Salsa Verde Chicken and Rice
This dump and bake salsa verde chicken and rice is the easiest dinner to make! Only about 10 minutes to prep but still a super flavorful recipe that the whole family will love. Add everything to the pan, bake, stir in some sour cream and cilantro and cover with cheese. Dinner is served and the effort was so minimal!
Servings: 6
Ingredients
- 1 cup long grain white rice* rinsed well
- 1 ½-2 cups chicken broth low sodium preferred
- 16 oz jar salsa verde
- 1½ cup corn frozen or canned
- 1 can black beans, 15 oz. drained and rinsed
- juice of one lime
- 1½ lb chicken breast cut in bite-sized pieces
- 1 tsp garlic powder
- ½-1 tsp salt
- ½ tsp oregano
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp onion powder
- ½ cup chopped cilantro more for topping
- ⅓-½ cup sour cream room temperature
- 1½ cup shredded cheddar cheese your favorite mix
Instructions
- Preheat oven to 375°F.
- Add rice, broth, salsa verde, beans, corn and lime juice to a 9x13 inch baking pan and stir to combine.
- Add the cubed chicken over top and sprinkle over the seasonings: salt, pepper, garlic powder, cumin, onion powder, and paprika (you can whisk them all together first and then pour over if preferred.) Gently stir to combine.
- Cover the pan with foil and seal very tight. Bake for 50-60 minutes or until the chicken has reached 165°F and the rice is tender.
- Once cooked, remove from oven and stir in the sour cream and cilantro. Sprinkle the cheese over top to cover and broil on high for about 3-5 minutes or until cheese is melted and browned.
- Allow the dish to rest for about 10 minutes before serving. Add your favorite toppings, we like jalapeños, more cilantro, crushed tortilla chips and tomatoes. Oh and more sour cream!
Notes
*This recipe is made for long grain white rice that is not cooked. Make sure the rice isn't parboiled, and don't use minute rice or it will not come out right.
Cook time can very slightly based on a variety of variables. Keeping the foil sealed tight as long as possible is ideal as it locks in any heat and steam to help with the baking process. For best results wait at least 40-45 minutes before pulling the foil up to check on the meal.
You can vary the amount of broth in this recipe to your preference. For a thicker overall consistency, opt for 1 1/2 cups of broth. If you prefer a creamier version, use the full 2 cups. There is plenty of liquid with the salsa verde added for the rice to cook, it's a matter of what you prefer.
Make sure you cube the chicken to even-sized pieces. This will keep some from becoming too dry and others needing to be cooked a bit longer and then the rice becomes mushy, etc. About 1 - 1 1/2 inch pieces are best.
Storage: Store any leftovers in an airtight container for about 3-4 days. To keep longer, freeze in a freezer-safe container for up to 3 months. Make sure the dish is completely cooled before freezing. Thaw overnight for best results before reheating.
Reheating: To reheat, bake for about 15-20 minutes uncovered at 350°F. You can also microwave single servings for about 2 minutes, stirring halfway through the cook time.
Nutrition
Calories: 467kcal | Carbohydrates: 41g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1267mg | Potassium: 798mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1232IU | Vitamin C: 8mg | Calcium: 238mg | Iron: 1mg