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.
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.
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.
Has anyone tried making this recipe using brown rice?
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!
Hello,
Is the serving size 1 cup?
Thanks!
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.
This was fantastic! I added jalapeño and red bell pepper so good!
Yum! Love your additions 🙂
Anyone try this in an Instant Pot?
Did you end up trying in the Instant Pot? If so, can you share your recipe? Thanks!
Has anyone made this with minute rice?
its going in the pot soon. ill update once its done.
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!
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!
Hi Jessi, I’m so happy to hear that you guys loved it 🙂