Salsa Verde Chicken & Rice Skillet Recipe

Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful and easy one-pan meal perfect for busy weeknights. Packed with tender shredded chicken, zesty salsa verde, and aromatic spices, it comes together quickly and tastes like a fiesta in every bite.

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

1. Step 1: Heat the olive oil in a large pan over medium heat.
2. Step 2: Add the minced garlic and diced yellow onion to the pan and cook until fragrant and softened.
3. Step 3: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spices over the garlic and onion, stirring to combine.
4. Step 4: Add the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the pan. Stir well to combine all ingredients.
5. Step 5: Bring the mixture to a boil and let it cook for 2 to 3 minutes.
6. Step 6: Reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes.
7. Step 7: Check to ensure the rice is fully cooked. If needed, continue to simmer until the rice has absorbed the liquid and is tender.
8. Step 8: Once the rice is cooked, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the skillet, cover, and let it sit for 2 to 3 minutes to melt the cheese.
9. Step 9: Remove the lid and garnish with fresh cilantro. Add optional toppings like avocado slices and red pepper flakes if desired.
10. Step 10: Serve warm and enjoy your vibrant and comforting Salsa Verde Chicken & Rice Skillet!

Tips & Variations

• For extra heat, add a diced jalapeño or more red pepper flakes.
• Substitute Monterey Jack cheese with cheddar or pepper jack for a different flavor.
• Use brown rice instead of white rice, but increase cooking time and liquid accordingly.
• Leftover rotisserie chicken works well, but shredded cooked chicken breast is a good alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat or microwave until heated through. Add a splash of chicken broth if the mixture looks dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra beans or vegetables like bell peppers and zucchini for a hearty vegetarian version.

Is it okay to use fresh salsa verde instead of canned?

Absolutely! Fresh salsa verde will add a bright, tangy flavor. Use about the same amount, but adjust seasoning as needed since fresh ingredients may be less salty.

Salsa Verde Chicken & Rice Skillet Recipe

Print Recipe

★★★★★

4.4 from 141 reviews

Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, black beans, roasted corn, and aromatic spices, all cooked with rice in a savory broth. Topped with melted Monterey Jack cheese and fresh cilantro, this hearty and comforting dish is easy to prepare, perfect for a weeknight dinner that satisfies with bold Mexican-inspired flavors.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

Toppings (Optional)

• 3 tbsp cilantro, chopped
• Avocado, sliced
• Red pepper flakes

Instructions

1. Heat the oil: Add 1 tablespoon of extra virgin olive oil to a large skillet or pan and heat it over medium heat to prepare for sautéing the aromatics.
2. Sauté aromatics: Add the minced garlic cloves and diced yellow onion to the heated pan. Cook until the onion is translucent and the mixture is fragrant, about 3-4 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 onion, stirring well to coat and release the flavors, cooking for another 1-2 minutes.
4. Add remaining ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice into the skillet. Stir everything together to evenly combine all the ingredients.
5. Bring to boil and simmer: Increase the heat to bring the mixture to a boil. Once boiling, cook for 2-3 minutes, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 15 minutes, allowing the rice to absorb the liquid and the flavors to meld.
6. Check rice doneness: After 15 minutes, check if the rice is fully cooked and tender. If not, cover and simmer for an additional 5-10 minutes as needed until rice is done.
7. Melt cheese: Once the rice has absorbed all the liquid and is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, then cover the skillet again and let it sit for 2-3 minutes to allow the cheese to melt.
8. Add final toppings: After the cheese has melted, sprinkle chopped cilantro over the dish. Optionally, add sliced avocado and a pinch of red pepper flakes for extra flavor and texture.
9. Serve and enjoy: Spoon the salsa verde chicken and rice skillet onto plates or bowls and enjoy this warm, flavorful, and comforting meal.

Notes

• You can substitute rotisserie chicken with cooked shredded chicken breast.
• If you prefer a spicier dish, increase the amount of diced green chiles or add more red pepper flakes.
• Use low-sodium chicken broth to reduce the overall salt content.
• For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• If the rice is not fully cooked after simmering, you can add a little more broth or water and continue cooking until tender.

Keywords: Salsa verde chicken, chicken and rice skillet, one-pan meal, Mexican chicken recipe, easy dinner, rotisserie chicken recipe