One Pot Salsa Verde Chicken and Rice

this One Pot Salsa Verde Chicken and Rice is an easy and delicious chicken dinner that can be thrown together in a pinch. It’s delicious and packed with all the protein, carbs, vegetables, and healthy fats you need in a well-rounded meal.

Easy One Pot Chicken and Rice Recipe

This one pot chicken and rice recipe is a new one for me…and I’m sure it will work for you too! It’s easy to prepare, full of flavor, and made with simple, readily available ingredients.

This Chicken Salsa Verde is light enough for a spring or summer meal, yet hearty enough to satisfy fall and water cravings.

So you can incorporate it into your dinner rotation year-round! This is a meal the whole family will love.

Required raw materials

• Oil: I use avocado oil, but feel free to use any neutral flavor oil you have on hand.
• Fragrance: We are making a savory base with sautéed onions and garlic.
• chicken: Use boneless, skinless chicken thighs, cut into bite-sized pieces.
• cauliflower: You will need about 2 cups of cauliflower, cut into small florets. Cut the flowers yourself or save time and buy a bag of pre-cut cauliflower florets at the store.
• seasoning: Cumin, Sea Salt, Black Pepper
• rice: Use long grain white rice.
• Pesto: Whatever salsa verde you like! Mild, medium or hot will do.Feel free to use store-bought salsa or make a batch of homemade Roasted Tomato Pesto.
• chicken soup: Use high-quality chicken stock for the best flavor.
• coriander: For decoration!

How to Make Salsa Verde Chicken and Rice

This delicious chicken and rice recipe is made with simple, easy-to-find ingredients and comes together in 30 minutes!

1. Stir-fry spices and chicken: In a sauté pan, heat oil, then add onion and garlic. Cook until translucent, then push aside and add another tablespoon of oil. Add chicken and cook until browned on both sides.
2. Add seasoning to cauliflower, broth, and salsa: Once the chicken is fully cooked, add the cumin, salt, pepper, rice and cauliflower. Stir to combine, then pour in the chicken broth and salsa.
3. chef: Bring mixture to a boil, cover, and reduce heat to medium-low. Let everything cook for 20 minutes, then serve and enjoy!

Can you cook rice and chicken in the same pot?

Yes! We sear the chicken first, then add the rice and broth and let everything cook together.

The rice was very soft and fluffy and the chicken was tender and juicy. Order less and win!

How healthy is chicken and rice?

This Salsa Verde Chicken and Rice is a super nutritious meal. We get our carbs from the rice, lean protein from the chicken, and of course, the veggies provided by the cauliflower.

A complete meal all in one pot!

Edible advice

This plate of chicken and rice is…well…a meal. So no need to match anything at all! However, if you do want to eat more, here are some suggestions:

what kind of rice

I recommend white rice for this recipe! The key to one pot meals is to use all the ingredients that are cooking at the same time! Brown rice in particular takes longer to cook than white rice, so all the times won’t line up correctly. Just be sure to stick to white rice for the best results in terms of time etc!

how to store

Leftover chicken and rice can be stored in an airtight container in the refrigerator for 3-4 days and up to 2 months in the refrigerator.

To enjoy again, if frozen, thaw overnight in the refrigerator, then simmer on the stovetop until everything is heated through.

More One Pot Dinners You’ll Love

• 2 tablespoon avocado oil Divided into
• 1 onion diced
• 3 garlic cloves minced
• 1 1/2 pound. boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 medium cauliflower cut into florets (about 2 cups)
• 1 teaspoon Cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper powder
• 1 cup long grain white rice rinse well and drain
• 1 cup Stonewall Kitchen Salsa Verde
• 1 1/2 cup good quality chicken stock
• coriander for decoration

• Heat a medium heavy-bottomed high-sided skillet over medium-high heat. When hot, add a tablespoon of oil, onion and garlic. Cook for 3-5 minutes, until tender and translucent.

• Push the onion and garlic aside and add a tablespoon of oil. When hot, add the chicken and cook for 5-7 minutes until browned.

• Add cumin, salt, pepper, rice and cauliflower. Stir to combine.

• Add the chicken broth and salsa, then remove any browned bits.

• Let the mixture boil, then cover and reduce heat to medium-low.

• Cook for 20 minutes.

• Garnish with cilantro and serve!

Serve: 4GCalories: Chapter 551kcalcarbohydrate: 45.2Gprotein: 56.4Gfat: 14.6GSaturated fat: 3.9Gcholesterol: 151mgsodium: 927mgfiber: 3.5Gsugar: 3.3G