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Salsa Verde Chicken & Rice Skillet with tender shredded chicken green salsa verde rice black beans corn Monterey Jack cheese and fresh cilantro

Salsa Verde Chicken & Rice Skillet

A one-pan chicken and rice skillet with salsa verde, corn, cheese, and lime. Bright, hearty, and easy enough for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups long grain white rice, rinsed
  • 2 cups salsa verde
  • 2 1/2 cups chicken broth
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp chopped cilantro
  • 1 lime, cut into wedges

Equipment

  • Large Skillet
  • Cutting Board
  • Wooden spoon

Method
 

  1. Brown the chicken with seasoning, then add onion, garlic, rice, salsa verde, and broth.
  2. Simmer covered until the rice is tender.
  3. Stir in corn and cheese, then finish with cilantro and lime.

Notes

  • Rinse the rice to help prevent a gummy texture.
  • Add a splash of broth if the pan looks dry before the rice is done.
  • Let the skillet rest briefly before serving.
  • Store leftovers in the refrigerator for up to 4 days.