Jake Harper
There are a variety of dishes that incorporate rice, chicken, salsa, and sour cream. One such dish is creamy salsa chicken, which involves cooking chicken with corn and salsa, and then mixing in sour cream to create a creamy texture. This dish can be served with rice on the side, or the chicken can be chopped up and used as a filling for tacos or burrito bowls. Another option is to prepare a baked salsa chicken and rice dish, where the chicken is cooked with rice, salsa, and various seasonings, and then served with sour cream and other toppings. Additionally, Mexican sour cream rice is a tasty side dish that can be paired with chicken dishes, such as creamy chicken enchiladas.
| Characteristics | Values |
|---|---|
| Name | Creamy Salsa Chicken, Salsa Sour Cream Chicken, Baked Salsa Chicken and Rice |
| Main Ingredients | Chicken, Salsa, Sour Cream, Rice |
| Other Ingredients | Cheese, Cream Cheese, Corn, Beans, Spices |
| Variations | Can be made with chicken breast, thighs, or tenderloins; can be served with Spanish rice, Mexican rice, or salad; can be baked or cooked in a crockpot |
| Cooking Time | 25-40 minutes |
| Servings | 4 |
| Nutrition | Calories: 333kcal, Carbohydrates: 12g, Protein: 39g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 118mg, Sodium: 731mg, Fiber: 2g, Sugar: 5g |
| Leftovers | Can be used for burrito bowls, stuffed peppers, taquitos, or baked potatoes |
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What You'll Learn
Baked Salsa Chicken and Rice
Ingredients:
- Chicken breasts (boneless, skinless)
- Rice
- Salsa (red or green)
- Sour cream
- Cheese (cheddar, Monterey Jack, or Colby Jack)
- Onion
- Bell pepper
- Oregano
- Chipotle chilli powder
- Salt and pepper
- Water
- Butter or oil
- Optional: taco seasoning, black beans, pepperoncini, garlic, green chillies, corn, cilantro, chicken broth
Method:
Firstly, chop the chicken into bite-sized pieces. You can also use chicken thighs or tenderloins. Butterfly the chicken or pound the meat to an even thickness to ensure quick and even cooking.
Next, in a large oven-safe skillet, heat some butter or oil. Add the chicken, onion, bell pepper, oregano, and chipotle chilli powder. Season with salt and pepper. Cook for around 10 minutes until the chicken is browned and almost cooked through.
Then, add the rice and cook for a further 1-2 minutes until the rice is lightly toasted and golden. You can also add pasta or spaghetti at this stage for a heartier dish.
Now, stir in the salsa and add water. You can also add pepperoncini, black beans, and other vegetables or spices of your choice. Cover the skillet and let the mixture cook over low heat until the rice is partially cooked.
When the dish is almost ready, but there is still liquid in the skillet, remove it from the heat. Add cheese—the more the better! You can use cheddar, Monterey Jack, Colby Jack, or a Mexican blend.
Finally, cover the skillet with foil and bake in the oven for 50-60 minutes at around 350-400°F, or until the rice is tender and the chicken is cooked through (165°F when tested with a meat thermometer).
Remove the foil and return the dish to the oven to melt the cheese.
Serve with a fresh salad, warmed tortillas, or as a filling for burritos or tacos.
Enjoy!
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Salsa Sour Cream Chicken with Spanish Rice
Ingredients
For the chicken, you will need:
- Chicken breasts or other cuts of chicken, such as boneless chicken thighs or tenderloins
- Salsa (traditional red or green)
- Sour cream (light or full-fat)
- Cream cheese (optional) or Neufchatel cheese (1/3 less fat cream cheese)
- Shredded cheese, such as cheddar, Mexican blend, Monterey Jack, or Colby Jack
- Taco seasoning
For the Spanish rice, you will need:
- Chicken broth or water and a chicken bouillon cube
- Rice, preferably Jasmine rice
- Sour cream or Greek yogurt
- Green chilies
- Monterey Jack cheese
- Corn
- Cilantro
Instructions
To prepare the chicken:
- Lay the chicken breasts flat in a large baking dish. If using thicker chicken breasts, slice them in half horizontally or pound them to an even thickness.
- In a separate bowl, mix together the salsa, sour cream, and cream cheese (if using) until well combined.
- Spread the salsa-sour cream mixture over the chicken.
- Top the chicken with shredded cheese, such as cheddar.
- Bake the chicken in the oven at 350-400 degrees Fahrenheit for 25-35 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
To prepare the Spanish rice:
- In a large pot, bring the rice and chicken broth (or water and bouillon cube) to a boil.
- Once the mixture comes to a boil, cover the pot, reduce the heat to low, and simmer for about 20 minutes, or until all the broth has been absorbed.
- Once the rice is cooked, add the sour cream, green chilies, corn, cilantro, and half of the Monterey Jack cheese. Mix well.
- Season with salt to taste.
- Transfer the rice mixture to a casserole dish and top with the remaining Monterey Jack cheese.
- Bake uncovered for about 30 minutes, or until the cheese is bubbly and lightly browned.
Serve the Salsa Sour Cream Chicken with a side of Spanish rice and a tossed salad. Enjoy!
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Creamy Salsa Chicken
To make the Creamy Salsa Chicken, start by mixing cream cheese, sour cream, and salsa together until combined. Then, lay the chicken breasts flat in a large baking dish and spread the creamy salsa mixture over them. Top the chicken with shredded cheddar cheese and bake for 25-35 minutes or until the chicken is cooked through. This dish is best served with Spanish rice or Mexican Sour Cream Rice, and you can use leftovers to make burrito bowls, stuffed peppers, or baked potatoes.
If you're looking for a quicker version, you can use instant rice instead. To make the Mexican Sour Cream Rice, bring the rice and chicken broth to a boil in a large pot. Once the rice begins to boil, cover the pot, reduce the heat to low, and simmer for 20 minutes. Then, add the sour cream, green chiles, corn, cilantro, and Monterey Jack cheese to the rice and mix well. Season with salt and pour the rice mixture into a casserole dish. Top with more cheese and bake for 30 minutes or until the cheese is bubbly and lightly browned.
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Mexican Sour Cream Rice
To make Mexican Sour Cream Rice, you will need the following ingredients:
- Chicken broth (or water with a chicken bouillon cube)
- Rice (preferably Jasmine rice)
- Sour cream
- Green chillies
- Monterey Jack Cheese (optional)
- Corn
- Cilantro
Additionally, if you want to add more flavour to your rice, you can include some taco seasoning. You can also use instant rice for a quicker version. If you prefer a healthier alternative, Greek yoghurt can be used as a substitute for sour cream.
- In a large pot, bring the rice and chicken broth to a boil. If you are using chicken bouillon, add it to the water and stir until dissolved before adding the rice.
- Once the mixture begins to boil, cover the pot and reduce the heat to low. Simmer for 20 minutes.
- Prepare an 8x8 square casserole dish by spraying it with non-stick spray and setting it aside.
- After 20 minutes, the rice should have absorbed all the chicken broth. Turn off the burner and place the pot on a cool surface.
- Add the sour cream, green chillies, 1/2 cup of Monterey Jack cheese, corn, and cilantro to the rice. Mix well.
- Season with salt and mix again.
- Pour the rice mixture into the prepared casserole dish and top with the remaining 1/2 cup of cheese.
- Bake uncovered for 30 minutes. The cheese should be bubbly and lightly browned.
- Serve immediately!
This Mexican Sour Cream Rice recipe is a delicious and easy-to-make dish that can be a great addition to your Mexican-themed meals or a perfect side dish for your next Cinco de Mayo celebration. Enjoy!
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Salsa Chicken with Rice and Beans
While there is no standard name for a dish with rice, chicken, salsa, and sour cream, it is a combination that is used in several recipes. One such recipe is for Salsa Chicken with Rice and Beans.
Ingredients
- Chicken: Boneless, skinless chicken breasts are lean and cook quickly, but any cut of chicken can be used.
- Rice: Any variety of rice will work, but brown rice and jasmine rice are specifically mentioned in recipes.
- Beans: Black beans are recommended, but pinto or kidney beans can also be used.
- Salsa: Any salsa will work, whether chunky or thin, spicy or mild.
- Sour cream: Light sour cream can be used in place of full-fat sour cream.
- Spices: Chili powder, cumin, salt, and pepper are used to season the chicken.
- Corn: Frozen corn is recommended, but canned corn or kernels sliced from cooked corn on the cob can also be used.
- Cilantro: This is an optional garnish, adding a fresh and distinct flavor.
- Cheese: Cheddar cheese is recommended, but Mexican blend, Monterey Jack, or Colby Jack cheese can also be used.
Method
Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook in the hot oil until cooked through, about 5 to 7 minutes. Add the beans, corn, and salsa to the skillet and cook for a further 10 to 15 minutes. Cook the rice separately and serve the dish with the rice and chicken together.
Variations
This recipe is very flexible, and several variations are possible. Sour cream can be added to the rice to make Mexican Sour Cream Rice, which can be served as a side dish or used as a burrito filler. The chicken can also be served with Spanish rice, tortillas, or baked potatoes. The salsa can be varied to include different spices and peppers, and the beans can be seasoned with garlic and onion.
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Frequently asked questions
This dish can be made in several ways, but one common method is to bake the chicken with salsa and then add the sour cream afterward. It is often served with Spanish rice or Mexican rice.
This combination of foods is commonly referred to as Creamy Salsa Chicken.
Some recipes refer to this dish as Salsa Sour Cream Chicken or Baked Salsa Chicken and Rice.
