Print

Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
Print Recipe

★★★★★

5.2 from 25 reviews

This vibrant and flavorful Salsa Verde Chicken & Rice Skillet is a one-pan meal combining tender shredded chicken, zesty salsa verde, black beans, corn, and aromatic spices. Cooked with long grain rice in chicken broth, this Mexican-inspired dish is finished with melted Monterey Jack cheese and fresh cilantro, making it a comforting and easy dinner option packed with delicious layers of taste.

Ingredients

Scale

Protein and Produce

  • 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

Grains and Dairy

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

Liquids and Oils

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

Spices and 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 the extra virgin olive oil to a large skillet and heat it over medium heat. Once warmed, add the minced garlic and diced yellow onion. Stir occasionally as the onions soften and the garlic becomes fragrant, about 2-3 minutes.
  2. Add and Toast Spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice blend over the sautéed onions and garlic. Stir well and cook for about 1 minute to release the spices’ aromas.
  3. Combine Main Ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and long grain rice. Stir thoroughly to combine all ingredients evenly in the skillet.
  4. Simmer the Rice: Bring the mixture to a boil and let it bubble for 2-3 minutes. Then reduce the heat to low, cover with a lid, and simmer gently for 15 minutes.
  5. Check and Continue Cooking: After 15 minutes, uncover and check if the rice is cooked through and has absorbed most of the liquid. If not fully cooked, cover and simmer for an additional 5-10 minutes as needed.
  6. Add Cheese and Melt: Once the rice is fully cooked and liquid absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top. Replace the lid and let it sit for 2-3 minutes to allow the cheese to melt thoroughly.
  7. Finish with Fresh Toppings: Remove the lid and garnish the skillet with fresh chopped cilantro. Add optional toppings such as sliced avocado and red pepper flakes for extra flavor and a touch of heat.
  8. Serve and Enjoy: Scoop portions onto plates or bowls and enjoy this hearty, zesty one-pan meal fresh and warm.

Notes

  • You can substitute rotisserie chicken with cooked shredded chicken breast or thighs.
  • If you prefer a spicier dish, increase the amount of diced green chiles or add extra red pepper flakes.
  • Use low-sodium chicken broth to control salt content.
  • To keep this recipe gluten free, verify all spice blends and canned ingredients are gluten free.
  • Leftovers keep well refrigerated for up to 3 days and reheat easily.
  • For a vegetarian version, omit chicken and substitute vegetable broth; add extra beans or tofu for protein.

Nutrition

Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Skillet, Easy Dinner Recipe, Green Chile Chicken, Rotisserie Chicken Recipe

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