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One Pan Arroz con Pollo Verde

One Pan Arroz con Pollo Verde & a Simple Salad
One Pan Arroz con Pollo Verde
Total time:


  • 2 lbs boneless, skinless Chicken thighs (about 12)
  • Ground Cumin
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 cup White Rice
  • 1 1/2 cups Chicken Stock
  • 1 cup Salsa Verde
  • 1 cup Mexican Cheese Blend, finely shredded
  • Cilantro, chopped


  1. Season chicken on both sides with cumin, salt and pepper.
  2. In a cast iron skillet or heavy pan with lit, heat olive oil over medium heat. Once oil is hot (and shimmering), add chicken in a single layer and allow to sear (without moving it) for 2 minutes. Flip and cook for 1 additional minute. Remove from pan and set aside. (*Chicken is not fully cooked.)
  3. Add butter to the pan and once melted, stir in cooked rice and toast for 1 minute.
  4. Add broth and salsa and bring to a simmer.
  5. Whisk in cheese, stirring for about 30 seconds. It does not need to be completely melted.
  6. Return chicken to the pan in a single layer, nestling into the rice.
  7. Cover pan, reduce heat to low and simmer for about 18-20 minutes. Remove from heat and allow to stand, covered for 5 minutes.
  8. Garnish with chopped cilantro.

Tip: Do not worry if it looks like there is extra liquid on the top. This is key to a creamy rice! Simply stir to incorporate. It will thicken as it cools.

Prepping ahead?: Prep any salad fixings, if desired. This is a great way to use any remaining fresh vegetables. Washed and dried lettuce can last up to a week in the fridge.

Click Here to Print the Recipe for One Pan Arroz con Pollo Verde.

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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