Salsa Verde Chicken & Rice Skillet Recipe
This one-pan Salsa Verde Chicken & Rice Skillet is a flavorful and easy weeknight meal featuring shredded rotisserie chicken, zesty salsa verde, black beans, roasted corn, and a blend of spices cooked with rice and topped with melted monterey jack cheese and fresh cilantro. Perfectly simmered until tender, it’s a comforting dish packed with vibrant Mexican-inspired flavors.
- 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
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Garnish & Optional Toppings
- 3 tbsp cilantro
- Optional: avocado
- Optional: red pepper flakes
Instructions
- Heat olive oil: Add 1 tablespoon of extra virgin olive oil to a medium-sized pan and heat over medium heat until shimmering.
- Sauté garlic and onion: Add the minced garlic cloves and diced yellow onion to the heated oil. Cook, stirring frequently, until the onion softens and the garlic is fragrant, about 2-3 minutes.
- Add spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this seasoning mix over the sautéed garlic and onion, stirring to combine and cook until fragrant, approximately 1 minute.
- Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white long grain rice. Stir well to combine all ingredients evenly in the pan.
- Simmer: Bring the mixture to a boil and allow it to cook for 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, check if the rice has absorbed the liquid and is tender. If not fully cooked, cover and continue to simmer for a few more minutes, checking periodically.
- Melt cheese: Once the rice is cooked through and has absorbed the liquid, turn off the heat. Sprinkle shredded monterey jack cheese evenly over the top, cover again, and let it sit for 2-3 minutes to allow the cheese to melt.
- Add garnish and serve: Remove lid, top with chopped fresh cilantro, and optional avocado slices and red pepper flakes for added flavor and texture.
- Enjoy: Serve hot directly from the skillet and enjoy a comforting, flavorful meal.
Notes
- If you prefer a spicier dish, add more red pepper flakes or a diced jalapeño.
- Use leftover rotisserie chicken for a quick and easy meal.
- Make sure to rinse and drain canned black beans to reduce sodium content and improve flavor.
- If you want to make this dish vegetarian, substitute the chicken with extra beans or a plant-based protein.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: salsa verde chicken, chicken and rice skillet, easy Mexican dinner, one pan chicken recipe, quick chicken skillet
