One-pan rice with chicken, poblanos, and salsa verde
Mexican Green Chile Chicken Rice
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Mexican Green Chile Chicken Rice
One-pan rice with chicken, poblanos, and salsa verde
A weeknight chicken and rice skillet with salsa verde, poblanos, and enough brightness to keep it from feeling heavy.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Green chile chicken and rice is at its best when it stays bright rather than collapsing into a generic casserole. Salsa verde and poblanos keep the whole pan lively.
Ingredients
- 1 lb chicken thighs
- 1 poblano, sliced
- 1 cup rice
- 1 cup salsa verde
- 2 cups chicken stock
- 1 onion, diced
- 1 cup corn
- Lime and cilantro for serving
Instructions
- 1
Brown the chicken and set it aside.
- 2
Cook the onion and poblano, then stir in the rice.
- 3
Add salsa verde and stock and return the chicken to the pan.
- 4
Simmer until the rice is tender, then finish with corn, lime, and cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Tips & Storage
Pro Tips
Cover tightly so the rice steams properly.
A handful of crumbled queso fresco works well at the table.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 plate) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein29g
Carbohydrates34g
Fat19g
Fiber3g
Sugar4g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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