Craving a vibrant, flavorful, and unbelievably easy dinner that bursts with fresh flavors? Imagine tender chicken simmered in tangy salsa verde, nestled on a bed of perfectly cooked rice. This Salsa Verde Chicken And Rice is your answer to a quick, satisfying, and utterly delicious meal that will become a family favorite – and I promise you’ll be making it again and again!
The Must-Have Ingredients
For the Salsa Verde Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jar (16 oz) salsa verde (I prefer Herdez or Frontera)
- 1/2 cup chicken broth
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice (like jasmine or basmati)
- 2 cups chicken broth or water
- 1 tbsp olive oil or butter
- Salt to taste
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Lime wedges
- Shredded cheese (Monterey Jack, cheddar, or cotija)
- Pickled onions
Let’s Talk Chicken Prep!
Okay, before we dive into cooking, let’s quickly chat about the chicken. You *could* use pre-cut chicken, but honestly, I find it’s much more economical (and often tastes better!) to buy chicken breasts and cut them yourself. Just make sure you use a sharp knife and cut them into roughly even pieces so they cook evenly. Don’t stress about perfect uniformity, though; we’re going for delicious, not a beauty pageant!
Also, patting the chicken dry with paper towels before searing helps it get a nice golden-brown crust. It’s a small step that makes a big difference!
Step-by-Step Instructions: From Prep to Plate
Getting Started: Rice Time!
- Cook the Rice: In a medium saucepan, heat the olive oil or butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until lightly toasted. This step enhances the rice’s flavor!
- Add Broth and Simmer: Pour in the chicken broth or water, add salt to taste, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
Making the Salsa Verde Chicken Magic Happen:
- Sear the Chicken: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary.
- Sauté Aromatics: Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer in Salsa Verde: Pour in the salsa verde and chicken broth. Stir in the cumin and chili powder. Bring to a simmer.
- Combine and Cook: Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Taste and Adjust: Taste the sauce and adjust seasonings as needed. Add salt and pepper to your liking. If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer uncovered for a few more minutes to reduce.
Assemble and Enjoy!
- Build Your Bowl: Spoon the cooked rice into bowls. Top with the Salsa Verde Chicken.
- Add Toppings: Garnish with your favorite toppings, such as chopped cilantro, diced avocado, sour cream or Greek yogurt, lime wedges, and shredded cheese.
- Serve Immediately: Enjoy your delicious and easy Salsa Verde Chicken and Rice!
Spice It Up (or Tone It Down!)
Salsa verde comes in different levels of spiciness. If you’re sensitive to heat, choose a mild salsa verde. If you like a kick, go for the medium or hot varieties! You can also add a pinch of cayenne pepper or a dash of hot sauce to the finished dish for extra heat.
On the other hand, if you find your salsa verde is a bit too spicy, a dollop of sour cream or Greek yogurt will help cool it down.
Make-Ahead Tips and Storage Solutions
This Salsa Verde Chicken and Rice is a fantastic make-ahead meal! You can cook the chicken and rice separately and store them in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the chicken in a skillet or microwave and the rice in the microwave. Assemble the bowls and add your favorite toppings.
It also freezes well! Let the chicken and rice cool completely before transferring them to freezer-safe containers. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Creative Variations to Keep Things Exciting
Don’t be afraid to experiment and put your own spin on this recipe! Here are a few ideas:
- Add Veggies: Stir in some chopped bell peppers, corn, or black beans along with the salsa verde for added nutrients and flavor.
- Make it Creamy: Stir in a dollop of cream cheese or sour cream at the end of cooking for a creamier sauce.
- Use a Different Protein: Substitute the chicken with shredded pork, ground beef, or even tofu for a vegetarian option.
- Serve it as Tacos or Burritos: Use the Salsa Verde Chicken as a filling for tacos or burritos.
- Try it with Quinoa: Replace the rice with quinoa for a healthier alternative.
Pair It Perfectly: Side Dish Suggestions
Want to round out your meal? Here are some delicious side dish options that pair perfectly with Salsa Verde Chicken and Rice:
- Mexican Street Corn Salad: A classic combination that adds sweetness and freshness.
- Black Bean and Corn Salad: A simple and flavorful salad that complements the Mexican flavors.
- Guacamole and Tortilla Chips: A crowd-pleasing appetizer or side dish.
- A Simple Green Salad: A light and refreshing option to balance the richness of the chicken and rice.
More Mouthwatering Mexican-Inspired Meals
If you love this recipe, you might also enjoy these other delicious Mexican-inspired dishes: Try out this Coconut Chicken Rice Bowl for a tropical twist or the Mexican Chicken Heavenly for a casserole option. For a bowl style option, this Chicken Enchilada Bowls recipe is the way to go. If you want to make some Cilantro lime chicken, you should try this Crock Pot Cilantro Lime Chicken. Lastly, if you like corn, try out the Street Corn Chicken Rice Bowl.
Troubleshooting Tips for a Stress-Free Cooking Experience
Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:
- Chicken is dry: Make sure you don’t overcook the chicken. Cook it until it’s just cooked through. If it’s still dry, add a little more chicken broth to the sauce.
- Rice is sticky: Rinse the rice before cooking to remove excess starch. Also, avoid stirring the rice too much while it’s cooking.
- Salsa Verde is too acidic: Add a pinch of sugar or a dollop of sour cream to balance the acidity.
Why This Recipe Will Become Your New Go-To
Seriously, this Salsa Verde Chicken and Rice is a lifesaver on busy weeknights. It’s quick, easy, and customizable, making it a perfect meal for the whole family. Plus, it’s packed with flavor and nutrients, so you can feel good about what you’re eating. Give it a try, and I’m confident it will become a regular in your dinner rotation!
What kind of salsa verde is recommended for this recipe?
The recipe suggests using Herdez or Frontera brand salsa verde, but you can choose your preferred brand.
How can I adjust the spiciness of the dish?
You can control the spiciness by choosing a mild, medium, or hot salsa verde. For extra heat, add cayenne pepper or hot sauce. To cool it down, add sour cream or Greek yogurt.
Can I make this Salsa Verde Chicken and Rice ahead of time?
Yes, you can cook the chicken and rice separately and store them in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat before serving.
What are some variations I can try with this recipe?
You can add vegetables like bell peppers, corn, or black beans. You can also make it creamy by adding cream cheese or sour cream. For a different protein, you can substitute chicken with shredded pork, ground beef, or tofu. You can also serve it as tacos or burritos or replace the rice with quinoa.
Salsa Verde Chicken and Rice
Equipment
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Medium saucepan with lid
- large skillet with lid
- Mixing spoon
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tsp cumin
- ½ tsp chili powder
- Salt to taste
- Pepper to taste
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1 tbsp olive oil or butter
- Chopped cilantro, for garnish
- Diced avocado, for garnish
- Sour cream or Greek yogurt, for garnish
- Lime wedges, for garnish
- Shredded cheese, for garnish
- Pickled onions, for garnish
Instructions
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
- Pour in the chicken broth or water, add salt to taste, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary.
- Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the salsa verde and chicken broth. Stir in the cumin and chili powder. Bring to a simmer.
- Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Taste the sauce and adjust seasonings as needed. Add salt and pepper to your liking. If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer uncovered for a few more minutes to reduce.
- Spoon the cooked rice into bowls. Top with the Salsa Verde Chicken.
- Garnish with your favorite toppings, such as chopped cilantro, diced avocado, sour cream or Greek yogurt, lime wedges, and shredded cheese.
- Serve immediately.
