Prep: 5 Mins Cook: 20 Mins

In many Mexican households, rice flavored with broth, tomatoes and chiles constitutes a full meal. This dish, featuring flavorful rice and chicken with Ortega Garden Style Salsa, is a speedy version of the classic. Enjoy with a mixed green salad.

Quick Salsa Chicken and Rice


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cubed
  • 1 teaspoon garlic powder
  • 2 cups instant white or brown rice
  • 1 (16-oz) jar ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 1/4 cup water
  • 2 chopped green onions (green parts only)


HEAT oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink.

ADD rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.
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