Can I cook chicken and rice in the same pan?

Yes, and it’s one of the best time-saving techniques. Cooking chicken and rice together allows the rice to absorb the juices and salsa, adding depth to the dish. Just be sure to use long grain white rice for even cooking.

What goes well with salsa verde chicken?

Corn, black beans, Monterey Jack cheese, avocado slices, and fresh cilantro all pair perfectly. You can also serve it with a side of tortillas or top it with crushed tortilla chips for texture.

What is the difference between salsa verde and chimichurri?

Salsa verde is a cooked tomatillo-based sauce, tangy and mild. Chimichurri is a raw herb-based condiment with vinegar and oil. Salsa verde works beautifully in cooking; chimichurri is better as a finishing drizzle.

What to add to chicken and rice for more flavor?

Try lime juice, Cotija cheese, roasted corn, sautéed onion, or jalapeños. Even a handful of chopped scallions or fresh herbs at the end can make a big difference.

Salsa Verde Chicken and Rice Skillet – Easy, Bold, 1-Pan Meal

Name: Salsa Verde Chicken and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, diced; 2 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1 cup long grain white rice; 1 1/2 cups shredded cooked chicken; 1 1/2 cups salsa verde; 1 1/2 cups chicken broth; 1/2 cup canned corn (drained); 1/2 cup black beans (rinsed and drained); 1/2 cup shredded Monterey Jack cheese (optional); Salt and pepper, to taste; Fresh cilantro, lime wedges, and avocado for topping

Salsa Verde Chicken and Rice Skillet – One-Pan Comfort Food

This Salsa Verde Chicken and Rice Skillet is a one-pan dinner loaded with flavor. Tender shredded chicken, fluffy rice, beans, and corn all simmered together in tangy salsa verde. Fast, comforting, and customizable.

Author: Hana Martin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

2 tablespoons olive oil

1/2 yellow onion, diced

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1 cup long grain white rice

1 1/2 cups shredded cooked chicken

1 1/2 cups salsa verde

1 1/2 cups chicken broth

1/2 cup canned corn (drained)

1/2 cup black beans (rinsed and drained)

1/2 cup shredded Monterey Jack cheese (optional)

Salt and pepper, to taste

Fresh cilantro, lime wedges, and avocado for topping

Instructions

1. Heat olive oil in a large deep skillet over medium heat. Add onion and sauté 3–4 minutes until softened.

2. Add garlic, cumin, and chili powder. Stir for 30 seconds until fragrant.

3. Add rice and toast for 1 minute, stirring often.

4. Pour in salsa verde and chicken broth. Stir to combine.

5. Nestle in the shredded chicken evenly across the skillet.

6. Cover with lid, reduce heat to low, and simmer for 18–20 minutes, or until rice is tender.

7. Remove lid and gently fluff rice. Stir in corn and black beans.

8. Top with cheese, cover for 1–2 minutes to melt. Serve with cilantro, avocado, and lime.

Notes

Use long grain white rice for even cooking.

For vegetarian option, omit chicken and double the beans.

Reheat leftovers with a splash of broth or salsa.

Store in fridge up to 4 days or freeze up to 1 month.

Nutrition

Serving Size: 1 1/2 cups
Calories: 390
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg

Keywords: salsa verde chicken skillet, one pan dinner, rice and chicken

Find it online: https://www.hanaeats.com/salsa-verde-chicken-and-rice-skillet/