Latin Chicken Rice Pot W.salsa & Avocado Cream (Rachael Ray)

Total Time
Prep 45 mins
Cook 10 mins

Saw this on Rachael Ray's "30 Minute Meals," and DH begged me to try it ;) It did, however, take me about 50 minutes start-to-finish. Next time, I will use brown rice. Also, Rachael's original recipe calls for 1/4 cup of golden raisins added with the tomato sauce; we dislike raisins so left those out. The rice-chicken is really good on its own, but the salsa & the avocado cream *really* put this over the top! **You could prepare the salsa & cream a day ahead*

Ingredients Nutrition


  1. Preheat a medium pot over medium heat, add olive oil and butter.
  2. When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
  3. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
  4. Add chicken stock, poultry seasoning, Sazon or fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
  5. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
  6. To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
  7. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
  8. Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
  9. Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.
Most Helpful

I would highly recommend omitting the poultry seasoning - it just doesn't sit well with the latin flavors. Other than that, it was pretty good!

JJRsGirl July 05, 2008

Absolutely wonderful. The chicken and rice are well seasoned, but its the salsa and avocado cream that put this over the top. The salsa has a nice bite and almost meatiness from the dense olives. The cream is just delicious and was great to dip the chicken into. I made the salsa and cream the day before, and this made preparation much easier. I can't imagine making this in 30 minutes though! Silly Rachel. Thanks NPG!

~Bekah~ June 11, 2007

The amount this recipe makes is huge! The sauce is what sets it apart. I am not a fan of Spanish Olives and was tempted to use Kalmata, but went with the recipe and was glad I did. A great combination.

Chef Col B May 27, 2006