Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and easy weeknight dinner that comes together in just 30 minutes. Tender chicken, fragrant rice, and a bold salsa verde sauce make this a family-friendly meal you’ll want to add to your regular rotation.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 cup uncooked long-grain white rice
– 1 cup salsa verde
– 1 cup low-sodium chicken broth
– 1 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions
1. – Heat olive oil in a large skillet over medium heat. Add chicken and season with garlic powder, cumin, salt, and pepper. Cook for 5-7 minutes until chicken is lightly browned.
2. – Add the uncooked rice, salsa verde, and chicken broth to the skillet. Stir to combine.
3. – Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-18 minutes, until rice is tender.
4. – Remove from heat and stir in the shredded cheese until melted and well combined.
5. – Serve hot and enjoy!
Notes
For extra flavor, you can add chopped cilantro, diced onion, or a squeeze of lime juice at the end. Leftovers reheat well and make a great lunch the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican-Inspired