Can I use brown rice instead of white rice?

Yes, but be aware brown rice takes longer to cook and often needs a bit more liquid. Boost the simmering time by 15-20 minutes and check for doneness, adding more broth if the mixture gets too dry.

Is it okay to use chicken breast instead of thighs?

Absolutely. Chicken breast will work well—just keep an eye on cooking so it stays moist. Thighs are more forgiving and juicy, but both cuts are delicious.

What if I don’t have salsa verde?

No salsa verde on hand? Try green enchilada sauce or a tomatillo-based salsa. You could even use a chunky green salsa and add a splash of lime for extra acidity.

How do I make this dish vegetarian?

Simply swap out the chicken for a combination of canned beans (like black beans or pinto beans) and extra veggies. Use vegetable broth instead of chicken broth.

One Pan Salsa Verde Chicken and Rice Recipe

Name: One Pan Salsa Verde Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 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 cups good quality chicken broth; Fresh cilantro for garnish

Description

Enjoy a flavorful and easy One Pan Salsa Verde Chicken and Rice, a wholesome dish combining juicy chicken, tender rice, cauliflower, and zesty salsa verde in a single skillet. Perfect for busy weeknights, this gluten-free meal comes together quickly, delivers bold flavors, and minimizes cleanup.

Ingredients

Units Scale

Main Ingredients

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 cups good quality chicken broth
Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Saute Aromatics: Heat a medium, heavy-bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon avocado oil followed by the diced onion and minced garlic. Cook, stirring occasionally, until the vegetables become soft and translucent, about 3-5 minutes.
Brown the Chicken: Push the onion and garlic to the side of the pan and add the remaining tablespoon of oil. When the oil is hot, add the diced chicken. Cook until the chicken is just beginning to brown, for 5-7 minutes, stirring occasionally so all sides get color.
Add Spices, Rice & Cauliflower: Sprinkle in the cumin, sea salt, and ground black pepper. Add the rinsed and drained rice as well as the cauliflower florets. Stir everything together to evenly coat the ingredients with the seasoning and aromatics.
Add Liquids: Pour in the chicken broth and salsa verde. Stir well and scrape up any browned bits on the bottom of the pan to incorporate all the flavor.
Simmer and Cook: Allow the mixture to come up to a gentle boil. Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Let it cook undisturbed for 20 minutes, allowing the rice to absorb the liquid and everything to become tender.
Garnish and Serve: Remove the lid and check that the rice is fully cooked. Garnish with freshly chopped cilantro and serve immediately.

Notes

You can substitute chicken breasts for thighs if preferred.
Jasmine or basmati rice can be used for extra fragrance.
For a spicier dish, stir in extra jalapeno or chili flakes with the aromatics.
Leftovers keep well in the refrigerator for up to 3 days.
Ensure the pan has a tight-fitting lid to prevent moisture loss and keep the rice fluffy.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 3g
Sodium: 950mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12.5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg