Print

Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
Print Recipe

★★★★★

5.2 from 17 reviews

A flavorful one-skillet meal combining tender shredded rotisserie chicken with vibrant salsa verde, black beans, corn, and rice, all seasoned with a blend of spices and topped with melted Monterey Jack cheese and fresh cilantro. This Salsa Verde Chicken & Rice Skillet is a quick, comforting, and hearty dish perfect for busy weeknights.

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

Spices & Seasonings

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

Toppings (Optional)

  • 3 tbsp fresh cilantro
  • Avocado slices
  • Red pepper flakes

Instructions

  1. Heat olive oil: Add 1 tablespoon of extra virgin olive oil to a large skillet and heat over medium heat until shimmering.
  2. Sauté aromatics: Add the minced garlic and diced yellow onion to the pan. Cook, stirring frequently, until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  3. Add spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle over the cooked onions and garlic, stirring to evenly coat and cook for about 1 minute to release the spices’ aromas.
  4. Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir everything together thoroughly to combine.
  5. Bring to boil: Increase heat to high and bring the mixture to a gentle boil, cooking for 2-3 minutes.
  6. Simmer: Reduce heat to low, cover the skillet with a lid, and let it simmer for 15 minutes. Do not lift the lid during this time to ensure proper rice cooking.
  7. Check rice doneness: After 15 minutes, check to see if the rice is tender and the liquid absorbed. If not fully cooked, cover again and cook for an additional 5-10 minutes as needed.
  8. Melt cheese: Once the rice is cooked through and liquid fully absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the skillet and cover with the lid again. Let sit for 2-3 minutes to allow the cheese to melt.
  9. Add toppings: Remove the lid and top with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes if desired.
  10. Serve and enjoy: Spoon the flavorful skillet mixture onto plates or bowls and enjoy hot.

Notes

  • Using pre-cooked rotisserie chicken saves time and adds rich flavor.
  • Rinsing canned black beans reduces sodium and enhances taste.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with plant-based protein.
  • This dish can be made spicier by increasing the amount of red pepper flakes or using hot salsa verde.
  • Leftovers store well in the fridge for up to 3 days and reheat easily.
  • Adding avocado just before serving prevents browning and keeps it fresh.

Nutrition

Keywords: salsa verde chicken skillet, one-pot meals, chicken and rice recipe, Mexican chicken skillet, easy dinner, quick skillet dinner

Find it online: https://cookwithruby.com/salsa-verde-chicken-and-rice-skillet-recipe/