Santa Fe Chicken and Rice

This Sante Fe Chicken and Rice from Minute is a quick and easy southwestern dinner idea.

Prep Time:

5 minutes

Total Time:

10 minutes

Serves:

4

 Pin this Recipe
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

 Save as Favorite
 Print this Recipe

Unlock Your Shopping List!

Sign Up

Loading Google Auth Interface

Or

Have an Account?

Ingredients

Save, Print, and Email Ingredients

Click below to save, print, and email ingredients from your shopping list.

Instructions

Tap or click steps to mark as complete

  • Prepare rice according to package directions.

  • Mix chicken breast strips, beans, corn and salsa in saucepan. Cook on medium heat until heated through, stirring occasionally.

  • Spoon over hot cooked rice. Top with cheese and green onion, if desired.


Recipe Tips

Use 2 cups cooked leftover rice. Substitute canned pinto beans for the black beans.

Turn Leftovers into Something New

Stuffed Peppers/Tomatoes: Hollow out bell peppers or large tomatoes and stuff leftovers. Bake at 350°F. until peppers are tender, about 20 minutes. Tacos: Reheat leftovers and wrap in warm tortilla. Serve with chopped cilantro, sour cream or sliced avocado.

Tags

Lunch
Dinner
Quick and Easy
Mexican
Main Dish
3-15 Minutes
Instant
White Rice
Poultry
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

Reviews

Write a Review
Write Reviews & Rate Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes