Salsa Verde Chicken & Rice Skillet Recipe
This Salsa Verde Chicken & Rice Skillet is a flavorful and hearty one-pan meal combining tender shredded rotisserie chicken with vibrant salsa verde, black beans, corn, and aromatic spices. Cooked on the stovetop, the rice absorbs all the delicious flavors, topped with melted Monterey Jack cheese and fresh cilantro for a comforting and easy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main 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
- Heat the oil: Add the extra virgin olive oil to a pan and heat it over medium heat to get it warm but not smoking.
- Sauté aromatics: Add the minced garlic and diced yellow onion to the heated pan. Cook them until they become fragrant and start to soften, about 2-3 minutes.
- Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this seasoning mixture over the garlic and onion in the pan, stirring briefly to release the spices’ aromas.
- Combine main ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together thoroughly to combine all the ingredients evenly.
- Bring to boil and simmer: Increase the heat to bring the mixture to a rapid boil and cook for about 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15 minutes.
- Check rice doneness: After 15 minutes, lift the lid and check if the rice is cooked through and has absorbed most of the liquid. If it needs more time, cover again and simmer for additional minutes as necessary.
- Melting cheese: Once the rice is fully cooked and liquid absorbed, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly on top, cover the pan, and let it sit for 2-3 minutes so the cheese melts perfectly.
- Add fresh toppings: After the cheese has melted, sprinkle the chopped fresh cilantro on top. Add optional toppings like diced avocado and a pinch of red pepper flakes for extra flavor and a bit of heat.
- Serve and enjoy: The dish is now ready to serve. Enjoy this comforting and flavorful Salsa Verde Chicken & Rice Skillet hot from the pan.
Notes
- Using rotisserie chicken is a time saver, but leftover cooked chicken can also be used.
- Adjust the spiciness by adding more or less chili powder and red pepper flakes to taste.
- If you prefer, substitute white rice with brown rice but increase cooking time accordingly.
- Make sure to rinse and drain black beans to reduce excess sodium and improve flavor.
- For a dairy-free version, omit the cheese or use a non-dairy cheese alternative.
Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Inspired, Easy Dinner Recipes
