Claire Thompson
There are a variety of meals that feature rice, chicken, salsa, and sour cream. One such meal is Creamy Salsa Chicken with rice, which involves cooking chicken with corn and salsa, and then mixing in sour cream. This dish can be served with Mexican Rice on the side. Another option is Sour Cream Chicken and Mushroom Rice Skillet, which combines chicken, mushrooms, and rice in a sour cream sauce. For a Mexican-inspired dish, Baked Salsa Chicken and Rice is a tasty option, featuring chicken cooked in salsa and served with rice. These dishes offer easy and flavorful options for a weeknight meal.
| Characteristics | Values |
|---|---|
| Dish Name | Creamy Salsa Chicken with Rice, Baked Salsa Chicken and Rice, Sour Cream Chicken and Mushroom Rice Skillet |
| Type of Dish | Main Course |
| Cuisine | Mexican |
| Ingredients | Chicken, Rice, Salsa, Sour Cream, Cheese, Taco Seasoning, Chicken Broth, Bell Peppers, Corn, Cilantro, Jalapeños, Green Chiles, Monterey Jack Cheese, Olive Oil |
| Cooking Method | Baking, Pan-frying |
| Equipment | Oven, Skillet, Casserole Dish |
| Serving Size | 1 Serving (333 kcal) |
| Nutrition Information | Calories: 333 kcal, Carbohydrates: 12g, Protein: 39g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 118mg, Sodium: 731mg, Fiber: 2g, Sugar: 5g |
| Preparation Time | 20-40 Minutes |
| Leftovers | Suitable for leftovers |
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What You'll Learn
Baked Salsa Chicken and Rice
Ingredients
The ingredients for Baked Salsa Chicken and Rice are simple and versatile. The key components are chicken, rice, and salsa. You can use any type of chicken, from breasts to thighs, and cut it into pieces or leave it whole. Basmati rice or yellow rice are popular choices, but you can also use other types of rice or even add broken spaghetti or noodles for a heartier dish.
For the salsa, you can choose from mild, medium, or hot varieties, depending on your preference for spice. Fresh salsa or store-bought options like Salt Lick Salsa are both suitable. You can also add extra ingredients to your salsa, such as pineapple, cilantro, green onions, lime, or tortilla strips.
Other ingredients commonly used in this dish include cheese, sour cream, vegetables like onions, peppers, and mushrooms, and various seasonings.
Method
The method for Baked Salsa Chicken and Rice is straightforward and can be adapted to suit your preferences. Here is a general guide:
- Start by cooking the chicken. You can sauté or fry it, or bake it in the oven. If using an oven-safe skillet, you can cook the chicken with onions, peppers, and spices until browned and almost cooked through.
- Add the rice. You may choose to cook the rice separately or add it directly to the skillet with the chicken. If adding it to the skillet, cook until the rice is lightly toasted and golden.
- Pour in the salsa. You can also add water or chicken broth at this stage to ensure the rice cooks through.
- Cover and cook. Continue cooking over low heat until the rice is partially cooked or until the dish is baked through and the chicken juices run clear.
- Add cheese. Sprinkle cheese over the dish and return it to the oven to melt the cheese.
- Serve. Baked Salsa Chicken and Rice can be served with sour cream, warmed tortillas, or roasted vegetables on the side.
Variations
There are numerous ways to adapt the Baked Salsa Chicken and Rice recipe to suit your tastes or dietary needs:
- Use different types of cheese, such as Swiss, pepper jack, or cream cheese.
- Add extra vegetables, like mushrooms, peas, or broccoli.
- Season the chicken with taco seasoning, garlic powder, onion powder, or chipotle chili powder.
- Swap water for chicken broth to add extra flavour.
- Garnish with fresh herbs, lime wedges, or tortilla strips.
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Salsa Chicken with Sour Cream
There are many recipes that include chicken, salsa, sour cream, and rice. Here is one for Salsa Chicken with Sour Cream, a Mexican-inspired dish that can be made in one pan.
Ingredients:
- Chicken breasts
- Taco seasoning
- Olive oil
- Chicken stock
- Salsa
- Chopped bell peppers
- Rice
- Grated cheese
- Fresh cilantro
- Sliced jalapeños (optional)
- Sour cream
Method:
Preheat your oven to 375°F (190°C). In a large oven-safe skillet, add olive oil over medium-high heat. Sprinkle taco seasoning on both sides of the chicken breasts, then sear the chicken in the pan on both sides for about 2 minutes per side. Turn off the heat and remove the chicken to a plate. Add the chopped bell peppers and rice to the pan, then pour in the chicken stock and salsa and mix well. Put the chicken breasts back in the pan and spoon the remaining salsa over the top. Put the lid on and bake for 40 minutes. After 40 minutes, remove the lid, sprinkle grated cheese over the chicken, and bake for another 10-15 minutes, or until the internal temperature of the chicken is 165°F (74°C). Once the chicken and rice are cooked, serve with fresh cilantro, sliced jalapeños, and a dollop of sour cream.
Variations:
For a vegetarian option, skip the chicken and add black beans, corn, or chickpeas for protein. For a spicy kick, add cayenne pepper to the chicken and stock. For extra flavour and texture, top with guacamole, sour cream, and crushed tortilla chips.
Other Ideas:
There are also recipes for Sour Cream Chicken and Mushroom Rice, and Creamy Salsa Chicken with rice and corn. You could also try Mexican Sour Cream Rice as a side dish, which includes chicken broth, rice, sour cream, green chillies, Monterey Jack cheese, corn, and cilantro.
