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Cheesy Salsa Verde Chicken and Rice

A comforting dish that brings families together with its creamy, cheesy texture and zesty salsa verde. Ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Brown rice works well for a healthy option or use white rice.
  • 1 pound chicken breasts or thighs Juicy thighs add richness; breasts are lean and easy to cut.
  • 1 cup salsa verde Look for a homemade recipe or quality store-bought variety.
  • 1 cup shredded cheese Cheddar or a Mexican blend offers gooey goodness.
  • 1 can black beans 15 oz, drained and rinsed.
  • 1 teaspoon cumin For that warm, earthy flavor.
  • Salt and pepper To taste.
  • Chopped cilantro For garnish.

Method
 

Preparation
  1. If you haven’t prepared rice yet, start cooking about 2 cups of it according to package instructions.
  2. Season the chicken breasts or thighs with salt, pepper, and cumin. In a large skillet over medium heat, drizzle a splash of oil, then add the chicken.
Cooking
  1. Sear the chicken for about 5-7 minutes per side until it’s golden and cooked through.
  2. Once cooked, remove the chicken from the skillet and let it cool slightly. Shred it using two forks while it’s still warm.
  3. In the same skillet, add the salsa verde, shredded chicken, black beans, and rice. Stir everything together until well combined.
  4. Sprinkle the shredded cheese over the mixture, cover the skillet, and let it cook for an additional 5 minutes.
  5. Once cheese is melted, remove from heat, garnish with fresh cilantro, and serve it warm.

Notes

Healthier swaps include using brown rice or cauliflower rice. For a spicy twist, add diced jalapeños. Seasonal variations can include fresh corn in summer or roasted butternut squash in fall. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.