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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

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Salsa Verde Chicken & Rice Skillet is the ultimate one-pan meal that brings together tender shredded chicken, fluffy rice, and a zesty salsa verde for a flavor-packed dinner. Perfectly balanced with spices and topped with melted cheese, this dish not only satisfies your hunger but also makes weeknight cooking a breeze. In just 30 minutes, you can create a hearty meal that’s ideal for family gatherings or meal prep. Versatile and customizable, feel free to add your favorite vegetables or adjust the spice level to suit your taste. Whether you’re serving it with avocado slices or warm tortillas, this comforting skillet dish is sure to become a staple in your kitchen.

Ingredients

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  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 15.5oz salsa verde
  • 1 can (4oz) 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

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté minced garlic and diced onion until fragrant.
  3. Combine chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl; stir into the onion mixture until aromatic.
  4. Add rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice to the skillet; mix well.
  5. Bring to a boil for 2-3 minutes; reduce heat to simmer and cover for 15 minutes.
  6. Check rice doneness; if needed, cook longer.
  7. Once cooked, top with shredded cheese and let sit covered for 2-3 minutes until melted.
  8. Finish with fresh cilantro and avocado slices before serving.

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