Go Back
Salsa Verde Chicken And Rice Recipe
Ben Carraoli

Salsa Verde Chicken And Rice Recipe

I just made this salsa verde chicken and rice dish 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finally I lift the lid, sprinkle fresh cilantro, add slices of avocado and red pepper flakes, and dig in!

Notes

  • 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.