Salsa Verde Chicken and Rice
Salsa verde chicken and rice skillet is a one pan dinner full of southwest flavors! This wholesome, easy dinner has minimal prep work and is ready in 40 minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch chunks
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, or to taste
- freshly ground black pepper to taste
- 3 green onions, thinly sliced
- 1 cup salsa verde
- 2 cups low sodium chicken broth
- 1 cup long grain rice
- 1 cup frozen corn
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- 1 cup shredded monterey jack cheese
Instructions
- Add a tablespoon of olive oil to a large skillet (or pot) that has a lid and heat it over medium-high heat. Add in the chicken, spices, salt and pepper. Cook just until the chicken is browned, but not cooked through, 2-3 minutes. Remove the chicken onto a plate.
- Add the green onions to the skillet. Saute for 1-2 minutes then stir in the rice, corn, green chiles, cilantro, and salsa verde. Add the chicken back into the skillet and pour in the chicken broth. Stir everything together and scrape the brown bits from the bottom of the pan.
- Bring the mixture to a boil. Once boiling, cover the pan with the lid and turn the heat down to low. Cook for 15-20 minutes or until the rice is tender. Stir every few minutes to prevent the rice from sticking to the bottom of the pan. If the liquid absorbs before the rice is cooked, add in 1/4 cup of broth at a time until it’s tender. Taste for seasoning and add salt if needed.
- Turn off the heat and sprinkle the cheese over the top. Cover again with the lid for another 2-3 minutes or until the cheese is melted. Garnish with green onions and cilantro or other toppings of your choice.
Nutrition
Calories: 565kcal | Carbohydrates: 54g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 1339mg | Fiber: 3g | Sugar: 4g