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Sour Cream Chicken and Mushroom Rice Skillet
Ingredients:
- Olive oil
- Chicken breasts
- Baby bella mushrooms (pre-washed and sliced)
- Salt
- Garlic powder
- Onion powder
- Pepper
- Rice
- Chicken broth
- Frozen peas
- Cream cheese
- Sour cream
Method:
Begin by heating olive oil in a large skillet over medium-high heat. Add the chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat the ingredients evenly. Sauté the mixture, stirring occasionally, until the chicken is mostly cooked through.
Next, stir in the rice and chicken broth. Bring the mixture to a low boil, then reduce the heat to low. Cover the skillet and cook for about 20 minutes.
After 20 minutes, stir in the frozen peas and replace the cover. Continue cooking for approximately five minutes, or until the peas are heated and most of the liquid is absorbed.
To finish, stir in the cream cheese and sour cream. Keep stirring until the cream cheese is melted and well combined. Simmer the skillet meal for an additional 2-3 minutes or until it is evenly heated.
Tips and Variations:
This Sour Cream Chicken and Mushroom Rice Skillet is a versatile dish that can be adapted to your taste preferences and dietary needs. Here are some tips and variations to consider:
- Spiciness: If you prefer a spicier dish, add a few dashes of cayenne pepper to the chicken and the stock mixture.
- Vegetables: Feel free to add more vegetables to the dish. Corn, zucchini, and black beans are great options to include with the rice.
- Toppings: Enhance the flavour and texture of the skillet meal by topping it with guacamole, crushed tortilla chips, or sliced jalapeños.
- One-Dish Variation: Try a one-dish variation by combining uncooked rice, chicken, and condensed cream soup in a baking dish and baking it in the oven. You can use cream of mushroom soup or opt for a Mexican-inspired version with black beans, salsa, and shredded Mexican cheese.
This recipe is perfect for busy individuals and families who want a tasty, comforting, and quick dinner option. Enjoy the creamy, savoury flavours of this Sour Cream Chicken and Mushroom Rice Skillet!
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Mexican Sour Cream Rice
Ingredients:
- Rice
- Chicken broth
- Sour cream
- Green chiles
- Monterey Jack cheese
- Corn
- Cilantro
- Garlic salt (optional)
Method:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large pot, add the rice and chicken broth. Bring it to a boil.
- Cover the pot and reduce the heat to low. Simmer for 16-18 minutes or until the rice is cooked.
- Remove the pot from the heat and add the sour cream, green chiles, corn, cilantro, and garlic salt (if using). Mix well.
- Grease an 8x8 baking pan and pour the rice mixture into it.
- Top the rice with the Monterey Jack cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and lightly browned.
- Top with fresh cilantro and serve warm.
For a quicker version, you can use minute rice instead of regular rice. Simply cook the minute rice according to the package directions, using chicken broth instead of water. You can also make this recipe in a slow cooker or Instant Pot for added convenience.
Feel free to customize this recipe to your taste. For a healthier option, you can substitute Greek yogurt for the sour cream or use brown rice instead of white rice. You can also add additional ingredients such as black beans, mushrooms, onions, or jalapenos to give it an extra kick. Enjoy!
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Creamy Salsa Chicken with Rice
To make this tasty dish, you will need chicken breasts, taco seasoning, olive oil, chicken stock, salsa, bell peppers, rice, cheese, and sour cream.
Start by preheating your oven to 375°F (190°C). Heat some olive oil in a large oven-safe skillet over medium-high heat. Sprinkle taco seasoning on both sides of the chicken breasts, then sear them in the pan for about 2 minutes per side. This step adds flavour to the dish, but can be skipped if you're short on time. Next, mix chicken stock with salsa in a liquid measuring cup. Remove the chicken breasts from the pan and set them aside. Add chopped bell peppers and rice to the pan, then pour in the stock mixture and combine everything well. Place the chicken breasts on top and spoon the remaining salsa over them. Cover the skillet with a lid or aluminium foil and bake for 40 minutes.
After 40 minutes, remove the lid and sprinkle grated cheese over the chicken. Return the skillet to the oven and bake uncovered for about 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Once the chicken is cooked through, remove the pan from the oven and serve. For an extra burst of flavour, you can add a dollop of sour cream, some sliced jalapeños, and fresh cilantro.
If you're looking for variations, you can replace chicken breasts with chicken thighs, or add black beans, corn, zucchini, or chickpeas for extra protein and texture. For a spicy kick, add a few pinches of cayenne pepper to the chicken and stock mixture.
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Frequently asked questions
This is a Mexican-inspired dish that can be made in one pan. First, sprinkle taco seasoning on both sides of the chicken breasts and sear them in a pan. Then, mix chicken stock and salsa and pour the mixture over the chicken, chopped bell peppers, and rice. Bake in the oven for 40 minutes. After 40 minutes, sprinkle grated cheese over the chicken and bake for another 10-15 minutes. You can add a dollop of sour cream before serving.
Heat olive oil in a large skillet and add chicken, mushrooms, salt, garlic powder, onion powder, and pepper. Saute until the chicken is cooked through. Then, add rice and chicken broth and bring to a low boil. Cover and cook for 20 minutes. After 20 minutes, add frozen peas and cook for another 5 minutes. Finally, stir in cream cheese and sour cream and simmer for 2-3 minutes.
Bring rice and chicken broth to a boil in a large pot. Once the rice begins to boil, cover the pot and reduce the heat to low. Simmer for 20 minutes. Once the rice is cooked, add sour cream, green chiles, Monterey Jack cheese, corn, and cilantro. Mix well and season with salt. Pour the rice mixture into a casserole dish and top with more cheese. Bake for 30 minutes and serve immediately.
