Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded chicken with zesty salsa verde, rice, black beans, corn, and spices. Topped with melted Monterey Jack cheese and fresh cilantro, it’s perfect for an easy and comforting dinner that’s packed with Mexican-inspired flavors.
Ingredients
Units
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Main Ingredients
- 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, chopped
Optional Toppings
- 1 avocado, sliced
- red pepper flakes, to taste
Instructions
- Heat oil and sauté aromatics: Add 1 tablespoon of extra virgin olive oil to a pan and heat on medium. Add minced garlic and diced yellow onion to the pan, cooking until fragrant and the onion softens slightly.
- Add spices to pan: Mix chili powder, sea salt, cumin, garlic powder, and black pepper together in a small bowl. Add this spice mixture to the garlic and onion, stirring well to coat and cooking until aromatic.
- Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together thoroughly to combine all ingredients evenly.
- Cook rice mixture: Bring the mixture to a boil for 2 to 3 minutes, then reduce heat to a simmer and cover the pan with a lid. Let it cook for 15 minutes.
- Check rice doneness: After 15 minutes, check to make sure the rice is cooked through and has absorbed the liquid. If not fully cooked, cover and simmer for a few more minutes as needed.
- Melt cheese topping: Once the rice is tender and liquid is absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top, cover with the lid, and let it sit for 2 to 3 minutes to melt the cheese.
- Add fresh toppings and serve: After the cheese melts, garnish the skillet with chopped cilantro, sliced avocado, and a sprinkle of red pepper flakes if desired. Serve warm and enjoy a delicious, hearty meal.
Notes
- Use rotisserie chicken for a quick, flavorful protein option that requires no extra cooking.
- Make sure to rinse and drain canned black beans to reduce sodium and remove excess liquid.
- Adjust spice levels by adding more or less chili powder and red pepper flakes based on your preference.
- Substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly version (omit chicken for vegetarian).
- If you want a gluten-free version, double-check that your salsa verde and spices contain no gluten additives.
- If the rice isn’t fully cooked at the time check, add a splash of extra broth or water to prevent sticking and continue simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 70 mg
