Salsa Verde Chicken & Rice Skillet Recipe
Introduction
This Salsa Verde Chicken & Rice Skillet is a vibrant and comforting one-pan meal that combines tender chicken, zesty salsa verde, and flavorful spices. Perfect for busy weeknights, it brings together simple ingredients for a hearty dish full of bold tastes and satisfying textures.
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
- Step 1: Heat the olive oil in a pan over medium heat.
- Step 2: Add the minced garlic and diced yellow onion to the pan and sauté until fragrant.
- Step 3: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then add the spice mix to the pan with the garlic and onion. Stir to combine and cook until the spices release their aroma.
- 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 evenly.
- Step 5: Bring the mixture to a boil and let it cook for 2–3 minutes, then reduce the heat to low and cover with a lid. Simmer for 15 minutes.
- Step 6: After 15 minutes, check the rice to make sure it’s cooked through. If it needs more time, continue simmering until tender and liquid is absorbed.
- Step 7: Once the rice is fully cooked, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top and cover again for 2–3 minutes to allow the cheese to melt.
- Step 8: Remove the lid and garnish with fresh cilantro, avocado slices, and red pepper flakes as desired.
- Step 9: Serve hot and enjoy your flavorful skillet meal!
Tips & Variations
- For a spicier kick, add extra diced green chiles or a pinch of cayenne pepper to the spice mix.
- Swap the Monterey Jack cheese for cheddar or pepper jack for a different flavor profile.
- If you prefer, substitute the shredded rotisserie chicken with cooked ground turkey or chicken breast.
- Use brown rice instead of white rice, but increase the cooking time and liquid accordingly.
Storage
Store any leftover Salsa Verde Chicken & Rice 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 to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes, simply omit the chicken and increase the quantity of black beans and corn for protein and texture. You can also add extra vegetables like bell peppers or zucchini to enhance the dish.
Is it possible to prepare this recipe in advance?
Absolutely. You can assemble the skillet ingredients ahead of time and refrigerate for up to 24 hours. When ready to cook, bring the mixture to a boil and proceed with the simmering step as directed.
PrintSalsa Verde Chicken & Rice Skillet Recipe
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, black beans, corn, and spices, all cooked together with rice and topped with melted Monterey Jack cheese and fresh cilantro. It’s a quick and easy skillet dinner packed with Mexican-inspired flavors perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Garnishes (optional)
- 3 tbsp cilantro
- Avocado slices
- Red pepper flakes
Instructions
- Heat olive oil: Add olive oil to a pan and heat on medium until shimmering to prepare for sautéing.
- Sauté garlic and onion: Add the minced garlic and diced yellow onion to the pan. Cook until the onion softens and the garlic becomes fragrant, about 2-3 minutes.
- Add spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice mixture over the garlic and onions, stirring occasionally to release their aroma.
- Add main ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir well to combine all ingredients evenly.
- Bring to a boil: Increase heat to high and bring the mixture to a boil. Let boil for 2-3 minutes, then reduce heat.
- Simmer and cook rice: Lower heat to a simmer and cover the pan with a lid. Cook for 15 minutes without removing the lid to allow the rice to absorb the liquid.
- Check rice doneness: After 15 minutes, check if the rice is fully cooked and has absorbed the liquid. If not, cover and cook for additional 5-minute intervals as needed.
- Melt cheese: Once the rice is cooked through and liquid absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly on top, cover the pan again, and let sit for 2-3 minutes, allowing the cheese to melt.
- Add toppings and serve: Remove lid and garnish with chopped cilantro, avocado slices, and a sprinkle of red pepper flakes for extra flavor and heat if desired. Serve immediately.
Notes
- Using rotisserie chicken speeds up the recipe and adds great flavor.
- You can substitute the white rice with brown rice; increase simmer time accordingly.
- For a spicier kick, add jalapeños or extra red pepper flakes.
- If you prefer a creamier texture, stir in a dollop of sour cream before serving.
- Leftovers store well in the fridge for up to 3 days and reheat on the stovetop or microwave.
Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Chicken, Easy Weeknight Meal, Rotisserie Chicken Recipe
