Salsa Verde Chicken & Rice Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
