Description
This Salsa Verde Chicken & Rice Skillet is a delicious and easy one-pan meal that’s perfect for busy weeknights. Tender chicken is simmered in a flavorful salsa verde sauce and served over a bed of fluffy rice.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 cup long-grain white rice
– 1 cup salsa verde
– 1 cup chicken broth
– 1 bell pepper, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp oregano
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions
1. – In a large skillet, cook the diced chicken over medium-high heat until no longer pink, about 5-7 minutes.
2. – Add the diced bell pepper and onion to the skillet and cook for 3-4 minutes, until softened.
3. – Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
4. – Pour in the salsa verde and chicken broth. Bring the mixture to a boil.
5. – Stir in the uncooked rice, cover the skillet, and reduce heat to low. Simmer for 15-20 minutes, until the rice is tender and has absorbed the liquid.
6. – Remove from heat and let stand, covered, for 5 minutes.
7. – Fluff the rice with a fork and serve immediately, garnished with chopped cilantro.
Notes
– For extra heat, add a diced jalapeño or red pepper flakes.
– Swap out the bell pepper for your favorite veggies like zucchini or spinach.
– Serve with a side salad or roasted vegetables for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican