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Salsa Verde Chicken and Wild Rice Skillet with Kale

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Amy Rains


  • 2 cups wild rice
  • 3.5 cups vegetable or chicken stock
  • 2 cups cooked shredded or diced chicken
  • 12 oz salsa verde
  • Juice of 2 limes
  • 1 cup fresh kale leaves diced
  • 1/2 cup chopped fresh cilantro
  • 1 cup shredded cheese
  • Sliced tomatoes optional
  • Sliced avocado optional


  1. Begin by placing rice and broth into an oven proof cast iron skillet. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes, or until rice has absorbed the water.
  2. Turn your oven to broil.
  3. Once rice is done, add salsa verde, chicken, and lime juice. Stir to combine.
  4. Place kale and cilantro on top of the rice and chicken mixture. Don't mix, let it sit on top.
  5. Top the kale and cilantro with shredded cheese.
  6. Place under broiler in the oven for 3-5 minutes. You want the cheese to be bubbly, slightly browned, and the kale and cilantro to be browned.
  7. Remove from oven. Serve immediately with any additional toppings: tomatoes, avocados, onion, sour cream, etc.