Do Share Recipe

Salsa Verde Chicken and Rice Recipe | Zesty, Creamy & Easy

I just made this salsa verde chicken and rice recipe tonight, and I can’t stop thinking about it. As soon as I stirred it all together, the aroma of tomatillos, garlic, and spices made my kitchen feel like a cozy Mexican eatery.

The rice cooks right in the same pot with the chicken and salsa, so cleanup is a breeze. When I serve it, everyone’s eyes light up at the vibrant green sauce and melty cheese topping.

Trust me, you’ll want to make this recipe again and again — or try something equally flavorful like the Grilled Chicken Street Tacos Recipe.

Ingredients

Here’s what I used (and why):

2 cups shredded rotisserie chicken — saves time and adds juicy flavor without seasoning from scratch
1 cup diced yellow onion — gives sweetness and depth
3 garlic cloves, minced — you want fresh garlic, not pre-minced, for real punch
1 Tbsp extra virgin olive oil — for sautéing aromatics
15.5 oz salsa verde (jarred) — the star sauce (I used a good-flavored brand)
1 can (4 oz) diced green chiles — adds mild heat and texture
1 cup long grain white rice — this cooks evenly in the skillet (do not use parboiled or pre-cooked rice)
2 cups chicken broth — low sodium works best so it doesn’t overpower the salsa
1 can black beans, drained & rinsed — adds protein and fiber
½ cup roasted corn — brings a touch of sweetness and color
1 tsp chili powder — for that warm southwestern flavor
½ tsp cumin — earthy undertone
½ tsp garlic powder — boosts the garlic profile
1 tsp sea salt — adjust to taste
Dash of black pepper — for mild heat
1 cup shredded Monterey Jack cheese — grate from a block so it melts beautifully
3 Tbsp chopped fresh cilantro — bright herbal finish
Optional toppings: sliced avocado, red pepper flakes

Note: This recipe yields several servings (around 4–6, depending on portion size).

Variations

Want to mix it up? Here are a few ideas:

Dairy-free / vegan: Omit the cheese and use a vegan cheese alternative. Use vegetable broth instead of chicken broth, and replace shredded chicken with extra beans or jackfruit.
Lower carb: Swap white rice for cauliflower rice (add toward the end so it doesn’t get mushy).
Sugar-free / clean eating: Ensure your salsa verde has no added sugars or preservatives — check the label or make your own.
Extra veggies: Stir in diced bell peppers, zucchini, or spinach for added nutrients and texture.
Spice up: Add jalapeño slices or a dash of cayenne if you like more heat.
Cheese variation: Try pepper jack or Colby Jack instead of Monterey Jack for a different flavor twist.

Or pair it with a refreshing Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe for a light meal combo.

Cooking Time

Here’s how long this all takes:

Prep Time: ~ 10 minutes
Cooking Time: ~ 15–20 minutes
Total Time: ~ 25–30 minutes

Equipment You Need

Large skillet with a tight-fitting lid — to cook rice and chicken together
Cutting board & knife — to prep onion, garlic, cilantro
Measuring cups & spoons — for accuracy
Spoon or spatula — for stirring
Cheese grater — fresh-grated cheese melts better

How to Make Salsa Verde Chicken and Rice

Step 1: Sauté onions and garlic

I heat the olive oil over medium heat, then add the diced onion and minced garlic. I let them cook until soft and fragrant, scraping up any bits stuck to the pan.

Step 2: Add spices, beans, corn, salsa, chicken, rice & broth

Next I stir in chili powder, cumin, garlic powder, salt, and pepper. Then I pour in the black beans, roasted corn, shredded chicken, green chiles, salsa verde, rice, and chicken broth all together, stirring until fully combined.

Step 3: Simmer until rice is cooked

I bring the mixture to a gentle boil for 2–3 minutes, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. After that I check the rice — if it’s tender and liquid is absorbed, we move to the next step; if not, I give it a few more minutes.

Step 4: Add cheese and let melt

When rice is fully cooked, I turn off the heat, sprinkle the shredded Monterey Jack on top, and cover again. I let it sit 2–3 minutes so the cheese melts into a gooey layer.

Step 5: Garnish and serve

Finally I lift the lid, sprinkle fresh cilantro, add slices of avocado and red pepper flakes, and dig in!

Additional Tips for Making This Recipe Better

From my test runs and tweaks, here’s what works best:

Use rotisserie chicken or pre-cooked chicken — it speeds things up and ensures juicy texture.
Don’t skip grating cheese fresh — pre-shredded cheese often has anti-caking agents that prevent smooth melting.
Stir the rice gently mid-way so it doesn’t stick to the bottom, but avoid over-stirring.
Taste before adding a lot of salt — your salsa or broth might already be salty.
Let it rest a couple minutes after cooking — it helps the flavors meld and the rice settle.

How to Serve Salsa Verde Chicken and Rice

This dish is colorful and filling on its own, but here are serving ideas:

Serve in shallow bowls to show off the green sauce and melted cheese.
Garnish with extra cilantro, a squeeze of lime, or a dollop of sour cream or Greek yogurt.
Serve alongside tortilla chips, warm flour tortillas, or a side salad for balance.
For visual appeal, lay avocado slices on one side and sprinkle red pepper flakes around the plate.

Nutritional Information

Here’s a rough breakdown per serving (estimate):

Calories: ~ 430 kcal
Protein: ~ 38 g
Carbohydrates: ~ 35–40 g
Fat: ~ 18–20 g

(Note: actual numbers depend on your specific ingredient brands and portion sizes.)

Make Ahead and Storage

Refrigerator

Store leftovers in an airtight container. It stays good for about 3–4 days.

Freezing

Cool completely, then freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.

Reheating

Reheat gently on the stove over medium heat with a splash of broth or water to loosen rice. Microwaving works too, just use short bursts and stir in between.

Why You’ll Love This Recipe

Here are a few reasons this has become a favorite of mine:

Because it’s made in one pan, cleanup is minimal and I don’t end up with a sink full of dishes.
It’s versatile — you can tweak it for dietary preferences, add different veggies, or change the cheese.
It’s flavorful — the salsa verde gives zesty brightness without needing complex sauces.
It’s perfect for leftovers and meal prep — heats up well and holds texture.
It’s balanced — you get protein, carbs, and veggies all in one comforting dish.

Ben Carraoli