When dinner needs to be easy, one pot salsa verde chicken and rice delivers. Juicy chicken, zesty salsa verde, and cheesy rice all cook together in one pot for a no-fuss meal that's naturally gluten free and full of flavor.
If quick and cozy dinners are your love language, you'll want to add this one to your rotation. It fits right in with my favorite Dinner Recipes that save time and taste amazing. Try it alongside one pot favorites like Turkey Bratwurst Pasta, or Instant Pot Alfredo for more easy, family-friendly meals everyone will love.
Jump to:
Why You'll Love This Recipe
- One Pot - everything cooks together, which means fewer dishes. I love mom math!
- Cheesy and Comforting - pepper jack melts right in for that creamy, melty finish.
- Zesty Flavor Boost - salsa verde adds tang, spice, and freshness without extra work.
- Simple Ingredients - just pantry staples and a jar of salsa verde get dinner on the table fast.
What You'll Need
- Chicken Broth - the base that keeps everything flavorful and moist.
- Salsa Verde - the star of the recipe! Use homemade salsa verde for the freshest flavor.
- Long Grain White Rice - cooks up fluffy and tender without getting mushy.
- Chicken Breasts - use boneless, skinless breasts for tender pieces of chicken.
- Pepper Jack Cheese - melts beautifully and adds a little kick. Swap for Monterey Jack if you prefer a milder cheese.
- Lime Juice - brightens everything and ties the flavors together.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Start the base
Add the chicken broth, salsa verde, and rice to a 5-quart stock pot with a lid. Bring to a boil over high heat.
Step 2: Add the chicken
Chop the chicken breasts into bite-size pieces (1-inch cubes) and season with salt and pepper. Make sure they are all the same size so they cook evenly.
Once the broth mixture is boiling, add the chicken to the pot. Return to a boil, then cover tightly and reduce the heat to low. Simmer for 12 minutes.
Step 3: Let it rest
Remove from the heat, keeping the lid on, and let it sit for 10 minutes so the rice finishes steaming. No peeking! If you lift the lid, the steam will escape.
Step 4: Stir in the cheese
Stir in the shredded cheese until melted and creamy. Let it rest for another minute or two before squeezing in the lime juice.
Serve with fresh toppings like cilantro, green onions, extra salsa verde, or crushed tortilla chips.
Tips and Tricks
Before starting! Check for a tight-fitting lid before you get cooking. If your cupboards look anything like mine, you'll want to make sure you can find it wherever your teenager put it away.
Size matters! Cutting the chicken into evenly sized bite-sized pieces will make sure the chicken cooks evenly and is done at the same time as the rice.
Keep a lid on it! Resist the urge to lift the lid and peek. It releases all the steam and leaves your rice crunchy.
Break out the grater! Shred a block of pepper jack cheese yourself for the creamiest, meltiest cheese. The pre-shredded cheese has a coating on it that prevents a truly melty cheese.
Ingredient Swaps
- Cheese - swap pepper jack for Monterey Jack or cheddar for a milder, kid-friendly version.
- Protein - use chicken thighs instead of breasts for a juicier bite.
- Rice - long-grain white rice works best, but jasmine or basmati rice are great substitutes.
- Broth - chicken broth adds flavor, but veggie broth works if that's what you have on hand.
Special Diet Variations
Gluten Free - this recipe is naturally gluten free, just double-check your salsa verde and broth labels to be sure they're certified.
Dairy Free - skip the cheese and stir in a splash of canned coconut milk for a creamy texture without dairy. You can also sprinkle on a dairy-free shredded cheese alternative before serving.
Low FODMAP - choose a certified low FODMAP salsa verde (or try my Low FODMAP Salsa Verde) and top with just the green parts of green onions.
High Protein - stir in a can of drained black beans and use bone broth instead of regular broth for an extra boost.
Toppings
Toppings make this meal extra fun. Set out a few favorites and let everyone build their own bowl.
- Fresh Herbs - chopped cilantro or parsley add a bright, fresh finish.
- Crunch Factor - crushed tortilla chips for a crunchy texture.
- Extra Salsa Verde - drizzle more on top for extra tang and a little kick.
- Creamy - add a dollop of lactose-free sour cream, plain Greek yogurt, or low FODMAP guacamole.
