Hello, hello – how was your weekend?
Ben and I put my word of the year into action and had ourselves a few happy hours Friday evening while my parents watched the boys. Lincoln all but pushed us out the door, he was so excited to play with his Nan and Pop, and we happily let him as we were looking forward to having a few hours to ourselves, too!
It’s funny because Ben and I have a glass of whiskey and wine, respectively, at home maybe three times a week, but hanging out somewhere other then the living room creates an experience and opportunity for conversation that goes beyond, “hey will you take out the trash while you’re in there refilling my wine?”
For instance, on Friday Ben told me he kind of misses swooping in after work to “save the day” like he did when Lincoln was a newborn and I was a first time Mama who was ultra sick and had no clue what she was doing (aka things were a little bonkers.) Ben excels in deescalating stressful situations, but this time around with Cameron they are few(er) and far between as he’s a pretty easy baby, and Lincoln is somewhat self sufficient. Not to say it’s all rainbows and sunshine over here (because wowie wow wow, threenager mood swings!) but we’re definitely finding our groove a lot faster than last time.
My other secret for keeping stress levels down around here lately, for dinner especially? Unbelievably easy recipes like my 5 ingredient, 20 minute, one pan Cheesy Salsa Verde Chicken and Rice!
File Cheesy Salsa Verde Chicken and Rice under just crazy enough to work. This cheesy and comforting recipe calls for simmering rice, chicken broth, salsa verde, and chopped chicken in a saucepan, then stirring in shredded Pepper Jack cheese. That’s it! 20 minutes, one pan, boom.
This dish takes such little effort that you’re going to be searching for things to do while it cooks itself. May I suggest eating these cookies (<< hooooly smokes,) ordering this cleaner (<< love it,) and/or inventing new ways to make your baby laugh (<< rolling a teething necklace down their face seems to work.) Seriously though, both Ben and I gobble this dish down. It’s creamy and comforting like a casserole, but ready in a fraction of the time. An un-casserole, if you will!
I suggest serving Cheesy Salsa Verde Chicken and Rice with a big side salad, roasted brussels sprouts, or roasted broccoli, and topping it with more salsa verde, chopped green onions, or chopped cilantro before digging in. The recipe calls for an extremely modest amount of cheese so it’s definitely not heavy, but throw some veggies on the side to make it a complete meal. I know you’re going to love it!
Start by adding 1 cup long grain white rice, 1-1/2 cups gluten-free chicken broth, and 1/2 cup salsa verde (I like Herdez,) to a 2 – 3 quart saucepan. Bring to a boil then add 2 chicken breasts (about 1lb) that have been cut into bite-sized pieces then season with salt and pepper.
Bring the liquid back up to a boil then place a lid on top, turn the heat down to medium-low, and simmer for 12 minutes. Remove the pot from the heat then let it sit with the lid on for an additional 5 minutes.
Last step is to add 4oz freshly shredded Pepper Jack Cheese (or Monterey Jack Cheese if you’re sensitive to spice) then stir until completely melted.
Let the chicken and rice sit and thicken for 2-3 minutes then scoop onto plates and serve. Couldn’t be easier, right?! I hope you enjoy this simple, scrumptious, stress-free dish!
free email bonus!
5 Day Clean Eating Guide
Fresh and craveable recipes + healthy eating tips!
5-Ingredient Cheesy Salsa Verde Chicken and Rice
Description
5-Ingredient Cheesy Salsa Verde Chicken and Rice is a one pan, 20 minute, gluten-free dinner recipe that will leave you licking your plate clean!
Ingredients
- 1-1/2 cups gluten-free chicken broth
- 1/2 cup gluten-free salsa verde (I used Herdez)
- 1 cup long grain white rice
- 2 chicken breasts (about 1lb,) cut into bite sized pieces
- salt and pepper
- 4oz freshly shredded Pepper Jack Cheese (or Monterey Jack cheese if sensitive to spice)
- Toppings (optional): chopped cilantro, chopped green onions, salsa verde, tortilla chips
Directions
- Add chicken broth, salsa verde, and rice to a 2-1/2 - 3 quart saucepan with a tight fitting lid then turn heat to high to bring to a boil. Season chicken with salt and pepper then add (raw) to the pot, stir, and bring liquid back to a boil. Place a lid on top then turn heat down to medium-low and simmer for 12 minutes. Remove pot from the heat then let sit with the lid on for 5 minutes. Fluff rice and chicken then add cheese and stir until completely melted. Let dish sit for 3-4 minutes to thicken and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This sounds and looks so delicious!
