Salsa Verde Chicken and Rice
Published on October 26, 2026
Quick Summary
This Salsa Verde Chicken and Rice is an easy dump-and-bake dinner made with tender chicken, fluffy rice, pinto beans, green chiles, salsa verde, and melted Monterey Jack cheese. Everything bakes together in one dish, so there’s no need to cook the rice or chicken separately. It’s flavorful, satisfying, and finished with fresh cilantro, lime, avocado, and your favorite toppings. If you love easy chicken and rice recipes that make dinner simple, this one deserves a spot in your weekly rotation!
Pin this now to find it later
Pin ItSalsa Verde Chicken and Rice (Easy Dump-and-Bake Dinner)
If you love a dinner that practically takes care of itself, you are going to love this Salsa Verde Chicken and Rice! Dump-and-bake recipes are popular for a reason. You combine everything in one baking dish, pop it in the oven, and let dinner cook while you take care of the rest of your evening. Fewer dishes and less time at the stove? I’m all for it!
Salsa verde adds a bright, tangy flavor, green chiles bring a little extra flavor without making the dish too spicy, and cumin, chili powder, paprika, and garlic powder season the chicken and rice. Pinto beans make the meal more filling, and Monterey Jack cheese melts over the top for a delicious, cheesy finish.
The best part is that the rice cooks right in the baking dish with the chicken broth and salsa verde, soaking up all those flavors as it bakes. There is no need to boil rice separately or dirty another pan. I do recommend rinsing the rice well before adding it to the dish, which helps remove excess surface starch.
Finish everything with fresh cilantro, green onions, avocado, a squeeze of lime, and a dollop of sour cream or Greek yogurt. The fresh toppings balance the rich, cheesy rice and make every serving even better.
This easy chicken and rice casserole is perfect for busy weeknights, meal prep, or those evenings when you want a hearty homemade dinner without a lot of hands-on work.
If you are looking for an easy, family-friendly dinner with plenty of flavor and minimal cleanup, give this one a try. I think you will love having another dependable dinner recipe to turn to on busy nights.
Table of Contents
Ingredients (with Helpful Notes)
- Long-grain white rice: Rinse the rice well under cold water before adding it to the baking dish. Long-grain white rice is the best choice for this recipe. Avoid instant rice, brown rice, or other varieties, which require different amounts of liquid or cooking times.
- Chicken broth: The broth combines with the salsa verde to cook the rice as everything bakes.
- Salsa verde: Use your favorite jarred salsa verde. It is the main source of flavor, adding tanginess and a mild chile flavor. I like to use this mild salsa verde.
- Pinto beans: Rinse and drain the beans before adding them. They add texture, fiber, and extra staying power to the meal. Black beans will also work!
- Diced green chiles: Canned green chiles add a little more flavor without making the dish overly spicy. Use mild chiles for a family-friendly dinner.
- Fresh cilantro and lime: Chopped cilantro and fresh lime juice brighten the entire dish. Save a little extra cilantro for serving.
- Boneless, skinless chicken breasts: Cut the chicken into evenly sized, bite-sized pieces so it cooks consistently. Chicken breasts work well because they cook right alongside the rice.
- Seasonings: Garlic powder, paprika, cumin, chili powder, dried oregano, salt, and black pepper give the chicken and rice a warm, savory flavor.
- Monterey Jack cheese: This cheese melts beautifully and gives the casserole its gooey, cheesy topping. Pepper Jack is another delicious option if you want a little heat.
- Toppings: Avocado, sliced green onions, jalapeños, extra cilantro, and sour cream or plain Greek yogurt add freshness, creaminess, and crunch.
How to Make Salsa Verde Chicken and Rice
Mix everything together. Add the rice, broth, salsa verde, beans, green chiles, cilantro, lime juice, chicken, and seasonings to your baking dish. Give everything a good stir so the rice and chicken are evenly coated.
Bake. Cover the dish tightly with foil and let the oven do the work while the rice cooks and the chicken becomes tender.
Stir and finish baking. Carefully remove the foil, stir everything together, then cover and return the dish to the oven until the rice is tender and the chicken is cooked through.
Add the cheese. Stir a little Monterey Jack into the chicken and rice, then sprinkle the rest over the top. Broil until the cheese is melted, bubbly, and lightly golden.
Add your favorite toppings. Finish with fresh cilantro, green onions, avocado, jalapeños, and a dollop of sour cream or Greek yogurt. Serve warm!
Tips for Making the Recipe
- Rinse the rice well. This removes excess starch and helps keep the rice from becoming overly sticky.
- Use the right baking dish. A 9-by-13-inch baking dish gives the rice and chicken enough room to cook evenly. A dish that is too small or deep can affect how the rice cooks.
- Distribute the rice evenly. Before covering the dish, make sure the rice is submerged in the liquid as much as possible. Rice left sitting above the liquid may not cook evenly.
- Cover the dish tightly. This is one of the most important steps in a dump-and-bake rice recipe. A tight foil covering traps steam, which the rice needs to cook properly.
- Don’t skip the stir halfway through. Stirring after the initial bake redistributes the rice and liquid, helping everything finish cooking more evenly.
