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Salsa Verde Chicken & Rice Skillet Recipe

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★★★★★

4.9 from 71 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful, easy one-pan meal combining tender shredded chicken, zesty salsa verde, aromatic spices, and wholesome ingredients like black beans and corn. It delivers a comforting, cheesy dish perfect for a quick dinner with a fresh kick from cilantro and optional avocado toppings.

Ingredients

Scale

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 & Seasonings

  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Dash of black pepper
  • 3 tbsp cilantro, chopped

Optional Toppings

  • Avocado, sliced
  • Red pepper flakes

Instructions

  1. Heat the oil: Add 1 tablespoon of extra virgin olive oil to a skillet or pan and heat it over medium heat until shimmering.
  2. Sauté aromatics: Add the minced garlic cloves and diced yellow onion to the pan. Cook, stirring occasionally, until they soften and become fragrant.
  3. Add spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this seasoning mixture into the pan with garlic and onion, stirring well to coat and release aromas.
  4. Combine main ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white long grain rice. Stir thoroughly to combine all ingredients evenly.
  5. Cook the rice: Bring the mixture to a boil and let it boil for 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and let it simmer for 15 minutes to allow the rice to absorb the liquid and become tender.
  6. Check rice doneness: After 15 minutes, remove the lid and check if the rice is fully cooked. If needed, cover again and simmer for a few more minutes until the rice is done.
  7. Melt the cheese: Once the rice is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the skillet. Cover with the lid and let it sit for 2-3 minutes to melt the cheese.
  8. Add fresh toppings: Remove the lid and garnish the skillet with chopped cilantro, sliced avocado, and a sprinkle of red pepper flakes as desired.
  9. Serve and enjoy: Dish out the flavorful salsa verde chicken and rice skillet while hot and enjoy the comforting blend of textures and tastes.

Notes

  • Use leftover rotisserie chicken for a quick and convenient protein option.
  • You can substitute white long grain rice with brown rice, but increase cooking time accordingly.
  • If you prefer it spicier, add extra diced green chiles or more red pepper flakes.
  • Covering the pan with a tight-fitting lid is important to properly steam and cook the rice.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

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

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