Salsa Chicken and Rice Tortilla

(from holm’s recipe box)

From the Lake Holm Ward Cookbook

Source: Heidi Shuler

Categories: chicken, dinner, mexican


  • 1 lb chicken breasts (boneless, skinless)
  • 2 c instant brown rice
  • 1 1/2 c salsa
  • 1 t garlic powder
  • 1 c chicken broth
  • 1 can cooking spray
  • 1 pkg corn tortillas


  1. Cut the chicken into bite-size pieces and sprinkle with garlic powder. Coat a 4-quart pot with cooking spray and preheat over medium heat.

  2. Add the chicken and cook, tossing and turning the pieces occasionally, for about 7 minutes, or until the chicken is no longer pink inside when cut with a knife.

  3. Transfer the chicken to a bowl. Place the rice, salsa, and broth in the pot and stir to mix.

  4. Return the chicken to the pot, reduce heat to low and cover.

  5. Simmer 5 – 10 minutes until water is absorbed and rice is tender.

  6. Serve immediately in corn tortillas.

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