A pan of salsa verde, chicken and rice

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The A pan of salsa verde, chicken and rice is an easy and delicious chicken dinner that’s ready in no time. It’s so delicious and packed with all the protein, carbs, veggies, and healthy fats you want in a well-rounded meal.

Use a fork to turn a bowl of chicken and rice upside down.

Easy one pot chicken and rice recipe

This one-pot chicken and rice recipe is a must for me… and I’m sure it will be for you too! It’s easy to make, full of flavor, and made with simple and accessible ingredients.

This salsa verde chicken is light enough for a spring or summer meal, but hearty enough to satisfy fall and water cravings.

So you can incorporate it into your dinner rotation all year round! It’s a meal the whole family will love.

Ingredients needed

  • Oil: I use avocado oil, but you can use any neutral-flavored oil you have on hand.
  • aromatics: We create a flavor base with sautéed onions and garlic.
  • Chicken: Use boneless, skinless chicken thighs that have been cut into bite-sized pieces.
  • Cauliflower: You will need about 2 cups of cauliflower, cut into florets. Cut your cauliflower yourself, or save time and grab a bag of pre-chopped cauliflower florets from the store.
  • Spices: Cumin, sea salt, ground black pepper
  • Rice: Use long grain white rice.
  • Salsa Verde: Whatever Salsa Verde you love! Mild, medium or hot will do. Feel free to use store-bought salsa or make a batch of homemade roasted tomatillo salsa verde.
  • Chicken soup: For the best flavor, use a quality chicken broth.
  • Coriander: For garnish!
Scatter salsa verde chicken and rice ingredients on top in separate bowls.

How to make salsa verde with chicken and rice

This delicious chicken rice recipe is made with simple, easy-to-find ingredients and is ready in 30 minutes total!

  1. Spices and Sauté Chicken: Heat oil in a frying pan, then add onion and garlic. Cook until translucent, then set aside and add another tablespoon of oil. Add the chicken, then cook until browned on both sides.
  2. Add spices, cauliflower, broth and salsa: Once the chicken is sufficiently seared, add the cumin, salt, pepper, rice, and cauliflower. Stir and then add chicken broth and salsa.
  3. Cook: Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low. Let everything cook for 20 minutes, then serve and enjoy!
sautéed onions and garlic in a large saucepan.
boiled chicken in a large pot.
Cauliflower and chicken in a pot.
Added broth and salsa to chicken and rice.
boiled chicken and rice in a pot.

Can you cook rice in the same pan as chicken?

Yes! First we sear the chicken, then add the rice and broth and let it all cook together.

The rice turns out perfectly soft and fluffy and the chicken turns out tender and juicy. Less dishes for victory!

How healthy are chicken and rice?

This Salsa Verde Chicken Rice is a super nutritious and well-rounded meal. We have carbs from the rice, lean protein from the chicken and, of course, veggies thanks to the cauliflower.

A complete meal in one pot!

a bowl of chicken and rice garnished with lime and cilantro.

tips and hints

  • Use long grain white rice. This recipe is designed for this particular type of rice
  • Rinse the rice. Rinsing the rice before cooking removes excess starch, keeping the rice grains separate as they cook.
  • Check the temperature. To ensure your chicken is fully cooked, use a meat thermometer to ensure the internal temperature is at least 165°F.

serving suggestions

This one-pan chicken and rice dish is…well…a one-pan meal. So there is no need to serve it with anything at all! However, if you want to fill up your meal a little more, here are some ideas:

Which rice to use?

I recommend white rice for this recipe! The key to a one-pan meal is using ingredients that are all cooked at the same time! Brown rice, in particular, takes a lot longer to cook than white rice, so the timing isn’t right. Definitely stick with white rice for the best results in terms of timing etc!

How to store it

Leftover chicken and rice will keep in an airtight container in the refrigerator for 3-4 days or in the freezer up to 2 months.

To enjoy again, thaw overnight in the fridge if frozen, then reheat on the stovetop on low until warmed through.

More one pan dinners you’ll love

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Toss a bowl of chicken and rice over your head with a fork.
  • 2 tablespoon avocado oil divided
  • 1 Onion rolled
  • 3 Garlic cloves chopped
  • 1 1/2 Lb. boneless Skinless chicken thighs, diced into bite-sized pieces
  • 1/2 medium cauliflower cut into florets (about 2 cups)
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 Cup Long grain white rice Rinse well and drain
  • 1 Cup Stonewall Kitchen Salsa Verde
  • 1 1/2 Cup Good quality chicken broth
  • coriander for garnish

  • Heat a medium-heavy-bottomed, high-sided skillet over medium-high heat. Once hot, add 1 tablespoon oil and the onion and garlic. Cook for 3-5 minutes until soft and translucent.

  • Push the onion and garlic aside and add 1 tbsp oil. Once hot, add the chicken and cook until just beginning to brown, 5-7 minutes.

  • Add cumin, salt, pepper, rice and cauliflower. Stir to combine.

  • Add chicken broth and salsa, discarding any browned bits.

  • Allow the mixture to come to a boil, then cover with a tight-fitting lid and reduce the heat to medium-low.

  • Let cook for 20 minutes.

  • Garnish with coriander and enjoy!

Portion: 4GCalories: 551kcalCarbohydrates: 45.2GProtein: 56.4GFat: 14.6GSaturated Fatty Acids: 3.9GCholesterol: 151mgSodium: 927mgFiber: 3.5GSugar: 3.3G



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