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–+ servings
a close up of chicken with rice and beans topped with cheese

Cheesy Salsa Chicken and Rice

5 from 5 votes
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Cook Time 30 minutes
Total Time 30 minutes
Course Gluten-free, Main Course
Cuisine Mexican
Servings 4 people
Calories 563 kcal

Ingredients
  

  • 1 cup basmati rice
  • 2 cups chicken broth
  • 2 cups corn kernels frozen
  • 2 cups black beans a can of beans will be perfect, drained
  • 8 ounces green chilies undrained
  • 2 cups salsa a 16-ounce jar is perfect
  • 1 pound boneless skinless chicken breast thinly sliced
  • 1 tablespoon olive oil
  • 1-2 cups Mexican blend cheese shredded

Instructions
 

  • Prepare rice according to package directions, substituting chicken broth for water. When rice is fluffy, stir in corn, beans, green chilies, and half of salsa.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 4 minutes. Stir in remaining salsa and heat until evenly hot throughout.
  • To serve, arrange rice mixture on plate. Top with chicken, spooning salsa over everything. Then sprinkle with cheese.

Notes

Leave the rice out for a low carb, bariatric-friendly version of this meal.

Nutrition

Calories: 563kcal | Carbohydrates: 64g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1407mg | Potassium: 1012mg | Fiber: 8g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 3mg
Keyword cheese, chicken, rice, salsa
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