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Salsa Verde Chicken and Rice Skillet

Salsa verde chicken and rice skillet with golden chicken thighs, tender long-grain rice, and melted Monterey jack on top. One-pan simmering with salsa verde, beans, and corn makes a weeknight skillet dinner that’s hearty and easy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb boneless chicken thighs
Rice and liquid
  • 1.5 cup long-grain white rice
  • 1 jar (16 oz) salsa verde
  • 2 cup chicken broth
Beans and vegetables
  • 1 can (15 oz) white beans or pinto beans, drained
  • 1 cup frozen corn, thawed
Aromatics and seasoning
  • 3 clove garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
Cheese and garnish
  • 1 cup Monterey jack cheese, shredded
  • Fresh cilantro and lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless chicken thighs with cumin, chili powder, salt, and pepper.
  2. Heat olive oil in a large oven-safe cast iron skillet over high heat and sear chicken until golden, 4–5 minutes per side, then remove and set aside.
Build the skillet rice
  1. Add minced garlic to the pan and cook for 30 seconds.
  2. Add long-grain white rice and toast for 2 minutes.
  3. Pour in salsa verde and chicken broth, stir to combine, then add white beans or pinto beans, drained and frozen corn, thawed.
  4. Nestle the seared boneless chicken thighs back into the rice, bring to a simmer, cover, and cook over low heat for 20 minutes until the rice is cooked and the chicken is done.
Melt cheese and serve
  1. Top with Monterey jack cheese, shredded and cover for 2 minutes until melted.
  2. Garnish with fresh cilantro and lime wedges for serving before serving.

Notes

Pro tip: keep the skillet covered once you simmer so the rice cooks evenly and absorbs the salsa verde flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet or microwave until hot. Freezing is not recommended for best texture. For a lower-carb option, swap the long-grain white rice for cauliflower rice and reduce the simmer time to just heat through after adding the salsa verde and broth.