Salsa Verde Chicken & Rice Skillet Recipe

If you’re craving a vibrant, cozy meal that comes together in just one pan, you’ve got to try this Salsa Verde Chicken & Rice Skillet. It’s packed with tender shredded chicken, zesty salsa verde, hearty black beans, roasted corn, and perfectly seasoned rice—all melted under a blanket of gooey Monterey Jack cheese. This dish is every bit as comforting and full of flavor as it sounds, making it an absolute weeknight winner that will quickly become one of your favorite go-to recipes.

Ingredients You’ll Need

These ingredients are simple but essential, each bringing its own unique touch to the dish—from the freshness of the onion and garlic to the rich creaminess of the cheese and the bright kick from the salsa verde. Together, they build a delicious balance of flavors, colors, and textures that make this skillet irresistible.

• 2 cups shredded rotisserie chicken: A convenient shortcut for juicy, flavorful protein without extra effort.
• 1 cup yellow onion, diced: Adds a mild sweetness and lovely texture.
• 3 garlic cloves, minced: Brings aromatic depth and a savory punch.
• 1 tbsp extra virgin olive oil: Helps sauté the aromatics while enriching the dish.
• 15.5 oz salsa verde: The star ingredient infusing the skillet with a tangy, lightly spicy personality.
• 1 can (4 oz) diced green chiles: Adds subtle heat and color contrast.
• 1 cup white long grain rice: The hearty base soaking up all those incredible flavors.
• 2 cups chicken broth: Keeps the rice tender and infuses even more savory goodness.
• 1 cup shredded Monterey Jack cheese: Melts perfectly to create a creamy, cheesy topping.
• 1 can black beans, rinsed and drained: Boosts protein and fiber while adding a satisfying bite.
• 1/2 cup roasted corn: Contributes natural sweetness and color pop.
• 1 tsp chili powder: Elevates the dish with smoky warmth.
• 1 tsp sea salt: Enhances all those fresh, robust flavors.
• 1/2 tsp cumin: Adds an earthy, slightly nutty undertone.
• 1/2 tsp garlic powder: Reinforces the garlic savoriness.
• Dash of black pepper: Offers a subtle spicy bite.
• 3 tbsp cilantro: Fresh herbaceous brightness to finish the dish.
• Optional toppings: avocado, red pepper flakes: For added creaminess and a dash of fiery heat.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

Start by heating the olive oil over medium heat in a large skillet. Once warm, add the minced garlic and diced yellow onion. Stir frequently and let them cook until they release a fragrant aroma and the onions become translucent, about 3 to 4 minutes. This creates the flavorful foundation that every great dish deserves.

Step 2: Season the Base

Mix the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle the spice blend over the softened garlic and onions. Stir well so that the spices toast lightly, awakening their full flavor and adding warmth to the skillet.

Step 3: Combine Main Ingredients

Now it’s time to bring everything together. Pour in the rinsed black beans and roasted corn, followed by the shredded chicken and diced green chiles. Add the chicken broth, salsa verde, and uncooked white rice. Give the mixture a thorough stir to evenly distribute all ingredients, ensuring rice is submerged to cook properly.

Step 4: Simmer and Cook the Rice

Raise the heat and bring the skillet to a boil for 2 to 3 minutes. Then reduce the heat to low, cover with a lid, and simmer gently for 15 minutes. This allows the rice to absorb the flavorful salsa verde broth and soften perfectly. Peek at the rice when the time’s up; if it’s not quite done, cover and cook a little longer until tender.

Step 5: Melt the Cheese

Once the rice is cooked through and all liquid absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top, then cover the skillet again for 2 to 3 minutes. The residual heat will melt the cheese beautifully, creating a luscious, creamy layer that invites you to dive right in.

Step 6: Add Fresh Finishing Touches

Finally, garnish the skillet with chopped cilantro, creamy slices of avocado, and a sprinkle of red pepper flakes if you like a little heat. These bright, fresh toppings balance the rich, spicy flavors in the skillet, making every bite vibrant and delightful.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Adding fresh garnishes like cilantro and avocado is a game-changer. Cilantro offers a pop of herbal freshness that cuts through the richness, while creamy avocado provides a cooling balance. If you love a spicy kick, red pepper flakes bring just the right amount of heat to elevate each spoonful.

Side Dishes

This skillet is satisfying on its own, but pairing it with a simple side salad of crisp greens or a tangy slaw adds an exciting textural contrast. Alternatively, a dollop of sour cream or a wedge of lime on the side can brighten and enrich the experience wonderfully.

Creative Ways to Present

For a crowd or family-style meal, serve the Salsa Verde Chicken & Rice Skillet straight from the pan at the center of the table and let everyone scoop their own portions with extra toppings. Or turn it into a fiesta by pairing scoops with warm tortillas for easy, handheld burrito bowls—perfect for customizable flavor-packed bites!

Make Ahead and Storage

Storing Leftovers

Leftover Salsa Verde Chicken & Rice Skillet keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal even tastier and effortless to enjoy.

Freezing

If you want to keep it longer, portion the skillet into freezer-safe containers and freeze for up to 2 months. Just be sure to cool completely before freezing to retain freshness and texture.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth to restore moisture and prevent the rice from drying out. Cover while warming to keep that cheesy, melty goodness intact.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! If you prefer cooking your own chicken, you can use diced or shredded cooked chicken breast or thighs. Just season and cook it beforehand, then add to the skillet in step 3.

Is this recipe spicy?

The salsa verde and green chiles lend a mild to medium spiciness, but it’s very adaptable. You can reduce heat by using milder salsa verde or skip the red pepper flakes. Add more if you like it fiery!

What kind of rice works best?

Long grain white rice works best for fluffy texture and even cooking. Avoid instant or quick-cooking rice as it may affect the cooking time and consistency.

Can I make this gluten-free?

Yes! All the ingredients here are naturally gluten-free, but just double check your chicken broth and salsa verde labels to be sure.

How can I add more veggies?

Feel free to toss in chopped bell peppers, zucchini, or spinach along with the beans and corn. Just make sure to adjust cooking time slightly to soften any added veggies.

Final Thoughts

There’s nothing quite like the comforting, lively flavors packed into this Salsa Verde Chicken & Rice Skillet to brighten up your dinner routine. Simple to make, full of wholesome ingredients, and bursting with deliciousness, it’s a recipe you’ll turn to again and again. I can’t wait for you to give it a try and see how quickly it becomes a family favorite!

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