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Salsa Verde Chicken & Rice Skillet Recipe

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★★★★★

4.5 from 557 reviews

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.

Ingredients

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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

  1. Heat olive oil: Add olive oil to a pan and heat on medium until shimmering to prepare for sautéing.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil: Increase heat to high and bring the mixture to a boil. Let boil for 2-3 minutes, then reduce heat.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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