This dump-and-bake salsa verde chicken and rice is an easy, one-pan dinner that takes about 10 minutes to prep and delivers big flavor the whole family will enjoy. Add everything to the pan, bake, stir in sour cream and cilantro, top with cheese, and serve. Minimal effort, maximum taste.
Simple weeknight dinners that require little hands-on time are lifesavers. This salsa verde chicken and rice is a true dump-and-bake meal: everything goes into a single 9×13 pan, it bakes while you do other things, and it finishes with creamy sour cream, fresh cilantro and a blanket of melted cheese.
Why We Love This Salsa Verde Chicken Rice Bake
One-pan meals make dinner easy without sacrificing nutrition or flavor. This recipe is flexible, family-friendly, and requires minimal prep. It’s a full meal—protein, starch and vegetables—in a single dish and is easy to customize to your tastes.
- Complete meal in one baking pan
- Quick prep—about 10 minutes
- Easy to customize with more vegetables or extra heat
- Can be naturally gluten-free depending on ingredient choices
Ingredient Notes
- Salsa verde: a green salsa made from tomatillos, green chili peppers and cilantro. Tomatillos are tangier than red tomatoes. If you use a red salsa, choose a smooth variety rather than a very chunky one for best texture.
- Broth: low-sodium chicken broth is a reliable choice. Bone broth can add extra protein and richness if you prefer.
- Sour cream: full-fat, room-temperature sour cream yields the creamiest finish when stirred in after baking.
Ways to Vary This Salsa Verde Chicken and Rice
- Toppings: avocado slices, diced tomatoes, pickled onions, extra sour cream, crushed tortilla chips, or sliced jalapeños are all great options.
- Add heat: swap in a medium salsa verde, add cayenne or hot sauce, or stir in diced jalapeños before baking.
- Extra vegetables: stir in chopped spinach after baking, or add bell peppers (sauté first for best texture) or diced zucchini to the pan before baking.
Step-By-Step Instructions
Step 1: Preheat oven to 375°F. In a 9×13-inch baking pan, combine rinsed long grain white rice, chicken broth (1½–2 cups depending on desired consistency), salsa verde, drained black beans, corn, and lime juice. Stir to combine. Scatter cubed chicken evenly over the rice mixture, then sprinkle with salt, pepper, garlic powder, cumin, onion powder, and paprika. Gently stir so the rice and seasonings are distributed.
Step 2: Cover the pan tightly with foil to trap steam and bake for 50–60 minutes, or until the chicken reaches 165°F and the rice is tender. Avoid lifting the foil early; wait at least 40–45 minutes before checking.
Step 3: Remove the pan from the oven and stir in room-temperature sour cream and chopped cilantro until well combined.
Step 4: Sprinkle shredded cheddar evenly over the top and broil on high 3–5 minutes, watching closely, until the cheese melts and bubbles. Let the dish rest about 10 minutes before serving so the rice sets.
Recipe Tips
Foil seal: Keep the foil sealed tight while baking to trap steam and ensure the rice cooks evenly. Check only after 40–45 minutes if needed.
Adjust broth: For a thicker texture, use 1½ cups broth. For a creamier, slightly saucier result, use 2 cups. The salsa verde contributes liquid, so adjust based on your preference.
Even chicken pieces: Cube chicken into consistent 1–1½ inch pieces so it cooks evenly. Uneven pieces can lead to dry bits and overcooked rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, bake uncovered at 350°F for 15–20 minutes until warmed through. Microwave single servings on high about 1.5–2 minutes, stirring halfway through to ensure even heating.
Salsa Verde Chicken and Rice
Ingredients
- 1 cup long grain white rice, rinsed well*
- 1½–2 cups chicken broth, low sodium preferred
- 16 oz jar salsa verde
- 1½ cup corn (frozen or canned)
- 1 can black beans (15 oz), drained and rinsed
- Juice of one lime
- 1½ lb chicken breast, cut into bite-sized pieces (about 1–1½ inch cubes)
- 1 tsp garlic powder
- ½–1 tsp salt
- ½ tsp oregano
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp onion powder
- ½ cup chopped cilantro, plus extra for topping
- ⅓–½ cup sour cream, room temperature
- 1½ cup shredded cheddar cheese (or your favorite blend)
Instructions
- Preheat oven to 375°F.
- Add rice, broth, salsa verde, beans, corn and lime juice to a 9×13-inch baking pan and stir to combine.
- Scatter the cubed chicken over the top and sprinkle with salt, pepper, garlic powder, cumin, onion powder, and paprika. Gently stir to combine.
- Cover the pan tightly with foil and bake for 50–60 minutes, or until the chicken reaches 165°F and the rice is tender.
- Remove the pan, stir in sour cream and cilantro. Sprinkle cheese over the top and broil 3–5 minutes until cheese is melted and golden.
- Let rest about 10 minutes before serving. Top with additional cilantro, jalapeños, crushed tortilla chips, avocado or extra sour cream if desired.
Notes
*Use uncooked long grain white rice (not parboiled or instant/minute rice) so it cooks properly in the oven.
Cooking time can vary slightly depending on oven and pan type. Keeping the foil sealed as long as possible helps the rice cook evenly.
For a thicker result, use 1½ cups broth. For a creamier finish, use 2 cups. Adjust to your preferred consistency.
Cube chicken into uniform pieces so it cooks evenly and the rice texture stays consistent.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze up to 3 months. Thaw overnight before reheating.
Reheating: Bake uncovered at 350°F for 15–20 minutes, or microwave individual portions for 1.5–2 minutes, stirring halfway through.
Nutrition
Calories: 467 kcal, Carbohydrates: 41 g, Protein: 36 g, Fat: 17 g. Nutrition values are approximate.
Nutrition information is automatically calculated and should be used as an approximation.