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Cheesy Salsa Verde Chicken and Rice
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.
Servings 4
Calories 358kcal
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
Instructions
- 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
Calories: 358kcal | Carbohydrates: 39g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 768mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 1mg