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salsa verde chicken rice

This easy one-pan salsa verde chicken and rice casserole is packed with juicy chicken, tender rice, black beans, sweet corn, and a creamy, cheesy salsa verde sauce. A perfect weeknight meal!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil divided
  • 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • salt to taste
  • freshly ground black pepper to taste
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 0.75 cup uncooked long-grain white rice
  • 1 can black beans 15-ounce, well-rinsed and drained
  • 1 cup frozen corn kernels thawed (can also use canned corn)
  • 0.75 teaspoon salt
  • 1.25 cups low sodium chicken broth
  • 1 cup tomatillo salsa
  • 2 cups shredded cheddar cheese divided
For Garnish (Optional)
  • salsa
  • fresh cilantro
  • lime wedges
  • diced avocado

Method
 

Preparation Steps
  1. Preheat oven to 375˚F.
  2. Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat.
  3. Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
  4. Add remaining oil to the hot skillet and set over medium-high heat.
  5. Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.
  6. Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.
  7. Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.
  8. Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.
  9. Remove the skillet from the oven and set the oven to BROIL.
  10. Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese. Broil until cheese is melted and lightly browned on top, about 2 to 3 minutes.
  11. Remove the salsa verde chicken from the oven, top it with salsa, cilantro, lime wedges, diced avocado, etc, and serve.

Notes

This salsa verde chicken and rice casserole is excellent for meal prep and leftovers. It can be easily frozen for later enjoyment. For extra spice, consider adding a pinch of cayenne pepper or a diced jalapeño.