Try out our Salsa-Chicken and Rice Recipe for a low-stress, 30-minute dish. Our Salsa-Chicken and Rice Recipe is boosted with bacon and zesty salsa.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Bacon, chopped
4 small boneless skinless chicken breasts (1 lb.)
1 onion, chopped
1 each green and red pepper, chopped
1 cup TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1 cup KRAFT Shredded Pepper Jack Cheese
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in salsa and bacon.
Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Substitute brown rice for white rice.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.