Salsa Chicken with Cheesy Rice

Salsa Chicken With Cheesy Rice

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Susan Parent


I first tried this recipe on a summer evening. Something about summer and salsa just seems to go together. And, of course, cheese goes with salsa.

It was an immediate hit with the family. I mean, really, who can resist rice with a cup and half of cheese melted in it?


★★★★★ 1 vote

10 Min
20 Min


  • 1 lb
    boneless chicken breast, cut into small cubes or strips
  • ·
    goya adobo
  • ·
    salt and pepper
  • 1/2 c
    taco sauce
  • 1/2 can(s)
    salsa, chunky
  • ·
    hot sauce (i like the green hot sauce)
  • 4 c
    cooked white rice
  • 1 1/2 c
    shredded mexican blend cheese

How to Make Salsa Chicken with Cheesy Rice


  1. Cook rice according to package directions. Mix in 1 1/2 cups of shredded mexican blend cheese while hot.
  2. In a non-stick skillet, put in the cut up chicken and sprinkle generously with Goya Adobo seasoning. Add salt and pepper to taste.
  3. On med-high heat, cook the chicken for approximately 5 minutes until it just starts to brown (no more than a slight golden color).
  4. Add in taco sauce and salsa. Turn down to med-low heat and simmer for 10-15 minutes to make sure chicken is cooked through.
  5. Add hot sauce to taste.
  6. Server over rice.
  7. As an added extra you can mix in a dollop of sour cream and serve with tortilla chips and some extra salsa.

Printable Recipe Card

About Salsa Chicken with Cheesy Rice

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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