Salsa Verde Chicken & Rice Skillet Recipe

Introduction

This Salsa Verde Chicken & Rice Skillet is a vibrant, one-pan meal that combines tender chicken, zesty salsa verde, and hearty beans for a comforting dish in just 30 minutes. Perfect for busy weeknights, it’s packed with bold flavors and easy to customize with your favorite toppings.

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, chopped
• Optional toppings: avocado, red pepper flakes

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat.
2. Step 2: Add minced garlic and diced onion to the pan; sauté until fragrant and softened.
3. Step 3: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice blend over the garlic and onion, stirring to coat evenly.
4. Step 4: Add rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the skillet. Stir well to combine.
5. Step 5: Bring the mixture to a boil and cook for 2–3 minutes.
6. Step 6: Reduce heat to low, cover the pan, and simmer for 15 minutes. Check if the rice is tender; if not, cook a few minutes longer until fully cooked.
7. Step 7: Once the rice is done, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top, cover again, and let stand for 2–3 minutes to melt the cheese.
8. Step 8: Garnish with chopped cilantro, and add optional toppings like avocado slices and red pepper flakes.
9. Step 9: Serve hot and enjoy your flavorful, easy skillet meal!

Tips & Variations

• For a smoky kick, use chipotle salsa instead of salsa verde.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• Swap out Monterey Jack cheese for cheddar or pepper jack for extra spice.
• Use brown rice, but increase the cooking time and liquid accordingly.
• Leftover chicken or homemade shredded chicken works just as well as rotisserie.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like bell peppers for more protein and flavor.

Is it necessary to rinse the black beans?

Rinsing canned black beans removes excess sodium and improves their texture, so it’s recommended for the best taste and consistency.

Salsa Verde Chicken & Rice Skillet Recipe

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★★★★★

4.7 from 52 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Diet: Halal

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Description

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal featuring tender shredded chicken, zesty salsa verde, and a medley of spices combined with black beans, corn, and creamy Monterey Jack cheese. Ready in just 30 minutes, this comforting dish is perfect for an easy weeknight dinner that brings vibrant Mexican-inspired flavors to your table.

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Ingredients

Scale 1x2x3x

Main 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
• 3 tbsp cilantro, chopped

Spices & Seasonings

• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Dash of black pepper

Optional Toppings

• Avocado slices
• Red pepper flakes

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Instructions

1. Heat Olive Oil: Add 1 tablespoon of extra virgin olive oil to a skillet or pan and warm it over medium heat to prepare for sautéing the aromatics.
2. Sauté Garlic and Onion: Add the minced garlic and diced yellow onion to the heated pan. Cook until the onions are translucent and the garlic is fragrant, which enhances the flavor base.
3. Season Aromatics: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this spice blend over the garlic and onion and stir to coat, cooking until the spices release their aroma.
4. Add Main Ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white long grain rice. Stir everything together until evenly combined.
5. Bring to Boil and Simmer: Increase heat to bring the mixture to a boil and allow it to cook for 2-3 minutes. Then reduce heat to a simmer, cover the pan with a lid, and set a timer for 15 minutes to let the rice cook and absorb the flavors.
6. Check Rice Doneness: After 15 minutes, check if the rice is fully cooked through. If it needs more time, cover and simmer a few more minutes until tender.
7. Melt Cheese: Once the liquid is absorbed and rice is tender, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top, cover again, and let it sit for 2-3 minutes to gently melt the cheese.
8. Add Fresh Toppings: Garnish with freshly chopped cilantro, avocado slices, and a sprinkle of red pepper flakes for extra flavor and texture.
9. Serve and Enjoy: Scoop the salsa verde chicken and rice skillet onto plates and enjoy a delicious, wholesome meal packed with vibrant Mexican-inspired flavors.

Notes

• Use rotisserie chicken for convenience and enhanced flavor, but leftover cooked chicken works well too.
• The dish is easily adjustable for spice by varying the amount of chili powder or red pepper flakes.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• If you prefer a creamier texture, stir in a dollop of sour cream before serving.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

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