Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and hearty one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, aromatic spices, and a medley of vegetables including black beans and roasted corn. Cooked with long-grain rice and melted Monterey Jack cheese, this dish offers a perfect balance of tangy, savory, and spicy notes, finished with fresh cilantro and optional avocado and red pepper flakes for extra creaminess and heat. Ideal for a quick, delicious, and satisfying dinner.
Ingredients
Units
Scale
Protein & Dairy
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
Vegetables & Legumes
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 can (4 oz) diced green chiles
- 3 tbsp cilantro
- Optional toppings: avocado, red pepper flakes
Pantry & Spices
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Instructions
- Heat olive oil: Add olive oil to a pan and heat over medium heat until shimmering, preparing it for sautéing aromatics.
- Sauté garlic and onion: Add minced garlic and diced yellow onion to the heated pan. Cook, stirring occasionally, until the onions become translucent and the mixture is fragrant, usually about 2-3 minutes.
- Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice blend over the garlic and onions, stirring to evenly coat and release their aroma.
- Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir thoroughly to combine all ingredients evenly in the pan.
- Bring to a boil: Increase the heat to high and bring the mixture to a rolling boil, cooking for 2-3 minutes to start the rice cooking process and allow flavors to meld.
- Simmer with lid: Reduce heat to low to maintain a gentle simmer. Cover the pan with a lid and set a timer for 15 minutes. This allows the rice to absorb the liquid and cook through.
- Check rice doneness: After 15 minutes, remove the lid and check if the rice is tender and has absorbed most of the liquid. If the rice is still undercooked, recover and simmer for an additional few minutes as needed.
- Melt cheese: Once the rice is fully cooked, turn off the heat and sprinkle the shredded Monterey Jack cheese evenly over the skillet. Cover with the lid again and let sit for 2-3 minutes so the cheese melts softly.
- Finish and garnish: Remove the lid and sprinkle chopped fresh cilantro over the dish. Top with optional avocado slices and a pinch of red pepper flakes to add creaminess and spice.
- Serve and enjoy: Spoon the salsa verde chicken and rice skillet onto plates or bowls and serve hot for a comforting and satisfying meal.
Notes
- You can substitute rotisserie chicken with leftover grilled chicken or cooked chicken breast.
- For a spicier version, add extra diced green chiles or a splash of hot sauce.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth, increasing black beans or corn.
- Serve with a dollop of sour cream or a squeeze of lime for added freshness.
- Make sure to stir the rice mixture before simmering to evenly distribute ingredients and prevent sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg
