Salsa Verde Rice and Chicken Bowls

Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and Green Chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success.
Prep 20 Minutes
Total Time 30 Minutes
Servings 8

Ingredient List

Salsa Verde Rice

  • 1/2 cup uncooked regular long-grain white rice
  • 1 cup water
  • 1/3 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles

Chicken Bowls

  • 2 teaspoons vegetable oil
  • 2 1/2 cups chopped deli rotisserie chicken
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup chopped fresh cilantro
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Recipe Continues Below

Preparation

  1. In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.
  2. In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  3. To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.

Expert Tips

  • Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.
  • Deli rotisserie chicken makes these bowls quick and convenient!
  • Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.

Nutrition

  • 1 Serving Calories 300 (Calories from Fat 120);  Total Fat 13g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 55mg;  Sodium 910mg;  Potassium 150mg;  Total Carbohydrate 27g (Dietary Fiber 1g ,Sugars 2g);  Protein 17g
  • % Daily Value: Vitamin A 2%;  Vitamin C 0%;  Calcium 15%;  Iron 10%
  • Exchanges: 2 Starch;  1 Very Lean Meat;  1/2 High-Fat Meat;  1 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews

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