I get in these moods where I want fresh salsa. I found some in the deli section of the grocery store on sale and snagged them. I had some chicken I had to make and decided to give this a whirl. It’s super easy to make. I used a mild salsa which did leave the dish with a little zip and zing but no heat. My son said he thought the dish smelled great, and tasted like something you’d get in a Mexican restaurant that we used to have in our area. The dish is easy to adapt in regards to heat, just use a hotter salsa if that’s your thing. Here’s how I made it.
One-pot Gluten-free Salsa Chicken And Rice Recipe
- 1.75 – 2 lbs chicken tenderloins
- 36 oz fresh salsa (I used mild)
- 2 cups Minute Rice
- 4-8 oz shredded cheddar cheese (or taco or any other cheese you prefer)
Turn the Ninja on and use the oven mode, setting it to 400.
Place chicken into the pan.
Pour the salsa over the chicken, making sure all of it is covered.
Cook for 35 minutes (the chicken will be almost done).
Add rice into pan and stir well, making sure all rice covered with salsa.
Cook for 5 minutes.
Sprinkle the shredded cheese across the top.
Cook for 5 minutes, until cheese is melted.