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Salsa Verde Chicken & Rice Skillet Recipe

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

5.1 from 32 reviews

A flavorful, one-pan Salsa Verde Chicken & Rice Skillet combining shredded rotisserie chicken, vibrant salsa verde, black beans, roasted corn, and spices to create a comforting and easy dinner perfect for busy weeknights.

Ingredients

Scale

Protein and Veggies

  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 can (4oz) diced green chiles
  • 3 tbsp cilantro (for garnish)

Grains & Dairy

  • 1 cup white long grain rice
  • 1 cup shredded monterey jack cheese

Liquids & Oils

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

Spices

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

Optional Toppings

  • Avocado slices
  • Red pepper flakes

Instructions

  1. Heat oil: Add 1 tablespoon of extra virgin olive oil to a large skillet and heat over medium heat until shimmering.
  2. Sauté aromatics: Add minced garlic and diced yellow onion to the pan and sauté until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
  3. Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this seasoning mixture over the garlic and onions, stirring to coat and release the aromatic flavors.
  4. Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together until well combined.
  5. Bring to boil: Increase the heat to high and bring the mixture to a rolling boil. Let it boil for 2-3 minutes to start cooking the rice.
  6. Simmer covered: Reduce heat to low, cover the skillet with a lid, and let simmer for 15 minutes, allowing the rice to absorb the liquid and cook fully.
  7. Check rice doneness: After 15 minutes, check the rice. If it’s not fully cooked, cover and continue simmering for an additional 5-10 minutes as needed.
  8. Melt cheese: Once the rice is tender and all liquid is absorbed, turn off heat. Sprinkle shredded monterey jack cheese evenly over the top, cover with the lid, and let sit for 2-3 minutes until the cheese melts.
  9. Garnish and serve: Remove the lid, sprinkle fresh cilantro on top, and add optional avocado slices and red pepper flakes if desired. Serve warm and enjoy your hearty meal!

Notes

  • Use leftover or rotisserie chicken to reduce cooking time.
  • Adjust spice levels by adding more chili powder or red pepper flakes.
  • Can be made gluten-free by ensuring chicken broth and salsa verde are gluten-free.
  • For extra creaminess, stir in a dollop of sour cream or Greek yogurt when serving.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely.

Nutrition

Keywords: salsa verde chicken skillet, chicken and rice skillet, easy chicken dinner, one pot Mexican recipe, quick weeknight meal

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