Description
This one-pan Salsa Verde Chicken Rice Skillet is a delicious and easy meal. Juicy chicken, flavorful salsa verde, and fluffy rice combine for a satisfying dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1.5 cups jarred salsa verde
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add chicken pieces to the skillet. Season with cumin, salt, and pepper. Cook until lightly browned on all sides.
- Stir in the uncooked rice, ensuring it is coated with the pan drippings.
- Pour in the chicken broth and salsa verde. Bring the mixture to a boil.
- Reduce heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Sprinkle the shredded cheese over the top of the Salsa Verde Chicken Rice.
- Cover the skillet again for a few minutes until the cheese is melted and gooey.
- Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
- For a spicier dish, use a hotter salsa verde or add diced jalapeños.
- You can substitute ground turkey or shredded rotisserie chicken for the chicken breasts or thighs.
- Add corn, black beans, or spinach for extra vegetables.
- A spoonful of sour cream can be stirred in at the end for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550
- Sugar: Varies based on salsa verde
- Sodium: Varies based on salsa verde and broth
- Fat: Approximately 15-25g
- Saturated Fat: Approximately 5-10g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: Minimal
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 3-5g
- Protein: Approximately 30-40g
- Cholesterol: Varies based on chicken cut