One Pot Salsa Chicken and Rice

5 from 2 votes

This One Pot Salsa Chicken and Rice is an easy, one pot, winner winner chicken dinner! It's loaded with flavor and juicy chicken, rice and salsa!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Mexican

Keyword: one pot dish, chicken, Mexican, salsa, rice, fajita seasoning

Servings: servings

Calories: 613kcal

Author: MaryAnn Dwyer

Ingredients

Fajita Seasoning

1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. granulated sugar
1/4 tsp. pepper
1/4 tsp. cayenne, if desired

Salsa Chicken and Rice Dish

2 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken thighs
1 Tbsp. fajita seasoning
2 Tbsp. butter
1 cup yellow onion, chopped
1 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 tsp. salt
3 cloves garlic, minced
2 Tbsp. all-purpose flour
1 cup uncooked long grain rice
2 1/4 cups low-sodium chicken broth
1/2 cup salsa
2 Tbsp. freshly squeezed lime juice
1/4 cup cilantro, chopped, if desired

Instructions

Fajita Seasoing

In a small bowl, combine all seasoning ingredients. Whisk together until well blended. Store in an airtight container.

Salsa Chicken and Rice Dish

Add the olive oil to a large, deep skillet and heat over medium-high heat. Sprinkle both sides of the chicken thighs evenly with the fajita seasoning. Add the chicken to the skillet and cook for 4-5 minutes per side until chicken is browned and no longer pink. Chicken should have an internal temp of 165 degrees F. Remove chicken to a plate and set aside.
To the same skillet, melt butter over medium-high heat. Add onion, peppers and salt and cook for three minutes, stirring often. Reduce the heat to medium and add the garlic and flour cook for an additional one minute, stirring often. Add the rice, chicken broth and salsa and bring to a boil. Once the mixture starts boiling, lower the heat and simmer, covered until rice is tender, about 15 minutes. Add the chicken and cook for an additional 2-3 minutes until heated through and rice is tender. Squeeze in the lime juice and add salt and pepper to taste. Top with the chopped cilantro, if desired.

Notes

I used a medium salsa for this recipe, but if you like things spicier use a hot, or if you enjoy things not as spicy, use a mild salsa.

I used boneless, skinless chicken thighs for this recipe to keep the calories down. If you're not a fan of dark chicken meat, you can also use boneless, skinless chicken breasts. You'll just need to cook them a bit less so they don't dry out.

You can add the 1/4 teaspoon cayenne to your fajita seasoning if you like a spicier seasoning, or just omit if you don't.

You won't use all the fajita seasoning for the dish, so just store any remaining seasoning in an airtight container in your spice cabinet.

Nutrition