This Salsa Chicken Rice Casserole layers fluffy rice with Mexican-seasoned diced chicken, chunky salsa and melted Monterey Jack cheese for a simple, satisfying meal for two. It’s ideal for a cozy dinner, a relaxed lunch, or a date-night at home—baked and served in individual oven-safe dishes for easy cleanup.
This recipe is moderately low in carbohydrates compared with traditional casseroles, though it is not a strict ketogenic dish. The portioned approach keeps servings manageable and makes it easier to control portions and nutrition.
As an Amazon Associate, I may earn a small commission at no additional cost if you purchase through product links mentioned in equipment suggestions.
How to make Salsa Chicken and Rice Bake
- Preheat the oven to 375°F (190°C).
- Dice the chicken into bite-sized pieces so it cooks evenly and fits comfortably in individual baking dishes.
- Spray two 18.6-ounce oven-safe baking dishes with non-stick spray.
- Spread the instant white rice evenly between the two dishes. Divide the unsalted chicken broth between the dishes and pour it over the rice.
- Layer the diced chicken over the rice and broth in each dish.
- Season evenly with cumin, salt, black pepper, onion powder and minced garlic.
- Top the chicken with chunky salsa, dividing it between the two dishes.
- Sprinkle shredded Monterey Jack cheese over each dish.
- Bake for 30–35 minutes or until the chicken is cooked through and the rice is tender.
- Garnish with fresh chopped cilantro or parsley if desired. Serve the hot dishes on trivets to protect your table.
Ingredients
- ½ lb boneless, skinless chicken, diced
- ½ cup instant white rice
- ¾ cup unsalted chicken broth
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- 1 teaspoon minced garlic
- ½ cup chunky salsa
- ½ cup Monterey Jack cheese, shredded
- Fresh chopped cilantro or parsley (optional)
Instructions (condensed)
Follow the ordered steps above for a straightforward assembly: rice and broth in the bottom, diced chicken and seasonings next, salsa and cheese on top. Bake until the chicken reaches a safe internal temperature and the rice has absorbed the broth. Let rest a few minutes before serving so the casserole firms up slightly and is easier to serve.
Nutrition and details
Prep time: 10 mins • Cook time: 30 mins • Total time: 40 mins
Servings: 2 • Calories per serving: 354 kcal
- Carbohydrates: 24 g
- Protein: 36 g
- Fat: 12 g (Saturated fat: 6 g)
- Sodium: 902 mg
- Fiber: 2 g • Sugar: 3 g
Equipment (suggestions)
- Two 18.6-ounce oven-safe baking dishes (individual ramekins or small casseroles)
- Cork trivets or heat-resistant pads for serving
Tips and variations
- Use browned or pre-cooked chicken for a quicker finish — just reduce bake time accordingly.
- Substitute brown instant rice for a slightly higher-fiber option; cooking time may vary.
- For extra flavor, stir a tablespoon of chopped green chiles into the salsa or use a smoky chipotle salsa.
- Top with a dollop of plain Greek yogurt or sour cream and a squeeze of lime when serving for brightness.
- To make this dairy-free, skip the cheese or use a plant-based shredded alternative.
You may also enjoy
- Sweet and Sour Chicken with Fried Rice
- Green Chile Chicken Rice
- Creamy Mushroom Chicken and Rice
- Crockpot Chicken and Wild Rice Soup
- 8-Ingredient Spanish Rice
Hi there — I’m Zona House. My focus is simple, satisfying recipes that fit everyday life. I aim to make cooking approachable so you can enjoy good food without stress.
Thanks for trying this Salsa Chicken Rice Casserole. If you enjoy easy casseroles and meals for two, I hope you’ll explore more recipes and make this one your own.
