Salsa Marinated Chicken With Mexican Rice Recipes

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

BAKED SALSA CHICKEN AND RICE

Steps:

• Preheat the oven to 375°F (190°C).
• Pound the chicken breasts to a uniform thickness. Rinse the rice in a fine mesh strainer under cold water, until the water runs clear. Open the can of beans and rinse well.
• Add the oil, rice, beans, broth, and half of the salsa to a shallow baking dish. Stir to combine. Lay the chicken breasts on top of the rice mixture, and sprinkle with the taco seasoning.
• Cover the baking dish with foil and set in the oven to cook for 35 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Pour the remaining half of the salsa on top of the chicken, then top with the cheese.
• Cover the baking dish with foil and set back in the oven to cook for another 15 minutes.
• Remove the baking dish from the oven and carefully peel back the foil. Test the internal temperature of the chicken has reached 165°F (74°C).
• Sprinkle the chicken with cilantro. Remove the chicken breasts and use a fork to gently fluff the rice. Serve immediately.

MARINATED CHICKEN WITH SALSA

Steps:

• Remove all fat from the chicken breast halves and pound them slightly. In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat the chicken with this mixture, and transfer it to a zippered plastic bags. Press out all the air and refrigerate until ready to grill. Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest. Peel away the skin and white pith from the oranges. Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest. Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice. Season with salt to taste and a pinch of dried red pepper flakes, if you wish. When ready to eat, lightly oil a grill or broiler pan. Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side. Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.