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Easiest Salsa Verde Chicken and Rice

Published Jul 17, 2017 By Julia 12 CommentsThis post may contain affiliate links.

Summary:
Quick and easy recipe for salsa verde chicken and rice -- just 6 ingredients and 1 pot needed.
Looking for low carb recipes instead? Visit the Savory Tooth Homepage.
Try this quick and easy recipe for salsa verde chicken and rice -- just 6 ingredients and 1 pot needed.

Easiest Salsa Verde Chicken and Rice

5 from 3 votes
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Prep: 15 mins
Cook: 30 mins
Yield: 5 servings
Calories: 478

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken breasts chopped into 1-inch chunks
  • 1 green bell pepper diced
  • 2 cups salsa verde
  • 2 cups chicken broth
  • 1 cup uncooked white rice
  • 2 tablespoons butter

INSTRUCTIONS

  • Heat butter in a dutch oven or large pot over medium-high heat, spreading the melting butter over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally.
  • Add bell pepper and cook for a few minutes, stirring occasionally.
  • Add salsa verde, chicken broth, and rice. Stir well.
  • Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20 minutes.
  • Uncover, turn off the heat, and stir. Season with salt and pepper to taste. Optionally, garnish with chopped parsley.

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Stirring salsa verde chicken and rice in a yellow dutch oven
It’s 6 pm and your stomach is growling, and you haven’t a clue on what you’re making for dinner. Commence the scour-the-pantry scene — what can you make with what you already have? Let me recommend this amazing salsa verde chicken and rice.

You only need 6 ingredients and you can be flexible about it: chicken (raw or cooked leftovers), bell pepper (or any other veggie), a jar of salsa verde, chicken broth (or water), rice, and butter (or any cooking oil). Cook the ingredients together for 20 minutes and afterwards you’ll end up with this richly flavorful salsa verde chicken and rice, all simmered together in one pot and yielding 5 servings. Win.

Close up view of salsa verde chicken and rice cooking in a large pot
This recipe is inspired by my one pot chicken and rice dish. It’s very similar to that recipe in terms of the cooking style and basic ingredients, and there’s the same delicious chicken and tender rice. Except, of course, that this recipe has tasty salsa verde flavors — that fresh and tart tomatillo taste that is crazy good. This is so addicting that you’ll be coming back for seconds and thirds. Just ask Mr. Savory Tooth.

The salsa verde in this recipe can be store-bought or homemade. If tomatillos are available at your local supermarket, you should totally give it a try and make your own (and feel proud of yourself). If you’re in a pinch and going for the store-bought variety, I recommend Trader Joe’s salsa verde — I’ve used it on a number of occasions and it’s delicious, if a bit lacking in the heat department, but that can be easily fixed.

Salsa verde chicken and rice served in a white bowl
Salsa verde chicken and rice in a white bowl with fork

Filed Under: Vintage Tagged With: bell pepper, chicken breasts, salsa verde, white rice

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Preston

Has anyone tried making this recipe using brown rice?

Vote Up0Vote Down  Reply
1 year ago
Rachel

So. Good. I always have this recipe in regular rotation for a quick weeknight meal. I fry up a fajita mix of veggies to go alongside it!
Curious if anyone else has tried this with cauliflower rice and how much the liquids need to be adjusted? Thanks!

Vote Up0Vote Down  Reply
1 year ago
Jessica

Hello,
Is the serving size 1 cup?
Thanks!

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Jessica, each serving is more than 1 cup — my guess is about 2 cups since the rice expands as it cooks. If it helps at all, the photos above show 1 serving plated in a small white bowl.

Vote Up0Vote Down  Reply
3 years ago
Lindsay

This was fantastic! I added jalapeño and red bell pepper so good!

Vote Up0Vote Down  Reply
3 years ago
Julia

Yum! Love your additions 🙂

Vote Up0Vote Down  Reply
3 years ago
Kitty Schuller

Anyone try this in an Instant Pot?

Vote Up0Vote Down  Reply
3 years ago
Emily

Did you end up trying in the Instant Pot? If so, can you share your recipe? Thanks!

Vote Up0Vote Down  Reply
3 years ago
jennifer

Has anyone made this with minute rice?
its going in the pot soon. ill update once its done.

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Jennifer, minute rice should work. You won’t need to simmer very long for the rice to be cooked, so watch the time on that. You should probably add less broth as well, if minute rice is less absorbent. Let me know how it goes!

Vote Up0Vote Down  Reply
3 years ago
Jessi

Made this tonight and topped it with avocado. The whole family approved, even my picky 8 yr old. Everyone had seconds! Thanks for the easy, delicious meal!

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Jessi, I’m so happy to hear that you guys loved it 🙂

Vote Up0Vote Down  Reply
3 years ago

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