Salsa Verde Chicken and Rice Bake
Let Me Tell You About This Salsa Verde Chicken and Rice Bake…
Alright, so you know how some nights you just stare into your fridge hoping for some kind of edible miracle? This recipe came out of one of those nights. I pulled out a jar of salsa verde (which I’d completely forgotten I bought during a random grocery run), a pack of chicken thighs (on sale, of course), and a half-used bag of rice I’m pretty sure moved to this apartment before I did. Somehow, those odds and ends turned into a dish my crew now asks for at least once a month. If that’s not a minor miracle, I don’t know what is. Also, the first time I made this, my cousin tried to convince me to add crushed tortilla chips on top. I didn’t, and to this day he brings it up at every family dinner. You win some, you lose some.
Why I Keep Making This Salsa Verde Chicken and Rice Bake
I make this when I want to pretend I’m an organized adult with a meal plan (ha!). My family goes a bit bonkers for this because the salsa verde gives it a tangy kick without setting anyone’s mouth on fire—don’t get me wrong, I love spicy food, but not everybody here is up for that kind of heat. Also, I barely dirty more than one pan, which feels like a magic trick. Oh, and pro tip: if you hate chopping onions as much as I do, this recipe only needs like one small one. Could be worse!
Honestly, the dish sort of does most of the work itself. Throw it together, pop it in the oven, and you have just enough time to load (or pretend to load) a dishwasher. There’s something so satisfying about dinner basically cooking itself while you catch up on that episode of your favourite show—or, let’s be real, scroll aimlessly on your phone.
Ingredients (and All the Weird Twists I’ve Tried)
- 2 cups cooked white rice (leftovers work—I’ve even used takeout rice when I forgot to make any ahead)
- 2-3 cooked chicken breasts or thighs, shredded or chopped (sometimes I grab a rotisserie chicken and call it a win)
- 1 jar (about 400g) salsa verde (any brand; my grandmother always insisted on Herdez, but honestly, anything on sale is just fine)
- 1 small onion, diced (or a generous palmful of those frozen pre-chopped ones if you’re in a hurry)
- 1 cup shredded Monterey Jack or mozzarella (cheddar works in a pinch—Colby Jack is even better if you happen to have it)
- 1/2 cup sour cream (have accidentally used Greek yogurt and, oddly, no one noticed)
- 1/2 cup frozen corn, thawed (or drained canned corn—sometimes I leave it out altogether if I just forget, oops)
- 1/2 teaspoon cumin (I like more, my sister doesn’t—so you do you)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish (unless you’re one of those people who think it tastes like soap)
- Optional: some sliced jalapeños or pickled onions on top. (I hardly ever remember this but they’re good!)
What I Actually Do When I Make This: Directions
- Preheat your oven to 190°C (about 375°F). Maybe clear out a spot on your kitchen counter if yours is as messy as mine.
- Sauté the onion in a splash of oil (any kind, really) in a large ovenproof skillet or casserole dish over medium heat. Takes about 4-5 minutes. I usually stand there and maybe watch water boil simultaneously—efficient, right?
- Add the chopped or shredded chicken and cooked rice. Stir it all together.
- Toss in the salsa verde, sour cream, corn, cumin, salt, and pepper. Stir until everything’s a lovely shade of greenish cream. Don’t worry if it looks weird—always does, but it sorts itself out in the oven.
- This is the moment I sneak a taste (well, once it’s cooled a bit because, ouch). Adjust salt and cumin if you’re feeling fancy.
- Sprinkle cheese over the top, evenly if possible. But honestly, it doesn’t matter—clumps just mean more melty goodness in one bite.
- Bake uncovered for 20-25 minutes. You’re looking for gently bubbling edges and a lightly golden top. I once left it in too long and it turned out more like a crunchy rice cake, so set a timer.
- Take it out, scatter with chopped cilantro and optional jalapeños (if you can be bothered), and let it sit for about 5 minutes. (I know, waiting is the worst, but it lets everything settle.)
Notes Straight From My Own Kitchen Disasters
- Actually, I find it works better if you use cold, leftover rice. If you use fresh, it gets mushier. But honestly, both ways taste fine.
