One-Pan Salsa Chicken and Rice
SCRAPS #79: turning a jar of salsa into dinner
Got a jar of salsa in the fridge? You are one step closer to getting dinner to the table in 30-ish minutes. This one-pan recipe takes advantage of the flavor-packed salsa, using it as the main liquid to cook the chicken and rice in. Whether you’re using red, green or any other salsa color, the sauce brings a multitude of veggies to the mix, such as peppers, onions, tomatoes and more, while cutting your prep time in half. Dilute the veggie-packed sauce with water, stir with the chicken and rice and simmer. Finish with fresh veggies on top and a good squeeze of lime at the end for a bright, refreshing taste in each bite.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Makes 4 servings
Print recipe:
INGREDIENTS
2 tablespoons taco seasoning
2 tablespoons neutral oil, such as avocado oil, plus more for searing
Salt
4 to 6 boneless skinless chicken thighs
1 cup long grain rice, rinsed
1 1/2 cups salsa
1 1/2 cups water
1/2 chicken stock cube, optional
1 medium yellow onion, finely diced
1/2 bunch cilantro, finely chopped
3 limes
1 avocado, peeled and sliced
INSTRUCTIONS
In a bowl, combine the taco seasoning, avocado oil, a big pinch of salt, and the chicken. Toss until the chicken is evenly coated in seasoning.
In a 12-inch skillet over medium-high heat, heat 3 tablespoons of oil. Add the chicken and sear for 4 minutes. Flip and continue cooking for 2 minutes on the other side.
Transfer the chicken to a plate. Add the rice to the pan and toast in oil, stirring frequently, for 2 minutes.
Add the salsa, water, chicken stock cube, if using, and stir to combine. Return the chicken to the pan and bring to a gentle simmer. Reduce the heat to medium-low and cover the skillet with a lid. Cook, undisturbed, for 15 minutes. Turn the heat off and set the pan aside, covered, so the rice can steam and absorb the remaining liquid.
Meanwhile, fill a bowl with cold water. Add the onion and rinse thoroughly to get rid of its sharpness. Drain using a sieve and add back to the bowl. Add the cilantro, zest of one lime and the juice of 2 limes. Season with salt and stir to combine.
Top the chicken and rice with the onion and cilantro mixture. Juice the remaining lime on top. Top with avocado and serve.
Looking for more inspiration in the kitchen?
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It looks and sounds delicious!
This looks soo good