Prep: 12 Mins Cook: 45 Mins

The timeless chicken and rice dish takes on a new aura when thick, chunky salsa is added. Tender morsels of chicken and moist rice grains are further enhanced by a garnish of crisply fried bacon bits.

Chicken with Rice


  • 4 slices of bacon
  • 1 1/2 pound chicken parts
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 cloves large garlic, finely chopped
  • 2 cups long-grain white rice
  • 2 1/2 cups ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 can (14.5-oz.) chicken broth
  • 1 can (8-oz.) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin


COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tablespoons drippings from saucepan.

ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.
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