- Don’t worry too much if you don’t have the “right” cheese. This thing absorbs whatever you throw at it.
- I’ve made this with brown rice but, uh, the kids weren’t fans. If you have a rice cooker, life’s just easier.
- Forgotten the sour cream? A dash of cream cheese works, or just skip it (a bit less creamy but still good).
Stuff I’ve Tried (and Failed) to Mix Things Up
- I swapped in quinoa once thinking I’d be all healthy; it came out like birdseed. Would not recommend, unless you really love quinoa.
- Add black beans for extra protein (tastes amazing, but kinda hides in the green of the salsa).
- Sometimes I stir chopped spinach in, which feels very grown-up of me.
- Experimented with smoked chipotle cheese once—surprisingly good, but super smoky, so go light.
- If you’re feeding picky eaters, leave off jalapeños and watch it disappear.
Equipment—And What To Do If You Don’t Have It
- Ovenproof skillet or casserole dish (in a pinch, I’ve used a regular baking dish; just transfer everything after mixing in a bowl. A bit more messy, but it works.)
- Cheese grater (or just buy pre-shredded—no shame here)
- Mixing spoon or spatula—that’s it, no fancy gear
How Long Will This Last? (Not That It Ever Gets the Chance)
Salsa Verde Chicken and Rice Bake keeps in the fridge for up to 3 days, covered. But, honestly, in my house it never lasts more than a day! If, for some wild reason, you have leftovers, the flavours do get stronger and I think this actually tastes better the next day. Zap in the microwave to reheat, or pop it back into the oven with foil for a bit if that’s your style.
How I Serve It (Most of the Time)
I usually set out some tortilla chips alongside, especially if anyone wants to scoop up the cheesy bits from the edge. A big green salad and maybe some quick-pickled onions (when I remember, which is maybe 1 out of 5 times) are nice too. We once tried serving it over crunchy lettuce leaves “taco style”—turns out, a bit messy but weirdly satisfying. My little brother insists on a hefty squeeze of lime, too, so there’s that.
Mistakes I Won’t Make Again
- Don’t rush the baking. I once pulled it out too soon and wound up with cold cheese glaciers, so yeah, patience actually pays off.
- Too much salsa verde? You’ll get a soupy bake. (Unless you like it that way, then more power to you.)
- Forgot to let it rest? Soggy mess. Give it the 5 minutes; I’m serious.
Your Burning Questions, Answered (No Judgment!)
- Can I make this ahead? Absolutely—just assemble, cover, and stash in the fridge. Bake when you’re ready. I’ve even frozen the whole thing (minus cilantro) and it was still good, though the rice is a little softer.
- Is this spicy? Not really. Depends on your salsa verde. Most jarred ones are pretty mild, but double check if you’re sensitive. Or just add your own heat. Why not?
- Can I use brown rice? Yes, but it’ll be denser and the flavor’s nuttier. Kids here prefer white, but you do you.
- What if I don’t like cilantro? Totally fine—skip it or use parsley. Or live on the edge and garnish with extra cheese.
- What’s the best salsa verde? Oh boy—hot debate! I usually get whatever’s on special. But Herdez, Old El Paso, and even Aldi’s own brand all get thumbs up from this house.
- Can I add veggies? Definitely. Try bell peppers, spinach—heck, even diced zucchini. Just don’t go too wild or you’ll change the bake’s vibe.
One last thing—I once made this for a sort of impromptu potluck, when we had barely any cheese left and my cousin turned up with a bottle of hot sauce. Everybody raved about it anyway. Funny how the simplest food often steals the show. Anyway—I hope you’ll enjoy this salsa verde chicken and rice bake as much as we do. And if you discover a new twist, let me know. Unless it involves quinoa.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked long-grain white rice
- 2 cups salsa verde
- 1 1/2 cups low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, stir together uncooked rice, salsa verde, chicken broth, cumin, salt, and pepper.
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3Spread cooked shredded chicken and black beans evenly over the bottom of the prepared baking dish.
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4Pour the rice and salsa mixture over the chicken and beans. Stir gently to combine. Cover tightly with foil.
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5Bake for 30 minutes. Remove foil, top with shredded Monterey Jack cheese, and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
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6Garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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