Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, black beans, corn, and aromatic spices. Cooked together with rice and topped with melty Monterey Jack cheese and fresh cilantro, it’s a comforting and easy dinner that’s perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Protein and Dairy
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
Vegetables and Beans
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained (about 15 oz)
- 1/2 cup roasted corn
- 1 can (4 oz) diced green chiles
- 3 tbsp cilantro, chopped
- Optional toppings: avocado slices, red pepper flakes
Pantry and Seasonings
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Instructions
- Heat Olive Oil: Add 1 tablespoon of extra virgin olive oil to a large skillet and heat over medium heat until shimmering.
- Sauté Aromatics: Add the minced garlic and diced yellow onion to the pan and cook until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
- Add Spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spices over the garlic and onion mixture and stir to coat, cooking for another 1 minute to release the flavors.
- Combine Ingredients: Pour in the drained and rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together well to combine all ingredients evenly.
- Simmer the Mixture: Bring the mixture to a gentle boil then reduce heat to low, cover with a lid, and let simmer for 15 minutes, allowing the rice to cook and absorb the liquids.
- Check Rice Doneness: After 15 minutes, check if the rice is tender and the liquid is absorbed. If not fully cooked, cover again and simmer for an additional 5-10 minutes as needed.
- Melting Cheese: Once the rice is fully cooked, turn off the heat, sprinkle shredded Monterey Jack cheese evenly over the skillet contents, cover with the lid and allow the cheese to melt for 2-3 minutes.
- Garnish and Serve: Remove the lid and top the skillet with fresh chopped cilantro, and optional avocado slices and red pepper flakes for extra flavor and texture.
- Enjoy: Serve warm directly from the skillet as a hearty, flavorful meal perfect for any day.
Notes
- Use rotisserie chicken for convenience, but leftover cooked chicken works too.
- If you prefer a spicier dish, increase the amount of chili powder or add jalapeños.
- For a vegetarian option, omit chicken and substitute vegetable broth.
- Cover the skillet tightly during simmering to prevent steam from escaping and ensure even rice cooking.
- Customize toppings such as adding sour cream, sliced jalapeños, or chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking, Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 60 mg
Keywords: salsa verde chicken, one pan meal, quick dinner, chicken and rice skillet, easy Mexican recipe, weeknight dinner