This looks soooo good!
I will put this on the menu for next week. Looks great! Do you have an instapot yet? I have used it once or twice a week since I got it in July. I cook during nap time and then leave it on warm. Makes our evenings much easier with 3 kids!
I don’t but I’m hearing that people are LOVING them!
Yummy! On the list for next week!
Forget that it’s 5 ingredients or gluten free…it just looks yummy! I love the combo of salsa verde, cheese and rice and boy does it look easy! Pinned!
So easy! Hope you love it, Kathi!
How do you think this would work in a slow cooker? With 6 kids, I use mine all the time bc after school is so wild.
Hi April! I haven’t had much luck with cooking white rice in the crock pot, though this is done so quickly there isn’t too big of a need!
ohhh lawdy! I’m making this. Definitely.
Pinned! Looks yummy! Have you ever tried this as a freezer meal?
I haven’t!
Can you freeze this? Looks totally awesome!
Hi Lisa! I haven’t tried, though I bet it could work!
On the meal planning list!!! This looks great and easy! I love better life cleaning – just did the kitchen floors with the citrus mint cleaner.
Oooo, haven’t seen that scent before – sounds fabulous. :)
This recipe was delicious! Both boys (age 12) liked and husband raved! Looks like we have a new dish in rotation. I love your blog and like trying your recipes. Thanks so much for sharing.
So glad to hear that, Sarah! Thank you so much for the feedback!
This looks breathtaking!! Wonder how I can get it to work with Riced Cauliflower??
You’d need to play around with the chicken broth/salsa verde ratio but otherwise I think it sounds fantastic!!
I’m loving these easy, gluten free meals of yours! Mexican is always such a delicious choice on a busy weeknight for dinner…
This recipe sounds so delicious, can’t wait to try it! Do you think I could use brown rice to up the nutrition value?
Sure! You’ll probably need to add more chicken broth and maybe add the chicken during the last 15 minutes of cooking since brown rice takes 2x+ the time to cook as white.
Do you think it would work with other grains, like farro?
It’s definitely possible! I’ve never had farro (I need to eat gluten-free) but I’m sure it’d be easy to play around with.
LOVE it! I’m thinking of nixing the rice with cauliflower rice! YUM!
[…] 5-Ingredient Cheesy Salsa Verde Chicken and Rice – Looks so good and so easy! Definitely adding this to my meal plan next week! ? […]
[…] 5-Ingredient Cheesy Salsa Verde Chicken and Rice â Looks so good and so easy! Definitely adding this to my meal plan next week! "}; /* ]]> */ […]
I just made this for dinner. I like the ease and the taste, but I ran into a problem with my rice. It didn’t seem to be cooking so I extended the cook time. After cooking it for twice as long as the recipe states, I wound up with a mix of gummy rice (from being cooked too long) and crunchy rice (which didn’t seem to have cooked enough). Any idea what is wrong with my technique? I did stir it a few times, so it’s not that…
Hi Jaime! It’s actually really important to keep the lid on the entire time so the heat doesn’t escape and the rice cooks evenly. Try leaving the lid on and it should work perfectly!
This was tremendous! So flavorful! So easy!
So glad you loved it, Melissa! Thanks for the feedback!
This was really quick and tasty! We didn’t change a thing but we did double it for our family so we would have leftovers! Followed the instructions exacty! Would make again!
Can this be made with long grain brown rice?
Nevermind…I saw that someone else posed the question already
We made this last night and it was really good. We cook all kinds of different foods and when I saw this it caught my eye. We topped each serving with cut green onions and chopped fresh cilantro. We love spicy for for more delicate mouths I recommend half PepperJack and half Monteray Jack cheese. I am thinking next time I might incorporate some cooked PicSweet Yellow Corn when adding the cheese or just serve on the side. Thank you Kristin for another delicious but easy recipe!! /hug
[…] Cheesy salsa verde chicken and rice from @iowagirleats (super simple weeknight meal paired with a salad or steamed vegetable). […]
Loving your easy dinner plans! I have made this twice now. The first time I used riced cauliflower and pesto (used what I had on hand) and parmesan cheese. It was definitely too much liquid for the riced cauliflower but the flavor was still awesome. Tonight I made it with a lentil trio instead of rice..everything else as recipe calls for and it was another hit! Keep the recipes coming! Thanks
Love this! I throw in chopped baby spinach at the end (it disappears but provides that green veggie boost). And we love Trader Joe’s Salsa Verde which we inhale by the case (not kidding). Thanks, Kristen for the weekly inspiration & the cute updates on your family!
