Description
Salsa Verde Chicken and Rice Skillet a bright, savory one-pan dinner with golden seared chicken thighs, fluffy rice, sweet corn, and melty Colby Jack, all simmered in vibrant salsa verde.
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken thighs (about 6)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cups chicken broth or water
- 1 cup long-grain rice
- 1 cup salsa verde
- 1 (15.25 oz) can sweet corn, drained
- 1/2 cup Colby Jack cheese
Instructions
- Season chicken thighs with cumin, garlic powder, and salt
- Heat oil in a large skillet over medium-high heat
- Sear chicken 3–4 minutes undisturbed, flip and cook 2–3 minutes more
- Remove chicken to a plate
- Pour broth into skillet and scrape up browned bits
- Stir in rice, salsa verde, and corn
- Bring to a gentle boil, cover, and reduce heat to low
- Simmer 15 minutes, then stir
- Nestle chicken into rice mixture
- Cover and cook 10–15 minutes until rice is tender and liquid absorbed
- Sprinkle Colby Jack cheese on top
- Cover 1–2 minutes until cheese melts
- Let rest 5 minutes before serving
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze up to 2 months. Reheat with a splash of broth or water to restore moisture. For extra flavor, garnish with fresh cilantro or serve with lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
