Cheesy Salsa Verde Chicken and Rice is a one pan, 20 minute, 5 ingredient gluten-free dinner recipe that is lick your plate delicious! Cheesy and satisfying.
If your week has been anything like mine, you’re in need of a crazy easy dinner recipe to get on the table tonight.
May I suggest my 5 ingredient, 20 minute, 1 pan Cheesy Salsa Verde Chicken and Rice?
This cheesy, comforting recipe calls for simmering rice, chicken broth, salsa verde, and chopped chicken together in a saucepan, then stirring in shredded Pepper Jack cheese at the end.
20 minutes, 5 ingredients, 1 pan — say less!
This chicken and rice recipe is 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!
Try Cheesy Chicken and Broccoli Rice Casserole
How to Make this Recipe
Start by adding long grain white rice, chicken broth, and salsa verde (I like Herdez,) to a 2 – 3 quart saucepan. Bring to a boil then add chicken breasts that have been cut into bite-sized pieces and seasoned 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 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! I hope you enjoy this simple, scrumptious, stress-free dish!
More Easy Cheesy Recipes
- Cheesy Ham and Broccoli Skillet
- Beef & Veggie Enchilada Skillet
- Cheesy Chicken Burrito Skillet
- Homemade Crunchy Taco Hamburger Helper
- Cheeseburger Quesadillas
Ingredients
- 1-1/2 cups chicken broth
- 1/2 cup salsa verde, I like Herdez
- 1 cup long grain white rice, I like Lundberg Farms Jasmine Rice
- 2 chicken breasts, ~1lb, cut into bite sized pieces
- salt and pepper
- 4 oz freshly shredded Pepper Jack Cheese, or Monterey Jack cheese if sensitive to spice
- Toppings: 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.
- Once boiling, season chicken with salt and pepper then add to the pot, stir, and bring liquid back to a boil. Place a lid on top then turn heat down to 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m loving these easy, gluten free meals of yours! Mexican is always such a delicious choice on a busy weeknight for dinner…
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!!
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!
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. :)
Can you freeze this? Looks totally awesome!
Hi Lisa! I haven’t tried, though I bet it could work!
Pinned! Looks yummy! Have you ever tried this as a freezer meal?
I haven’t!
ohhh lawdy! I’m making this. Definitely.
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!
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!
Yummy! On the list for next week!
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!
This looks soooo good!
This sounds and looks so delicious!