Description
This Salsa Verde Chicken & Rice Skillet is a vibrant and flavorful one-pan meal featuring tender bite-sized chicken pieces simmered with rice in a zesty salsa verde sauce. Infused with cumin, chili powder, garlic, and onions, this easy stovetop recipe is perfect for busy weeknights and serves as a hearty, comforting dish with a fresh cilantro garnish and lime wedges for an added zing.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
Grains and Liquids
- 1 cup long-grain white or brown rice
- 1 cup salsa verde
- 2 cups low-sodium chicken broth
Seasonings and Garnishes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, cumin, and chili powder. Cook for 5-7 minutes until the chicken pieces are browned on all sides.
- Sauté the aromatics: Stir in the diced onion and minced garlic; sauté for an additional 2-3 minutes until the onions become translucent and fragrant.
- Add rice and liquids: Add the rice to the skillet and stir to coat it in the oil and spices. Pour in the salsa verde and chicken broth, then bring the mixture to a boil over medium-high heat.
- Simmer the dish: Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 15-20 minutes or until the rice is tender and has absorbed all the liquid.
- Finish and serve: Remove the skillet from heat and let it sit covered for a few minutes. Fluff the rice with a fork, garnish with freshly chopped cilantro, and serve with lime wedges on the side for squeezing over the dish.
Notes
- You can substitute brown rice for a nuttier flavor, but cooking time may increase slightly.
- Adjust the amount of salsa verde to your preferred level of zest and spice.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños when cooking the chicken.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding black beans or corn during the simmering step can boost nutrition and add texture.
