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; Optional: avocado; Optional: red pepper flakes

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Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful, all-in-one meal perfect for busy weeknights. Tender shredded chicken blends with vibrant salsa verde, spices, and fresh ingredients, creating a comforting dish that’s easy to prepare and delicious to eat.

A skillet filled with a layered dish starting with a base of rice mixed with black beans and corn, topped with melted white cheese covering the whole surface. On top of the cheese, there are small pieces of chopped green herbs sprinkled evenly, and two slices of light green avocado placed side by side near the center. The whole dish is garnished with red pepper flakes scattered lightly over the top. The skillet rests on a wooden table near a window, with a small white bowl of chopped greens in the background and a white cloth to the side, all on a white marbled textured surface 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 olive oil in a pan over medium heat.
Step 2: Add minced garlic and diced yellow onion to the pan, cooking until fragrant.
Step 3: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Add this spice blend to the pan with the garlic and onion, stirring to combine.
Step 4: Pour in the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together thoroughly.
Step 5: Bring the mixture to a boil for 2–3 minutes, then reduce the heat to a simmer and cover the pan. Cook for 15 minutes.
Step 6: After 15 minutes, check if the rice is fully cooked. If not, continue simmering, checking every few minutes.
Step 7: Once the rice is tender and has absorbed the liquid, remove the pan from heat. Sprinkle shredded Monterrey Jack cheese over the top, cover, and let it melt for 2–3 minutes.
Step 8: Garnish with fresh cilantro, and add optional toppings like sliced avocado and red pepper flakes.
Step 9: Serve warm and enjoy your delicious skillet meal!

Tips & Variations

Use brown rice instead of white for a nuttier flavor and extra fiber; just increase the cooking time accordingly.
For a spicy kick, add diced jalapeños along with the green chiles.
Swap Monterey Jack cheese for cheddar or pepper jack for a different cheese profile.
Leftovers taste great topped with a squeeze of fresh lime juice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the rice seems dry.

How to Serve

A large white pan filled with a baked dish that has a base layer of cooked rice mixed with black beans and yellow corn, covered by a layer of melted white cheese scattered throughout. On top, there are two slices of avocado placed diagonally on the melted cheese. The dish is garnished with chopped fresh green cilantro and a light sprinkling of red chili flakes, adding color across the surface. In the background, there is a small white bowl with chopped herbs on a wooden table next to a white cloth. The whole scene sits on a white marbled texture surface near a window with light coming in. 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 chicken?

Yes, you can cook and shred fresh chicken breasts or thighs before adding them to the skillet. Using rotisserie chicken simply saves time.

Is this dish freezer-friendly?

This recipe can be frozen for up to 2 months. Cool completely, then store in a freezer-safe container. Thaw overnight in the fridge and reheat on the stove or microwave.