Total Time
Prep 5 mins
Cook 20 mins

My Husband and I were hungry one Sunday evening and I did NOT want to go to the store, so I went hunting through the kitchen and came up with this. It is VERY versatile. I've made this with Shrimp and scallops. I've even made this with Zuchini as a side dish. And as far as which salsa, you get to pick what kind or how hot.


  1. make the rice.
  2. While making the rice, dump the entire jar of salsa into a large pan.
  3. Bring to a simmer over med heat.
  4. Add chicken and cover.
  5. Cook for 20 minutes or until chicken is done.
  6. serve over rice.


Most Helpful

I don't eat chicken, so I make it with shrimp. I cook the shrimp in a little bit of olive oil, then add the salsa, careful not to overcook the shrimp. If you want to add an onion to this, then cook that first in a little bit of olive oil, then add the shrimp. I am picky about which salsa to use--I recommend Newman's Own Mild--if someone wishes, she or he can kick it up a notch by using a little green tabasco on her or his portion. This is a fast and easy crowd pleaser.

C. A. Meyersburg October 18, 2003

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