Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken and Rice

Again with the one picture and no step by step photos…..sorry guys!

This baby of mine likes to perk up and become a fascinating, jolly soul right around 3 am, so I’ve been in a bit of a haze these days. And with my husband going to some Army trainings this week {leaving at 6am, coming home at 6pm}, getting up with the kids on my own has been a little rough, mainly because I’m running on 3-5 hours of sleep at any given time. You guys, the first six weeks are brutal {trial by sleep deprivation fire} but according to the baby sleep books I’ve been reading*, beyond 6 weeks old, things will get better.

*And by reading, I mean read a few paragraphs and then fall asleep.

Anyways, I made this one pan dinner LAST JUNE and never posted it!! I found it in my unpublished archives. Another reason there’s only 1 photo 🙂 I have a feeling I didn’t post it BECAUSE there were no step by step photos, but remembering back to this dinner, I recall that my husband and kids LOVED it and I could barely stomach it {because I was newly pregnant and had no desire to eat anything.} I remember thinking it smelled pretty good, but beyond that I’m pretty sure I ate ice chips and saltines for dinner. {Maybe another reason I didn’t post it….bad memories! Ha!}

I love that this dinner is a super simple 1-pan meal. It comes together SO easily and after the prep time, you just set it, forget it and start chowing down once the rice is cooked and tender. You may want to add in a few extra splashes of chicken stock if you wanted a more risotto-like chicken and rice dish, or leave it as is to get what is pictured above. Easy peasy either way.

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Salsa Verde Chicken & Rice Skillet

This Salsa Verde Chicken & Rice Skillet is a super simple Mexican-inspired 1 pot wonder! Throw everything into the pan and let it cook! Once the rice is tender, you're ready to eat.

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, diced {about 1 cup}
  • 3 cloves garlic, minced
  • 1 lb. chicken tenders
  • salt & pepper, to taste
  • 1 can mild diced green chiles
  • 1 can white beans, rinsed and drained
  • 1 cup salsa verde
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon cumin
  • 3/4 cup long grain white rice
  • chopped cilantro & cotija cheese for garnish

Directions:

  1. In large, deep skillet, heat oil over medium heat. Saute onion 2-3 minutes to soften. Stir in garlic and cook another minute until fragrant. Sprinkle chicken tenders with salt and pepper and brown with the onions and garlic. Stir in green chiles, beans, salsa, chicken stock, cumin and rice. Cover and cook over medium low heat until rice is completely cooked through. Top with cilantro and cotija cheese and serve.
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  1. I always have trouble with “rice”….can you use minute rice or is this regular rice?

    Reply
    • Joanne, I have found that if we are supposed to use Minute (instant) Rice in a recipe it will specifically say that. If it does not, I use regular, long grain rice. Hope that helps.

      Reply
  2. Sounds nice. Thank you and try to sneek in a nap today.

    Reply
  3. Oh yum! I am all about salsa verde recently so count me in on this!! No worries on the one photo – you had me at salsa verde! 😉

    Reply
  4. Lauren, this looks delicious!!! My husband isn’t a big fan of salsa verde, but I am, just forwarded this to him to see if he’d give it a go for dinner during the week. Try to get a bit of sleep and rest today if you can. Thank you for sharing your amazing journey with us. I look forward to your emails in my inbox every day as they always put a big smile on my face!!! God bless you and your family, from one Lauren to another 🙂

    Reply
  5. I’m with Joanne, rice issues…
    If we use regular rice, won’t the chicken be dry w/ another 20 minutes of cooking?

    Reply
  6. Hi Lauren! My rice takes 40 minutes… Is that right for this recipe? Maybe I should cook the rice separately as I’m afraid the chicken will turn to mush??!!

    Reply
  7. Guess what I am having for dinner… Thanks

    Reply
  8. I’ve made this recipe a few times and I love it! I left off the cheese every time. Mine came out slightly saucy, which is great when you are heating up any left overs. The next time, I used a heaping 3/4 cup of rice, which made it a little less saucy, but the leftovers weren’t as good. This recipe is a keeper!

    Reply