- Cheese Lovers - sprinkle on extra pepper jack, cheddar, or cotija right before serving.
- Citrus Boost - a quick squeeze of lime over each bowl pulls all the flavors together.
Leftovers Love
Leftovers might be the best part of this recipe. The flavors get even better the next day, and there are so many easy ways to turn them into a whole new meal.
- Burrito Bowls: Reheat the chicken and rice, then pile it into bowls with lettuce, black beans, corn, diced avocado, and a drizzle of extra salsa verde.
- Quesadilla Filling: Tuck the leftovers between gluten free tortillas with a little extra cheese and toast until golden.
- Stuffed Peppers: Spoon the mixture into halved bell peppers, top with cheese, and bake until bubbly.
- Lunch Prep: Portion into containers and refrigerate for up to 4 days for easy grab-and-go lunches.
FAQs
Most store-bought salsa verde has mild to medium heat. For a family-friendly dinner, choose mild; if you like a little kick, go for medium or add diced jalapeños before serving.
Yes! Use about 3 cups of shredded rotisserie chicken. Add it after the rice has finished cooking, just before stirring in the cheese, so it stays tender.
Pepper jack adds a creamy texture with a touch of heat. For a milder one pot chicken and rice dinner, try Monterey Jack cheese instead.
Yes, it's naturally gluten free. Just double-check that your salsa verde and broth are labeled gluten free to avoid hidden ingredients.
Absolutely! Stir in frozen corn or baby spinach when adding the cheese for a quick way to add color and extra nutrients.
Store in an airtight container for up to 4 days in the fridge. Reheat in the microwave or on the stovetop with a splash of broth to bring back the creamy texture.
Yes. Cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of broth or salsa verde.
Definitely. Cook it as directed, cool completely, and refrigerate. Reheat just before serving. The flavors actually get even better the next day.
Storing and Reheating
Refrigerate - store leftovers in an airtight container for up to 4 days. The flavors actually get better as they sit!
Freeze - cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.
Reheat - warm individual portions in the microwave or reheat on the stovetop over low heat with a splash of broth to bring back the creaminess.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Salsa Verde - many jarred versions include garlic or onion, which aren't low FODMAP. Make low FODMAP salsa verde, or purchase a jar of certified low FODMAP salsa verde.
- Rice - white rice is low FODMAP and gentle on digestion, making it a great base for this recipe.
- Chicken Broth - Use a low FODMAP option or one you can tolerate.
- Chicken - plain, unseasoned chicken is naturally low FODMAP, so no swaps needed here.
- Cheese - pepper jack cheese has not been tested. If you're sensitive, swap in Monterey Jack, which is safe at 40 grams per meal.
- Toppings - stick to the green tops of green onions, lactose-free sour cream, and FODMAP-friendly tortilla chips.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
What To Serve With Salsa Verde Chicken and Rice
Chips and Dip - serve with tortilla chips and a side of fresh corn salsa or low FODMAP salsa for dipping.
Simple Side Salad - a crisp green salad with my Low FODMAP Ranch Dressing.
More Loveable Rice Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
One Pot Salsa Verde Chicken and Rice
Ingredients
- 3 cups chicken broth (Note 1)
- 1 cup salsa verde (Note 2)
- 2 cups long grain white rice
- 4 chicken breasts boneless and skinless 2 pounds
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 cups pepper jack cheese shredded (Note 3)
- 1 lime juiced
- Toppings: chopped cilantro, green onions, salsa verde, tortilla chips
Instructions
- Add chicken broth, salsa verde and rice to a 5 quart stock pot that has a lid. Over high heat, bring it to a boil.
- Chop the chicken breasts into bite size (1-inch) pieces. Season with salt and pepper. Once boiling, add to the pot. Bring it back to a boil. Place a tight fitting lid and turn the heat down to low and simmer for 12 minutes. Remove from the heat. Keep the lid on and let it sit for 10 minutes.
- Add the shredded cheese and stir until melted. Let the mixture sit for 1-2 minutes to melt the cheese. Squeeze in the lime juice and stir. Serve with toppings.
Venessa Mandelkow says
Love that this recipe is naturally gluten free! Plus it is delicious.