Super Easy Salsa Chicken & Spanish Rice
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- chicken tenders, frozen or raw
- 1 c
- 2 c
- chicken broth, unsalted
- 2 1/2 c
- instant rice or minute rice
1In a deep frying pan, saute chicken tenders until brown on both sides in about 1 Tbsp oil or butter. Remove chicken from pan and set aside.
2Add chicken broth and salsa to the same pan used for the chicken. Bring to a boil.
3Add rice and stir to moisten. Return to a boil. Place browned chicken on top of the rice. Cover the pan and reduce heat to low. Cook for 10-15 minutes or until rice has absorbed all of the liquid and is tender.