- Check the rice before adding the cheese. The rice should be tender and the chicken should reach an internal temperature of 165°F. If the rice is still firm, cover the dish and continue baking, checking again after a few minutes. If it looks dry before the rice is tender, add a small splash of hot broth.
- Watch the broiler. The cheese only needs a couple of minutes to melt and brown. Stay nearby and check it frequently.
- Let everyone customize their bowl. Set out the toppings and let everyone add what they like. Avocado and sour cream cool the heat, while jalapeños add a spicy kick.
How to Store
- Storing: Let the chicken and rice cool, then transfer leftovers to an airtight container. Refrigerate within two hours of cooking and enjoy within 3–4 days. Store fresh toppings separately so the avocado and herbs stay fresh.
- Reheating: Reheat individual portions in the microwave, adding a splash of chicken broth or water to loosen the rice and keep it moist. Cover loosely and heat until steaming hot, stirring halfway through. You can also reheat a larger portion in a covered baking dish at 350°F until heated through.
- Freezing: You can freeze leftovers in airtight, freezer-safe containers for up to 2–3 months for best quality. The rice may soften slightly after thawing, but the dish will still be delicious. Thaw overnight in the refrigerator before reheating.
- Meal prep: This recipe makes a satisfying lunch for the next few days. Divide the chicken and rice into individual containers and add fresh toppings just before serving.
Salsa Verde Chicken and Rice
Ingredients
For the chicken and rice:
- 1 cup long-grain white rice, rinsed well
- 1 1/2 cups low-sodium chicken broth
- 1 (16 oz) jar salsa verde
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/4 cups shredded Monterey Jack cheese
For the toppings:
- Chopped cilantro
- Sliced green onions
- Chopped avocado
- Jalapeño slices
- Sour cream or plain Greek yogurt
Instructions
- Combine the Ingredients. Preheat oven to 375°F. In a 9×13-inch baking dish, combine the rice, chicken broth, salsa verde, pinto beans, green chiles, cilantro, lime juice, chicken, garlic powder, paprika, salt, cumin, chili powder, oregano, and black pepper. Stir well to combine.
- Bake. Cover the dish tightly with aluminum foil and bake for 50 minutes. Carefully remove the foil and stir. Cover and continue baking for 10 minutes.
- Add the Cheese. Stir in ¼ cup of the shredded cheese. Sprinkle remaining 1 cup of cheese on top. Return the dish to the oven, uncovered, and broil for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.
- Serve. Garnish with cilantro, green onions, avocado, jalapeño slices, and sour cream. Serve warm.
Notes
- Rinse the rice thoroughly before adding it to the baking dish.
- Use long-grain white rice for the best results. Other rice varieties may require different liquid amounts and cooking times.
- Stir the ingredients well before baking, making sure the rice is evenly distributed in the liquid.
- Cover the baking dish tightly with foil to trap steam and help the rice cook.
- Cooking time can vary slightly depending on your oven, baking dish, and the temperature of the ingredients. Check that the rice is tender and the chicken reaches 165°F before adding the cheese.
- If the rice is still firm, cover and continue baking for a few minutes at a time. Add a splash of hot broth if the mixture looks dry.
- Watch carefully while broiling the cheese so it doesn’t burn.
- Serve with your favorite toppings, such as avocado, cilantro, green onions, jalapeños, sour cream, or Greek yogurt.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Variations
One of the things I love about a recipe like this is how easy it is to change up with ingredients you already have.
- Use chicken thighs: Boneless, skinless chicken thighs are a flavorful alternative to chicken breasts. Cut them into bite-sized pieces and follow the same general method, checking that the chicken reaches 165°F.
- Make it spicy: Use medium or hot salsa verde, Pepper Jack cheese, and sliced jalapeños. A dash of cayenne pepper also adds heat.
- Swap the beans: Black beans work beautifully in place of pinto beans. Drain and rinse them before adding.
- Add corn: Stir in drained canned corn or thawed frozen corn for a touch of sweetness and extra texture.
- Try a different cheese: Pepper Jack adds a little spice, while a Mexican-style shredded cheese blend is another easy option.
- Add more vegetables: Stir in some diced bell pepper or finely chopped onion for extra vegetables. Keep in mind that adding a lot of extra ingredients can affect how the rice cooks.
- Make it extra creamy: Add a few spoonfuls of sour cream or plain Greek yogurt after baking for a creamier finish. Avoid stirring dairy into the dish before baking, as the texture may change.
- Finish with extra lime: If you love bright, citrusy flavors, squeeze a little more fresh lime juice over each serving just before eating.
- Make it a bowl: Serve the chicken and rice in bowls with shredded lettuce, avocado, tomatoes, and crushed tortilla chips for a fun, taco-inspired meal.
Serving Suggestions
This is a filling meal on its own, thanks to the chicken, rice, and beans, so you don’t need to make a lot of extra sides. If you want to round out dinner, here are a few easy options:
- Tortilla chips, salsa, and guacamole: A fun addition for a casual family dinner.
- Cornbread: You can’t go wrong with my classic cornbread or try my jalapeño cheddar cornbread!
- Fresh fruit: Sliced oranges, pineapple, or melon are refreshing alongside the savory rice.
- Green Salad: Make a simple green salad!
- Warm tortillas: Serve flour or corn tortillas on the side for scooping up the chicken and rice.
