Salsa Chicken Rice Skillet is a complete, one‑pan meal made with organic ingredients and ready in under 30 minutes.
We recently moved into a slightly larger house in a quiet neighborhood, and now we’re less than five minutes from a Walmart. That convenience makes grabbing quality ingredients quick and easy. I created this simple, affordable dinner using Walmart’s Great Value Organic line so the whole meal stays organic without a big price tag.
The Great Value Organic line offers a broad selection at competitive prices. I found everything I needed at my local store, and many items are also available online for easy ordering.
Salsa Chicken Rice Skillet recipe:
- Season chicken breasts with chili powder, garlic powder and cumin. Walmart stocks a variety of organic seasonings.
- Sear the chicken in a large skillet until browned on both sides, then remove and set aside.
- Toast the long grain and wild rice briefly in oil and butter before adding broth, salsa and lime juice.
One‑skillet dinners like this are very flexible. Here are a few easy variations to suit your tastes:
Easy Recipe Variations:
- Swap the pinto beans for your preferred bean variety.
- Add a can of whole kernel corn with the rice for extra texture and sweetness.
- Replace the chicken breasts with 1 lb ground beef for a different protein option.
- Stir in a 4 oz. can of diced green chiles or jalapeños for extra heat.
To make the dish: add Great Value Organic salsa, low‑sodium chicken broth, lime juice, drained pinto beans and garlic salt to the toasted rice. Bring the mixture to a simmer, nestle the seared chicken back into the skillet, reduce the heat, cover, and let the rice cook until tender and fluffy.
Note: this recipe uses a long grain and wild rice blend. The long grain becomes light and fluffy while the wild rice keeps a slightly firmer texture, and I think the contrast is delicious.
When the rice is cooked, sprinkle shredded Colby Jack (or your favorite cheese) over the chicken, cover until the cheese melts, then top with sliced avocado, extra salsa and diced green onions.
The finished skillet is colorful, cheesy and satisfying — a full meal on its own that comes together in about 25 minutes.
Your family will enjoy this easy, flavorful dinner made with organic ingredients you can find at Walmart. It’s quick to prepare and great for busy weeknights.
Salsa Chicken Rice Skillet
10 mins
15 mins
25 mins
Ingredients
For the Chicken:
- 1 lb boneless skinless organic chicken breasts
- 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
- 1/2 tsp Great Value Organic Garlic Powder
- 1/2 tsp Great Value Organic Chili Powder
- 1/4 tsp Great Value Organic Cumin
- Salt and pepper, to taste
For the Salsa Rice:
- 1 tbsp butter
- 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend
- 1 tsp Great Value Organic Garlic Salt
- 1 tsp Great Value Organic Cumin
- Juice of 1 organic lime
- 1 3/4 cup Great Value Organic low sodium Chicken Broth
- 1 cup Great Value Organic Mild Salsa, plus extra for serving
- 15 oz Great Value Organic Pinto Beans, drained
- 1 1/2 cups Colby Jack Cheese, shredded
- 1 organic avocado, sliced
- 2 tbsp organic green onions, diced
Instructions
- Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium-high heat and add 1 tbsp of the olive oil. Sear the chicken about 3 minutes per side until golden brown. The chicken will not be fully cooked yet. Remove and set aside.
- Add 1 tbsp butter and the remaining tablespoon of olive oil to the skillet. Stir in the rice blend and toast briefly. Add garlic salt, cumin, lime juice, chicken broth, salsa, and drained pinto beans. Bring to a boil, then nestle the chicken breasts into the rice mixture. Reduce heat to a simmer, cover, and cook 15 minutes or until the rice is tender and the liquid is absorbed.
- Remove the lid and top the chicken breasts with shredded cheese. Replace the lid until the cheese melts. Serve topped with sliced avocado, extra salsa and diced green onions.
Nutrition
Carbohydrates: 50 g |
Protein: 36 g |
Fat: 26 g
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