Santa Fe Chicken and Rice
- Ready In:
- Spray skillet with cooking spray and heat.
- Add chicken, cook on medium heat until no longer pink.
- Stir in salsa, corn, beans, and rice.
- Sprinkle with cheese.
- Heat until cheese is melted.
Questions & Replies
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We have a busy family and this was a busy night for us with church activities. This recipe was quick to prepare and that's a big plus, but what set it apart was that my whole family, all 7 of us, LOVED THIS! I preferred my serving without rice (lower carbs) and I think I'll use less rice next time, but there will definitely be a next time. I had to double the recipe for my family. I didn't have monterey pepper jack cheese, so I used a taco/mexican blend that we had instead.
For the ease and the ingredients, this should be a five-star. I was swayed because I think it needs a little something else...maybe some chilies. I did add fat free sour cream to the top and ate it with chips for a variety of texture. Overall, easy to make, but my husband wasn't as crazy about it as I was.
Ok, I made this tonight. I did make a few changes though...I cooked 2 chicken breasts and sprinkled them w/ taco seasoning as they cooked...cut up the breasts, cooked the rice and added the rest of the ingredients. Didnt add cheese b/c didnt have any but was still great. Also i added a dollop of sour cream to mine. My 13 mth old loved it too! Next time since i'm only cooking for 2 i will only make 1 cup of rice instead of 2. It makes a bunch!! Thanks!
Here is another recipe idea that proves that simplicity is usually the best. Quick 'n easy to prepare, great on the taste buds. The only change I made was to use a little olive oil in the pan instead of non-stick spray, because I prefer the flavour of chicken seared in olive oil to the questionable contents of a spray can. I would make this one again when I have to feed a mob in a hurry. Great with a chilled chardonnay (Vasse Felix from Margaret River in West Australia if you can get it).