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Salsa Verde Chicken and Rice Skillet

Salsa Verde Chicken & Rice Skillet

This Salsa Verde Chicken & Rice Skillet is a super simple Mexican-inspired 1 pot wonder! Throw everything into the pan and let it cook! Once the rice is tender, you're ready to eat.
Course Dinner
Cuisine Mexican
Keyword Salsa Verde Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 487kcal
Author Lauren Brennan


  • 2 tablespoons olive oil
  • 1/2 large yellow onion diced, about 1 cup
  • 3 cloves garlic minced
  • 1 lb chicken tenders
  • salt & pepper to taste
  • 1 can mild diced green chiles
  • 1 can white beans rinsed and drained
  • 1 cup salsa verde
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon cumin
  • 3/4 cup long grain white rice
  • chopped cilantro for garnish
  • cotija cheese for garnish


  • In large, deep skillet, heat oil over medium heat. Saute onion 2-3 minutes to soften. Stir in garlic and cook another minute until fragrant.
  • Sprinkle chicken tenders with salt and pepper and brown with the onions and garlic. Stir in green chiles, beans, salsa, chicken stock, cumin and rice.
  • Cover and cook over medium low heat until rice is completely cooked through. Top with cilantro and cotija cheese and serve.


Calories: 487kcal | Carbohydrates: 55g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 807mg | Potassium: 1103mg | Fiber: 5g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 4mg