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Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
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★★★★★

4.8 from 12 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, hearty black beans, roasted corn, and aromatic spices. Cooked with white long grain rice in chicken broth and topped with melted Monterey Jack cheese, fresh cilantro, avocado, and red pepper flakes, it’s a quick and comforting dish perfect for busy weeknights or casual dinners.

Ingredients

Scale

Protein & Dairy

  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Monterey Jack cheese

Vegetables & Legumes

  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 can (4oz) diced green chiles
  • 3 tbsp cilantro, chopped
  • Optional toppings: avocado slices, red pepper flakes

Grains & Liquids

  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 15.5 oz salsa verde

Oils & Spices

  • 1 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Dash of black pepper

Instructions

  1. Heat the Oil and Sauté Aromatics: Add 1 tablespoon of extra virgin olive oil to a skillet over medium heat. Once hot, add the minced garlic and diced yellow onion. Cook, stirring frequently, until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  2. Add Spices: In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this spice mix over the sautéed onion and garlic, stirring to coat and release the spices’ aroma for about 1 minute.
  3. Combine Main Ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and the white rice. Stir well to evenly distribute all ingredients.
  4. Simmer the Mixture: Increase the heat to bring the skillet to a boil and let it cook uncovered for 2-3 minutes. Then reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes, allowing the rice to absorb the liquid.
  5. Check Rice and Continue Cooking if Needed: After 15 minutes, remove the lid and check if the rice is tender and the liquid has been absorbed. If the rice needs more time, cover and cook for an additional 5-10 minutes until fully cooked.
  6. Melt the Cheese: Once the rice is done, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Replace the lid and let the cheese melt for 2-3 minutes.
  7. Garnish and Serve: Remove the lid and top the dish with freshly chopped cilantro, avocado slices, and optional red pepper flakes to add freshness and a bit of heat. Serve warm and enjoy your hearty and flavorful skillet meal.

Notes

  • Use pre-cooked rotisserie chicken to save time and enhance flavor.
  • For a vegetarian version, substitute chicken with extra beans and use vegetable broth.
  • Adjust the level of heat by adding more or less red pepper flakes or choosing mild/extra hot salsa verde.
  • Covering the skillet properly is key to cooking the rice perfectly and melting the cheese efficiently.
  • Leftovers store well in the fridge for up to 3 days and can be reheated in the microwave.
  • Avocado and cilantro add freshness, so add just before serving to keep their flavors vibrant.

Nutrition

Keywords: Salsa Verde Chicken, One-Pan Skillet, Easy Dinner, Mexican Rice Skillet, Rotisserie Chicken Recipe, Quick Weeknight Meal

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