Description
This One Pan Salsa Verde Chicken & Rice is an easy gluten-free dinner made with juicy chicken thighs, fluffy rice, sweet peppers, salsa verde, and melty cheese. Ready in under 30 minutes with only one pan to clean!
Ingredients
Units
Scale
- 1 tablespoon olive oil, divided in half
- 4-6 boneless chicken thighs
- 1/2 teaspoon each, sea salt and black pepper
- 1/3 cup onion or shallot, small diced
- 4-6 lunchbox peppers (assorted colors), quartered
- 1 teaspoon cumin
- 1/2 cup jasmine rice
- 1 cup salsa verde (I choose mild, because my kids were having it)
- 1 cup water
- 1 cup cheddar cheese, grated
- 1 small bunch cilantro, roughly chopped
- garnish with jalapeno slices, if desired
Instructions
- Heat a skillet up over high heat. Swirl 1/2 tablespoon olive oil in the pan. Salt and pepper the chicken thighs. Place the chicken thighs in the skillet (leaving about 1 inch of space between each thigh). Cook for 6-8 minute or until the underside is nicely browned. Turn the heat to low and flip the chicken over.
- Add in the remaining 1/2 tablespoon of olive oil, onion/shallot, peppers, cumin, rice salsa verde and water. Stir to combine. Place a lid on the skillet and let cook for 10 minutes. Turn the heat off and let sit for 2-3 minutes. Sprinkle the cheese on top and return the lid to the pan for 2 minutes or until it melts.
- Garnish with cilantro and jalapeno.
Notes
To add even more flavor, use 1/2 cup green enchilada sauce – so 1/2 cup salsa verde and 1/2 cup enchilada sauce
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican