Salsa Chicken with Cheesy Rice

Salsa Chicken With Cheesy Rice Recipe

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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


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