EASY SALSA VERDE CHICKEN AND RICE SKILLET

Imagine tender chicken and fluffy rice, all simmered together in a vibrant, tangy salsa verde sauce, topped with melty cheese and your favorite garnishes. This Salsa Verde Chicken And Rice Skillet is a flavor explosion in a single pan, making it the ultimate weeknight dinner solution, I promise you’ll be hooked on this clean simple recipe!

The Star Players: Ingredients You’ll Need

Chicken & Rice

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 cup long-grain rice, uncooked

Salsa Verde Goodness

• 1 (16 oz) jar salsa verde
• 1 cup chicken broth
• 1/2 cup frozen corn
• 1/2 cup black beans, rinsed and drained
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Finishing Touches

• 1 cup shredded Monterey Jack cheese (or your favorite)
• Optional toppings: chopped cilantro, sour cream, avocado slices, lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Searing the Chicken

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides. It doesn’t need to be fully cooked through at this point.
3. Remove the chicken from the skillet and set aside.

Step 2: Building the Flavor Base

1. Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted. This helps to enhance the rice’s flavor.
2. Pour in the salsa verde and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
3. Add the corn, black beans, chili powder, and cumin. Season with salt and pepper to taste.

Step 3: Simmering to Perfection

1. Return the chicken to the skillet.
2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

Step 4: The Cheese Factor

1. Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top.
2. Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey.

Step 5: Garnish and Serve

1. Garnish with your favorite toppings, such as chopped cilantro, sour cream, avocado slices, and lime wedges.
2. Serve immediately and enjoy!

Making it Your Own: Tips and Variations

This Salsa Verde Chicken And Rice Skillet is a fantastic base recipe, and you can easily customize it to suit your tastes! Here are a few ideas:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the salsa verde mixture for extra heat.
• Add veggies: Include other vegetables like diced bell peppers, onions, or zucchini for added nutrition and flavor.
• Protein swap: Substitute the chicken thighs with shredded chicken breast, ground turkey, or even shrimp.
• Cheesy goodness: Experiment with different types of cheese, such as cheddar, pepper jack, or a Mexican cheese blend.
• Grain game: While long-grain rice works great, you can also use brown rice or quinoa for a healthier option. Just adjust the cooking time accordingly.

Troubleshooting Time: Common Questions Answered

Sometimes, even the simplest recipes can present a few challenges. Here are some common questions and solutions to help you nail this Salsa Verde Chicken And Rice Skillet:

• “My rice is still crunchy after 25 minutes!” This usually means there isn’t enough liquid. Add a little more chicken broth (about 1/4 cup) and continue to simmer, covered, until the rice is cooked through.
• “My skillet is sticking!” Make sure you’re using a non-stick skillet or a well-seasoned cast-iron skillet. Also, avoid using too high of heat, as this can cause the rice to stick and burn.
• “My chicken is dry!” Using chicken thighs helps to prevent dryness, as they’re more forgiving than chicken breast. Also, be sure not to overcook the chicken. It should be cooked through but still juicy.

Perfect Pairings: What to Serve Alongside

This Salsa Verde Chicken And Rice Skillet is a complete meal on its own, but if you’re looking to round it out, here are a few delicious side dish ideas:

• A simple salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the skillet.
• Corn on the cob: Grilled or boiled corn on the cob is a classic summertime side dish that pairs perfectly with the flavors of this dish.
• Guacamole and tortilla chips: A crowd-pleasing appetizer that adds a creamy and crunchy element to the meal.
• Refried beans: A hearty and flavorful side dish that complements the Mexican-inspired flavors of the skillet.

Why This Recipe Works: The Science Behind the Flavor

This Salsa Verde Chicken And Rice Skillet isn’t just delicious; it’s also a culinary masterpiece of flavor layering! The salsa verde provides a tangy and herbaceous base, while the chicken adds richness and protein. The rice absorbs all the delicious flavors, creating a cohesive and satisfying dish. The corn and black beans add sweetness and texture, while the cheese provides a melty, comforting element. Finally, the toppings add a burst of freshness and acidity that brightens up the whole dish. This is what makes it one of my go-to dinner ideas one pan easy meals.

Storing and Reheating: Making the Most of Leftovers

If you’re lucky enough to have leftovers, this Salsa Verde Chicken And Rice Skillet reheats beautifully! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it until heated through, or reheat it in a skillet over medium heat, adding a splash of chicken broth if needed to prevent sticking. You can also freeze it for longer storage. Just thaw it overnight in the refrigerator before reheating. This is why it’s perfect for easy staple meals, especially when you’re short on time.

Final Thoughts: Your Ticket to an Easy Weeknight Win

So there you have it, my friend! A foolproof recipe for Salsa Verde Chicken And Rice Skillet that’s guaranteed to become a weeknight staple. It’s one of those clean simple recipes that tastes like you spent hours in the kitchen, when really, it’s ready in under an hour. Now go forth and create some deliciousness!

Easy Salsa Verde Chicken and Rice Skillet

Amelia Chen-Morrison

This easy skillet recipe features tender chicken and fluffy rice simmered in a vibrant salsa verde sauce, topped with melted cheese. It’s a quick and flavorful one-pan meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 550 kcal

Equipment

• Large skillet (preferably non-stick)
• Measuring cups
• Measuring spoons
• Knife
• Cutting board
• Spoon or spatula
• Lid for skillet

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 cup long-grain rice, uncooked
• 1 cup chicken broth
• ½ cup frozen corn
• ½ cup black beans, rinsed and drained
• 1 tsp chili powder
• ½ tsp cumin
• Salt to taste
• Pepper to taste
• 1 cup shredded Monterey Jack cheese
• Optional toppings: chopped cilantro
• Optional toppings: sour cream
• Optional toppings: avocado slices
• Optional toppings: lime wedges

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
• Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted.
• Pour in the salsa verde and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
• Add the corn, black beans, chili powder, and cumin. Season with salt and pepper to taste.
• Return the chicken to the skillet.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top.
• Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey.
• Garnish with your favorite toppings, such as chopped cilantro, sour cream, avocado slices, and lime wedges.
• Serve immediately and enjoy!

Notes

Spice it up with cayenne pepper or hot sauce. Add other vegetables like bell peppers, onions, or zucchini. Substitute chicken with shredded chicken breast, ground turkey, or shrimp. Experiment with different cheeses like cheddar or pepper jack. Use brown rice or quinoa for a healthier option. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.