Description

This Salsa Verde Chicken & Rice Skillet is a vibrant, one-pan meal bursting with zesty flavors and wholesome ingredients. Featuring shredded rotisserie chicken, salsa verde, black beans, roasted corn, and aromatic spices, it’s a quick and easy dinner perfect for busy weeknights. The dish is topped with melted Monterey Jack cheese and fresh cilantro, with optional avocado and red pepper flakes for added creaminess and heat.

Ingredients

Scale

Protein & Vegetables

2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 can black beans, rinsed and drained
1/2 cup roasted corn
1 can (4oz) diced green chiles

Grains & Broth

1 cup white long grain rice
2 cups chicken broth

Seasonings & Oil

1 tbsp extra virgin olive oil
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
dash of black pepper

Cheese & Fresh Herbs

1 cup shredded Monterey Jack cheese
3 tbsp cilantro

Optional Toppings

Avocado, sliced
Red pepper flakes

Salsa

15.5 oz salsa verde

Instructions

Heat Olive Oil: Add the extra virgin olive oil to a large skillet or pan and warm it over medium heat until shimmering.
Sauté Aromatics: Add the minced garlic and diced yellow onion to the pan, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this spice mix into the pan with the garlic and onion, stirring constantly for about 1 minute to release their flavors.
Combine Main Ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir thoroughly to ensure all ingredients are evenly combined.
Bring to Boil and Simmer: Increase the heat and bring the mixture to a boil for 2-3 minutes. Then, reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15 minutes to allow the rice to absorb the liquid.
Check Rice Doneness: After 15 minutes, remove the lid and check if the rice is fully cooked and tender. If not, cover and continue simmering for an additional 5-10 minutes as needed.
Melt Cheese: Once the rice has absorbed all the liquid and is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, cover the pan again, and let it sit for 2-3 minutes to melt the cheese.
Add Fresh Toppings: Remove the lid and garnish with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes if desired for some heat and extra flavor.
Serve and Enjoy: Give the skillet a gentle stir to mix melted cheese and toppings slightly, then serve immediately while warm.

Notes

Using rotisserie chicken saves time and adds a flavorful, tender protein.
Rinse and drain canned beans to reduce sodium and improve texture.
Adjust the chili powder and red pepper flakes according to your preferred spice level.
If you prefer a vegetarian version, omit chicken and use vegetable broth instead.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated thoroughly before serving.
For a creamier dish, add a dollop of sour cream or a squeeze of fresh lime juice before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet Cooking, Simmering
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 3g
Sodium: 700mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 30g
Cholesterol: 65mg

Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Chicken Skillet, Easy Weeknight Meal