives.
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