Cheesy Salsa Chicken and Rice

Cheesy Salsa Chicken and Rice

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Servings: 3


  • 3 large chicken breast boneless, skinless
  • 1 cup rice not minute rice. Something that will take at least 10 mins to cook. My go to is basmati
  • 1 cup frozen vegetables
  • 1 cube chicken bouillon
  • 3 tbsp rub your favourite meat rub
  • 3 cups cheddar cheese shredded
  • 3 cups chunky salsa
  • oil for frying


  • Bring 3 1/2 cups of water to boil in a large pot, then add the bouillon cube, vegetables and rice. Cook to package directions, drain and set aside. (Ideally your rice of choice takes at least 10 minutes to cook so the vegetables cook too)
  • Toss the chicken in your rub of choice. I use Cool Runnings Caribbean seasoning
  • Turn on your broiler
  • Fry the chicken to your desired doneness, making sure to sear the breasts evenly on all sides.
  • When the chicken breasts are cooked and rested slice them thickly, but keep their general shape. Place them on a baking pan with their slices together in the chicken breast shape, but slightly spread apart. Coat the chicken breasts with a cup each of cheddar cheese. Broil the breasts til the cheese is fully melted 1-3 minutes.
  • Serve the chicken breasts over the rice and vegetables, topped with the salsa.