Salsa Chicken & Rice Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 134.2
  • Total Fat: 2.4 g
  • Cholesterol: 38.4 mg
  • Sodium: 551.9 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 15.9 g

View full nutritional breakdown of Salsa Chicken & Rice Bake calories by ingredient
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You could easily swap out the chicken for black or pinto beans to make this dish vegetarian. You could easily swap out the chicken for black or pinto beans to make this dish vegetarian.
Number of Servings: 6


    1 can Ro-Tel tomatoes with green chiles
    1 cup white long-grained rice
    1 3/4 cup water
    1 tsp salt
    3 skinless, boneless chicken breasts
    1/2 cup frozen corn kernels
    1/2 cup shredded cheese or blend of cheeses


Preheat oven to 400 degrees.

Pour one can of Ro-tel into a blender. Pulse until no chunks remain. Pour "salsa" into a strainer to separate the juice. Set juice aside.

Cook rice with water, salsa and salt until tender and no liquid remains. Check the cooking direction on rice bag for cooking times. I cook my rice in a steamer and it takes 40 minutes.

Clean and filet chicken breasts, place in baking dish. Pour juice from salsa over chicken. Cover and bake 20-25 minutes. Remove from oven and cut chicken into bite sized chunks.

Meanwhile microwave corn until heated through, set aside until rice and chicken are cooked.

In a bowl combine rice, corn, diced chicken, and chicken's cooking liquid. Stir to combine. Return mixture to the same baking dish your cooked the chicken in. Sprinkle with cheese. Sprinkle cheese with a pinch of red pepper flake and dried cilantro (optional, for decoration) and return to oven. Bake for about 10 minutes or until cheese is melted.

Serve with a salad for a complete meal. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user DIXIETANGO.

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