You may have noticed that Steve posted for me last Friday. My last school final project was due Friday, and I just never got my post up, so he put up his Man Food Monday’s post then. So, even though it is Monday, I am posting today. This may not be Man Food (or, maybe it is since Steve and my son both loved it), but I don’t think you will be disappointed with this One Pot Salsa Chicken.
This is another super easy one pot meal. This one does take a while to cook, but getting it together to cook probably takes no more than five minutes. Then, there is maybe another five minutes of active time at the end, but we are talking crazy simple here. And, best of all, it is just as delicious as it is simple.
I have had an intense schedule lately, and it has kind of been a mission of mine to create super easy meals – especially the one pot ones. But, I’m curious. Do you like the one pot meals, and do you want to see more of them?
One Pot Salsa Chicken
- 1/4 cup (1/2) stick butter, cut in chunks
- 2 1/2 cups water
- 1 1/2 cups brown rice (not instant)
- 1 16 ounce jar salsa
- 1 14 ounce can black beans, rinsed and drained
- 1 1/2 - 2 pounds boneless, skinless chicken breast halves
- 8 ounces sour cream
- 3 cups shredded cheddar cheese
- chopped cilantro and green onions to top
- Preheat oven to 400 degrees.
- In a large oven proof pot (I used a cast iron dutch oven.), Stir together butter, water, rice, salsa, and beans.
- Add chicken breasts.
- Place pot in oven and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, or until rice is done.
- Remove from the oven and shred chicken with two forks. I did this right in the pot.
- Stir in sour cream and two of the cups of cheese.
- Top with remaining cheese.
- Return to the oven and bake until cheese is melted.
- Top with cilantro and green onions