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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Fresh Toppings: Garnish with freshly chopped cilantro, avocado slices, and a sprinkle of red pepper flakes for extra flavor and texture.
- 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
