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Salsa Verde Chicken & Rice Skillet Recipe

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

5 from 12 reviews

A flavorful and easy one-pan meal combining shredded rotisserie chicken, salsa verde, rice, black beans, corn, and spices, topped with melted Monterey Jack cheese and fresh cilantro. Perfect for a quick weeknight dinner that’s both comforting and vibrant.

Ingredients

Scale

Chicken & Vegetables

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

Liquids & Sauces

  • 1 tbsp extra virgin olive oil
  • 15.5 oz salsa verde
  • 2 cups chicken broth

Grains & Dairy

  • 1 cup white long grain rice
  • 1 cup shredded Monterey Jack cheese

Spices & Seasonings

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

Instructions

  1. Heat Oil and Sauté Aromatics: Add 1 tablespoon of extra virgin olive oil to a pan and warm it over medium heat. Add the minced garlic and diced yellow onion; cook until they begin to soften and release their aroma.
  2. Add Seasonings: Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Stir in the spice blend with the garlic and onion, cooking briefly until fragrant, about 1-2 minutes.
  3. Combine Main Ingredients: Add the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice to the pan. Stir everything well to combine thoroughly.
  4. Bring to Boil and Simmer: Increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and let simmer for 15 minutes.
  5. Check Rice Doneness: After 15 minutes, remove the lid and check if the rice is tender and liquid absorbed. If not fully cooked, cover and simmer for a few more minutes until done.
  6. Melt Cheese: Once rice is cooked and liquid absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly on top, cover again, and let sit for 2-3 minutes to melt the cheese.
  7. Add Fresh Toppings: Remove the lid, sprinkle chopped cilantro on top, and add optional avocado slices and red pepper flakes according to taste.
  8. Serve: Dish out warm and enjoy this hearty, flavorful skillet meal immediately.

Notes

  • Using rotisserie chicken saves prep time and adds extra flavor.
  • If preferred, you can substitute chicken broth with vegetable broth.
  • Adjust the spice level by adding more or less chili powder and red pepper flakes.
  • For a gluten-free version, ensure the salsa verde and broth contain no gluten additives.
  • Leftovers store well and can be reheated for quick meals throughout the week.

Nutrition

Keywords: Salsa verde chicken skillet, one-pan chicken dinner, Mexican chicken and rice, easy dinner recipes, quick skillet meals

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