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Salsa Verde Chicken & Rice Skillet Recipe

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

4.9 from 29 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal featuring shredded rotisserie chicken simmered with salsa verde, black beans, corn, and tender rice. Topped with melted Monterey Jack cheese, fresh cilantro, and optional avocado or red pepper flakes, it’s a quick, comforting dish perfect for busy weeknights.

Ingredients

Scale

Protein and Dairy

  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Monterey Jack cheese

Vegetables and Produce

  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup roasted corn
  • 3 tbsp cilantro, chopped
  • Optional toppings: avocado slices, red pepper flakes

Canned Goods

  • 15.5 oz salsa verde
  • 1 can (4 oz) diced green chiles
  • 1 can black beans, rinsed and drained

Pantry Staples and Spices

  • 1 tbsp extra virgin olive oil
  • 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

  1. Heat the olive oil: Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium heat to prepare for sautéing.
  2. Sauté aromatics: Add the minced garlic and diced yellow onion to the pan, cooking until fragrant and the onions are translucent, about 3-4 minutes.
  3. Add spices: Combine chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl and sprinkle over the sautéed garlic and onions. Stir well to coat and release the spices’ aromas.
  4. Combine main ingredients: Pour in rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice into the skillet. Stir everything thoroughly to evenly distribute all ingredients.
  5. Simmer the mixture: Bring the skillet contents to a boil for 2-3 minutes, then reduce heat to low and cover with a lid. Let it simmer for 15 minutes to cook the rice.
  6. Check rice doneness: After 15 minutes, lift the lid and check if the rice is tender and liquid absorbed. If needed, cover and simmer for another 5-7 minutes until fully cooked.
  7. Finish with cheese: Once the rice is cooked through, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top and cover the skillet again. Let it sit for 2-3 minutes to allow the cheese to melt.
  8. Add fresh toppings: Garnish the melted cheesy skillet with fresh cilantro, and if desired, sliced avocado and a pinch of red pepper flakes for added heat.
  9. Serve and enjoy: Spoon the flavorful salsa verde chicken and rice onto plates and serve warm for a satisfying meal.

Notes

  • Use pre-cooked shredded rotisserie chicken to reduce cooking time.
  • You can substitute white rice with brown rice, but cooking time will increase.
  • If you prefer spicier, add more red pepper flakes or use a hotter salsa verde.
  • Make sure to rinse canned black beans to reduce sodium content.
  • This dish is versatile; feel free to add extra veggies like bell peppers or jalapeños.
  • Covering the skillet while melting cheese helps achieve an even melt without burning.

Nutrition

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

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