Salsa Verde Chicken & Rice Skillet Recipe

Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal that combines tender chicken, zesty salsa verde, and seasoned rice. It’s a quick and satisfying dish perfect for busy weeknights or casual dinners.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 15.5 oz salsa verde
• 1 can (4 oz) diced green chiles
• 1 cup white long grain rice
• 2 cups chicken broth
• 1 cup shredded Monterey Jack cheese
• 1 can black beans, rinsed and drained
• 1/2 cup roasted corn
• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Dash of black pepper
• 3 tbsp cilantro
• Optional toppings: avocado, red pepper flakes

Instructions

1. Step 1: Heat the olive oil in a pan over medium heat.
2. Step 2: Add the minced garlic and diced yellow onion to the pan and cook until fragrant.
3. Step 3: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Add the spice mixture to the pan with the garlic and onion, stirring to combine.
4. Step 4: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together to combine well.
5. Step 5: Bring the mixture to a boil and let it cook for 2-3 minutes.
6. Step 6: Reduce heat to a simmer and cover the pan with a lid. Set a timer for 15 minutes.
7. Step 7: After 15 minutes, check that the rice is tender and has absorbed the liquid. If needed, cook for a few more minutes until fully cooked.
8. Step 8: Turn off the heat and sprinkle shredded Monterey Jack cheese on top. Cover the pan again and let the cheese melt for 2-3 minutes.
9. Step 9: Garnish with chopped cilantro and optional toppings like avocado slices and red pepper flakes.
10. Step 10: Serve warm and enjoy your delicious salsa verde chicken and rice skillet!

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Use brown rice instead of white, but increase the cooking time and liquid accordingly.
• Leftovers make a great filling for burritos or tacos the next day.
• Swap Monterey Jack cheese for cheddar or pepper jack for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of chicken broth or water if the rice seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breast or thighs before adding them to the skillet. This may add some prep time but works just as well.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this dish safe for gluten-sensitive diets.

Salsa Verde Chicken & Rice Skillet Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded chicken, zesty salsa verde, and a medley of beans, corn, and spices. Perfect for a quick weeknight dinner, it’s easy to prepare on the stovetop and delivers comforting Mexican-inspired flavors with cheesy, fresh toppings.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Dairy

• 2 cups shredded rotisserie chicken
• 1 cup shredded monterey jack cheese

Vegetables and Aromatics

• 1 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 can (4oz) diced green chiles
• 1 can black beans, rinsed and drained
• 1/2 cup roasted corn
• 3 tbsp cilantro
• Optional toppings: avocado, red pepper flakes

Pantry Staples and Seasonings

• 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

1. Heat the oil and sauté aromatics: Add 1 tablespoon of extra virgin olive oil to a pan and heat over medium heat. Once hot, add the minced garlic and diced yellow onion to the pan and cook until fragrant and slightly softened.
2. Add spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Add this spice blend to the pan with the garlic and onions, stirring to coat and release the aromas.
3. Add remaining ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir everything thoroughly to combine all ingredients evenly.
4. Bring to a boil and simmer: Increase the heat to bring the mixture to a boil, letting it cook for 2-3 minutes. Then reduce the heat to a low simmer and cover the pan with a lid. Set a timer for 15 minutes to cook the rice thoroughly.
5. Check and continue cooking rice: When the timer goes off, check if the rice is fully cooked. If it’s not yet tender and has not absorbed all the liquid, continue simmering covered and check periodically until done.
6. Melt cheese on top: Once the rice is cooked through and the liquid absorbed, turn off the heat. Sprinkle shredded monterey jack cheese evenly over the top, place the lid back on, and let it sit for 2-3 minutes until the cheese melts.
7. Garnish and serve: Top the skillet with fresh chopped cilantro and optional avocado slices and red pepper flakes. Serve warm and enjoy your flavorful, cheesy salsa verde chicken and rice skillet!

Notes

• Use rotisserie chicken for convenience and flavor, but you can substitute with cooked shredded chicken breast.
• Adjust the heat by adding more or less chili powder or red pepper flakes based on your spice preference.
• Make sure to rinse and drain black beans well to reduce excess sodium.
• Covering the pan with a tight-fitting lid is key to cooking the rice evenly and melting the cheese properly.
• This recipe is easily doubled for larger families or meal prep.
• Optional toppings like avocado and red pepper flakes add freshness and heat — customize to taste.

Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Chicken Recipe, Easy Chicken Dinner