5-Ingredient Salsa Verde Chicken and Rice
A one-pan stovetop dinner with tender chicken, fluffy rice, tangy salsa verde, black beans, and melted Monterey Jack. It is filling, weeknight-friendly, and ready with minimal cleanup.
Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 1 cup long-grain white rice
- 2 cups salsa verde
- 1 cup low-sodium chicken broth
- 15 ounces canned black beans
- 1 cup monterey jack cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Pat the chicken dry and cut it into 1-inch pieces. Drain and rinse the black beans. Rinse the rice under cold water until the water runs mostly clear, then drain. (about 5 min)
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken with the cumin, salt, and pepper, then cook for 3 to 4 minutes, stirring occasionally, until lightly browned but not fully cooked. (about 4 min) — Medium-high heat
- Stir in the rice, salsa verde, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom. (about 4 min) — Medium-high heat
- Reduce the heat to low, cover, and cook for 18 to 20 minutes, or until the rice is tender and the chicken reaches 165°F in the thickest pieces. Do not lift the lid during the first 15 minutes. (about 20 min) — Low heat
- Gently fold in the black beans. Sprinkle the Monterey Jack evenly over the top, cover, and cook for 2 to 3 minutes until the beans are hot and the cheese is melted. Rest for 5 minutes before serving. (about 8 min) — Low heat