Salsa Chicken and White Rice Dinner

Salsa Chicken and White Rice


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When it’s cold outside and you’re too lazy to cook full course meal, indulge yourself with this Salsa Chicken and White Rice Dinner recipe. You don’t have to feel guilty leaving the leftover salsa in your freezer. In fact, use it for this recipe! Spice it up with cayenne pepper, chili powder, and cumin. Experiment with your leftovers and try this cozy recipe!

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Time needed

10 min preparation + 10-15 min cooking

Serving Size / Yield

2 servings


  • 2 cups of Instant White Rice
  • 1 leftover can of whole-kernel corn
  • 1 leftover can of black beans, drained
  • 1 leftover can of pinto beans, drained
  • 1 leftover can of store-bought salsa
  • 1 lb. of leftover frozen chicken breast
  • ½ tablespoon of olive oil (any oil of preference)
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • ½ cup of water (optional)
  • Salt and pepper to season
  • Leftover sour cream (topping)

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In a medium sized pot, pour 2 cups of water and heat up for 5 minutes in medium heat. When the water is heated nicely, add a small amount of vegetable oil and salt and set it to a boil for 2 minutes. When the water is boiled, pour the white rice and stir gently for 3 minutes. Lower the heat and put a lid on the rice until the water reduces. If the rice isn’t tender, add a small amount of water, gently stir the rice, and let the rice cook until it’s fully tender.
In a large pot, drizzle a nice amount of olive oil and cook the chicken in medium heat for 5 minutes. Then, add the spices to the chicken. Don’t forget to season it with salt and pepper. Now, add the beans and corn and gently mix it with the chicken. Slowly add the salsa with the chicken mixture. If you want to thin out the salsa, you can add ½ cup of water. Let it cook for 10-15 minutes or until the mixture is thick.
On a serving plate, place the rice first and then the chicken mixture. Top it off with sour cream

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