Description
This One Pan Salsa Verde Chicken and Rice recipe is a delicious and easy meal that combines tender chicken, flavorful salsa verde, and aromatic rice all cooked together in one pan for a flavorful dish that’s sure to please.
Ingredients
Scale
- 2 tablespoons avocado oil (divided)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 lbs. boneless, skinless chicken thighs, diced 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 ground black pepper
- 1 cup long grain white rice, rinsed well and drained
- 1 cup Stonewall Kitchen Salsa Verde
- 1 1/2 cup good quality chicken broth
For the Chicken and Rice:
For Garnish:
Instructions
- Heat a medium heavy-bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
- Add cumin, salt, pepper, rice, and cauliflower. Stir to combine.
- Add chicken stock and salsa, scraping up any browned bits.
- Let the mixture come up to a boil, then cover with a tight-fitting lid and lower the heat to medium-low.
- Cook for 20 minutes.
- Garnish with cilantro and enjoy!
Push onion and garlic to the side and add 1 tablespoon of oil. Once hot, add the chicken and cook until beginning to brown, about 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: One Pan, Salsa Verde, Chicken, Rice, Mexican, Gluten Free, Easy, One-Pot Meal
