Name: Salsa Verde Chicken & Rice Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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; 1 tsp chili powder; 1 tsp sea salt; 1/2 tsp cumin; 1/2 tsp garlic powder; dash of black pepper; 3 tbsp cilantro; Avocado; Red pepper flakes

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Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal that’s perfect for busy weeknights. It combines tender shredded chicken, zesty salsa verde, and hearty rice with vibrant spices for an easy, satisfying dish.

The dish in the image is served in a light gray pan placed on a light wooden board with a white cloth beside it. It has multiple layers, starting with a base made of shredded chicken mixed with black beans and yellow corn. On top of this is a layer of melted white cheese, which covers most of the dish and has a slightly gooey texture. The melted cheese is sprinkled with chopped fresh green herbs, likely cilantro, and a few red chili flakes. Two slices of fresh avocado are added near the top edge of the pan, partially embedded in the dish. In the background, there is a small dish with extra chopped green herbs. The scene is lit softly from the side, and the surface beneath the wooden board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
Dash of black pepper
3 tbsp cilantro
Optional toppings: avocado, red pepper flakes

Instructions

Step 1: Heat the olive oil in a pan over medium heat.
Step 2: Add the minced garlic and diced yellow onion to the pan.
Step 3: Mix the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle over the garlic and onion. Cook until fragrant.
Step 4: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together to combine.
Step 5: Bring the mixture to a boil for 2–3 minutes, then reduce the heat to a simmer. Cover the pan with a lid and let cook for 15 minutes.
Step 6: Check if the rice is cooked through. If not, cover and cook for additional minutes as needed.
Step 7: Once the rice has absorbed the liquid and is tender, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top, cover again, and let the cheese melt for 2–3 minutes.
Step 8: Remove the lid and garnish with fresh cilantro. Add avocado slices and red pepper flakes if desired.
Step 9: Serve warm and enjoy your flavorful skillet meal!

Tips & Variations

For extra heat, add a diced jalapeño along with the onion and garlic.
Use brown rice instead of white rice for a nuttier flavor, but increase cooking time accordingly.
Swap Monterey Jack for cheddar or pepper jack cheese for a different twist.
To keep it vegetarian, omit the chicken and use vegetable broth instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave, adding a splash of chicken broth or water to keep the rice moist.

How to Serve

A deep white pan filled with one thick layer of a mixed dish containing shredded chicken, black beans, and yellow corn, all covered by melted white cheese. On top, there are two slices of green avocado placed apart, sprinkled with small green cilantro leaves and tiny red chili flakes for garnish. The pan sits on a wooden table next to a small white bowl of fresh cilantro and a white cloth napkin, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, you can cook and shred fresh chicken breasts or thighs before adding them. Rotisserie chicken just saves time.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your salsa verde contains no gluten additives.