I made this tonight for dinner. So good and hardly any clean up. Thanks!!
[…] all — What online recipes have you stumbled across and enjoyed lately? Last night I made 5-ingredient cheesy salsa verde chicken and rice from Iowa Girl Eats, but stirred in some leftover rotisserie chicken at the end with the cheese […]
[…] or generally affordable. Up this week: Easy Cheesy Chicken and Rice! This recipe was inspired by cheesy salsa verde chicken and rice from Iowa Girl Eats, which I first made pretty much as written earlier this […]
I made this with cauliflower rice–I turned it into a skillet meal, browning the chickening and then throwing in the rice & salsa for the last few minutes. SUPER easy and fast, so nice to have a quick meal in my back pocket for those busy nights. :) Thanks for the inspiration!
Sounds delicious! I question how the rice cooks sufficiently in the time noted. Most recipes require much more time.r
How spicy is this dish? Any substitutions for a toddler who won’t eat spicy foods?
Hi Heather! It’s not very spicy with the salsa alone, but if your toddler is spice averse I’d definitely use Monterey Jack instead of Pepper Jack!
[…] Cheesy salsa verde chicken and rice (substitute vegetable for chicken broth and cheddar cheese for jack). Top with additional salsa, […]
Oh my, this recipe was amazing! Easy and delicious. My family LOVED it!
Looks great! If I double the meat and rice, do I double the time?
Should be about the same cooking time – maybe add 2-3 minutes.
[…] 5-Ingredient Cheesy Salsa Verde Chicken and Rice from Kristin of Iowa Girl Eats […]
Any ideas on how I could alter this and use cauliflower rice?
[…] 5:45 p.m. Start dinner – Cheesy Salsa Verde Chicken and Rice. […]
Any suggestions on how to modify this if I plan on using riced cauliflower instead of regular rice? Or even if I use Trader Joes microwave brown rice? I love this recipe but we are trying to cut down on carbs a bit. Thanks so much!
Hi Kristin! I haven’t tried this recipe with cauliflower rice or microwave brown rice so unfortunately I can’t be sure. Let me know if you give either a whirl – I’d love to hear how it turned out!
This was awesome and cooked up perfectly! I stirred baby spinach leaves in with the cheese so there’d be some veggies. More recipes like this, please!
I’m not sure what took me so long to try this because it was a HIT! The family loved it and it was very easy and super quick. Win, Win!
This is the easiest, tastiest dinner ever. As simple as it is, you will be left craving this as a comfort food meal on a weekly basis! I seriously could not be happier with the results. Its a no fail recipe! Thank you!
WOW – what an awesome review, Jessica! Thank you so much – I’m so glad it was a hit for you!
I LOVE this recipe and have made it at least a dozen times! A few modifications I’ve made to add more veggies include adding corn, spinach and/or peppers and topping with avocado. So delicious! Thanks for the great recipe that I seem to keep making again and again, no matter what the season. :)
Oh I’m so glad you love it and are able to customize it to your liking, Julie!
I’d like to make a vegetarian version of this dish – any advice about how to modify the amount of liquid if not adding the chicken?
I might reduce the chicken broth by just a couple Tablespoons if omitting the chicken.
I want to double this recipe. Do I just double everything? How does that affect the cooking time?
YUM! Enchillada in a bowl. Love it! Set out lettuce and sour cream and pico de gallo etc. for everyone to top their bowl.
My daughter has ulcerative colitis and is very sensitive to gluten. I found and made your chicken lo Mein on Pinterest, and we loved it! so I had her browse your blog and this is the 2nd recipe I’ve made and it too was a hit with the whole family! Thanks for sharing your recipes! Can’t wait to try more
This was delicious and super easy to modify for an Instant Pot. Sauteed chicken in the the pot first, then dumped in rice+wet ingredients and cooked (can’t remember how long – not very). Stirred in cheese while fluffing. EASY, fast, really yummy dinner!
Such an easy dish to meal prep and reheat. Feels like such a luxury to be able to eat and be gluten free!
I’m so glad to hear that!! Yes, I agree – a creamy cheese sauce definitely helps!