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- 1 lb boneless, skinless chicken thighs - 1 cup uncooked long-grain rice - 1 cup salsa verde - 2 cups chicken broth - 1 medium onion - 2 cloves garlic - 1 bell pepper - 1 cup black beans (optional) - 1 cup corn - 1 cup shredded cheddar cheese - Ground cumin - Smoked paprika - Salt and pepper - Fresh cilantro I love this recipe for Salsa Verde Chicken and Rice Skillet. It brings together simple, fresh ingredients. You only need a few main items. The chicken thighs add flavor and tenderness. The long-grain rice soaks up all the tasty juices. Salsa verde gives a zesty kick. Chicken broth enhances the dish with its rich taste. For the veggies, I often use a medium onion and two cloves of garlic. They add depth to the dish. A bell pepper brings color and crunch. You can also add black beans and corn for extra texture. They make the meal heartier. Seasoning is key. Ground cumin and smoked paprika create a warm flavor. Don't forget salt and pepper to taste. Fresh cilantro adds a bright finish. It’s perfect for garnishing the dish. This meal is not just tasty, but also easy to make. You can get creative with the ingredients. The combinations are endless! {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add the diced onion and sauté for 3-4 minutes until it turns translucent. - Season the chicken pieces with salt, pepper, ground cumin, and smoked paprika. - Add the chicken to the skillet and brown it on all sides for about 6-8 minutes. - Once the chicken is cooked, stir in 1 cup of uncooked rice with the chicken and veggies. - Pour in 1 cup of salsa verde and 2 cups of chicken broth, then bring to a gentle simmer. - Cover the skillet and cook for about 20 minutes until the rice is tender. - During the last 5 minutes, stir in 1 cup of black beans and 1 cup of corn. - Remove from heat and sprinkle 1 cup of shredded cheddar cheese on top. Let it sit for 2-3 minutes to melt. - Fluff the rice gently with a fork and garnish with fresh cilantro before serving. Cooking over medium heat is key to this dish. It helps cook the chicken evenly. If the heat is too high, the chicken can burn. You want a nice golden color. This ensures the chicken stays moist inside. Stir often to avoid sticking. This method gives the best flavor and texture. Want to boost the taste? Add a squeeze of lime juice. This adds a bright, fresh kick. You can also try adding more spices, like chili powder. For the best flavor, use homemade salsa verde. It’s easy to make and tastes great. Fresh ingredients will enhance your dish even more. Pair this skillet meal with simple sides. Try a fresh salad or tortilla chips. Cold drinks like iced tea go well too. For extra flavor, top with sliced avocado or jalapeños. You can also add a dollop of sour cream. These toppings make the meal even more delightful! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables can elevate your salsa verde chicken and rice skillet. Opt for fresh cilantro and ripe bell peppers for a vibrant flavor. Customize the Heat: Adjust the spiciness of your dish by choosing mild or hot salsa verde. You can also add fresh jalapeños or red pepper flakes for an extra kick. One-Pan Wonder: This recipe is designed to be made in one skillet, making cleanup a breeze. Ensure your skillet has a tight-fitting lid to trap steam and moisture. Meal Prep Friendly: This dish can be made in advance and stored in the fridge for up to 3 days, making it perfect for meal prep. Reheat gently on the stove or in the microwave. {{image_4}} You can switch up the protein in this dish. Using chicken breast instead of thighs is an option. Chicken breast has less fat, making it leaner. It will still soak up the flavors well. If you want a vegetarian dish, try using tofu or chickpeas. Tofu will soak in the salsa verde nicely. Chickpeas add a hearty texture and protein. For rice, you have some great choices. Brown rice offers more fiber and a nutty taste. Quinoa is another option and is high in protein. If you want to keep carbs low, use cauliflower rice. It cooks quickly and blends well with the flavors. To change the flavor profile, try adding jalapeños for heat. They will give the dish a spicy kick. You can also add different vegetables like zucchini or spinach. These add color and nutrition. Mixing in veggies makes the meal even more delightful. To keep your Salsa Verde Chicken and Rice Skillet fresh, store leftovers in airtight containers. This helps maintain flavor and texture. It lasts in the fridge for about 3 to 4 days. Make sure to cool it down before sealing. Label your containers with the date. This way, you know when to eat them. If you want to save some for later, you can freeze leftovers. Use freezer-safe containers or bags. Be sure to leave space for expansion. The dish can last in the freezer for up to 3 months. For best results, cool it completely before freezing. When you’re ready to eat, thaw it in the fridge overnight. You can reheat your dish on the stovetop or in the microwave. For stovetop reheating, add a splash of water or broth, and warm it over low heat. Stir often to keep it even. In the microwave, cover the container and heat for 2-3 minutes, stirring halfway through. This helps keep the texture and flavor intact. Yes, you can make this dish ahead of time. Cook it fully and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat it on the stove or in the microwave. Just add a splash of broth if it seems dry. You can swap salsa verde with other sauces. Try green enchilada sauce or tomatillo salsa. If you want a different flavor, use regular salsa or even a homemade blend of green tomatoes and herbs. To add heat, mix in jalapeños or diced serrano peppers. You can also use spicy salsa verde or add chili powder. Adjust the amount to match your taste. Adding a dash of hot sauce right before serving can also enhance the spice. Absolutely! If you prefer a dairy-free dish, simply leave out the cheese. The meal will still taste great without it. You can add avocado or guacamole for creaminess instead. Yes, this recipe is gluten-free if you choose gluten-free broth. Most rice is also gluten-free. Always check labels on any packaged items, like salsa or beans, to ensure they meet your dietary needs. This recipe for Salsa Verde Chicken and Rice Skillet combines easy steps with flavorful ingredients. You learned about main and additional ingredients, cooking techniques, and tips to enhance taste. I shared variations for proteins and rice options to suit your needs. As you try this dish, remember you can adjust it to fit your taste. Enjoy making it and sharing it with friends!

Zesty Salsa Verde Chicken and Rice Skillet

A flavorful one-pan dish featuring chicken, rice, and zesty salsa verde.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup uncooked long-grain rice
  • 1 cup salsa verde
  • 2 cups chicken broth
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed (optional)
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, until it becomes translucent.
  • Stir in the minced garlic and diced bell pepper. Sauté for an additional 2-3 minutes, stirring frequently until the garlic is fragrant and the peppers are slightly softened.
  • Season the cut chicken pieces generously with salt, pepper, ground cumin, and smoked paprika. Add the seasoned chicken to the skillet. Cook, stirring occasionally, for about 6-8 minutes, or until the chicken is browned on all sides.
  • Once the chicken is cooked, add the uncooked rice to the skillet, stirring well to combine it with the chicken and vegetables, ensuring the rice gets coated with the spices and flavors.
  • Pour in the salsa verde and chicken broth, stirring the mixture to combine. Increase the heat to bring it to a gentle simmer.
  • Reduce the heat to low. Cover the skillet with a lid and allow it to cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • If you're using black beans, stir them in along with the corn during the last 5 minutes of cooking to warm them through and combine the flavors.
  • Once the rice is fully cooked, remove the skillet from heat. Evenly sprinkle shredded cheddar cheese over the top. Cover again and let it sit for 2-3 minutes to melt the cheese.
  • Fluff the rice gently with a fork. Before serving, garnish with freshly chopped cilantro to add a burst of color and flavor.

Notes

Feel free to customize with your favorite vegetables.
Keyword chicken, rice, salsa verde, skillet