Santa Fe Chicken and Rice Skillet Dinner

Santa Fe Chicken and Rice Skillet Dinner
  • Prep Time: 20
  • Total Time: 40
  • Servings: 2

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About this Recipe

Great southwest flavours and only one dish to clean. Even your pickiest eaters are going to love this one.


2 tbsp (30 mL) Vegetable oil
2 Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breast
1 cup (250 mL) Long grain white rice
2 tsp (10 mL) Chili powder
2 Cloves garlic, minced
1/2 cup (125 mL) Ready prepared salsa
1 3/4 cups (425 mL) Chicken broth
1/4 cup (60 mL) Grated cheddar cheese
1-2 tsp (15-30 mL) Chopped fresh cilantro (optional)


HEAT 1 tbsp of oil in a medium skillet over medium-high. Add chicken and cook for about 2 minutes per side or until browned. Remove from the pan and set aside.

HEAT the remaining oil in the same skillet. Add rice and cook, stirring for 1-2 minutes. Stir in chili powder and garlic. Cook for another minute. Add salsa and chicken broth. Stir well and add chicken back into the pan. Bring to a boil, reduce heat and simmer, covered for 18-20 minutes or until all of the liquid is absorbed and the chicken is cooked to an internal temperature of 165°F (74°C). Remove from the heat.

PREHEAT broiler to high. Sprinkle cheese over the chicken and broil for 2-3 minutes or until the cheese has melted and is bubbly. Garnish with fresh cilantro and serve.


Serve with a side salad.

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