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Salsa Verde Chicken and Rice

Recipe from Two Peas and Their Pod

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 melty Monterey Jack cheese. Everything cooks together in one baking dish for a flavorful, family-friendly meal with minimal prep and cleanup. Finish with cilantro, avocado, lime, and your favorite toppings!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chicken and rice, easy dinner, salsa verde, salsa verde chicken and rice
Servings: 6
Calories: 457kcal

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 9x13-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 1/4 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

Calories: 457kcal | Carbohydrates: 42g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 950mg | Potassium: 904mg | Fiber: 6g | Sugar: 6g | Vitamin A: 916IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 2mg