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Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
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★★★★★

5.1 from 15 reviews

A vibrant and flavorful one-pan meal combining shredded rotisserie chicken with salsa verde, rice, black beans, and roasted corn, all infused with warm spices and topped with melted Monterey Jack cheese and fresh cilantro. This easy skillet dish offers a perfect balance of savory and fresh, ideal for quick weeknight dinners.

Ingredients

Scale

Protein & Dairy

  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Monterey Jack cheese

Produce

  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp cilantro
  • Optional toppings: avocado, red pepper flakes

Pantry

  • 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 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

Instructions

  1. Heat olive oil: Add the extra virgin olive oil to a skillet and heat over medium heat to prepare for sautéing the aromatics.
  2. Sauté aromatics and spices: Add minced garlic and diced yellow onion into the heated oil. Mix together the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle them over the garlic and onion. Stir and cook until fragrant and the onion is translucent, about 2-3 minutes.
  3. Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir everything well to combine evenly.
  4. Bring to boil and simmer: Increase heat slightly and bring the mixture to a boil, cooking uncovered for 2-3 minutes to help start absorption of the liquid. Then reduce heat to low, cover with a lid, and simmer for 15 minutes.
  5. Check rice doneness: After 15 minutes, remove lid and check if the rice is fully cooked and has absorbed the liquid. If not, cover and continue cooking for additional 5-minute increments as needed.
  6. Melt cheese topping: Once the rice is perfectly cooked and liquids are absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the skillet contents. Place the lid back on and let it rest for 2-3 minutes to allow the cheese to melt thoroughly.
  7. Garnish and serve: Remove the lid and top the dish with fresh cilantro, and optionally sliced avocado and a sprinkle of red pepper flakes for added heat and freshness. Serve hot and enjoy!

Notes

  • Use rotisserie chicken for convenience and added flavor, but cooked chicken breast can be substituted.
  • Adjust the amount of 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 of chicken broth.
  • Rinsing and draining black beans reduces sodium and improves texture.
  • For best flavor, let the skillet rest after cooking to allow rice to fully absorb liquids.
  • Leftovers can be refrigerated up to 3 days and reheated gently before serving.

Nutrition

Keywords: Salsa Verde Chicken, One Pan Meal, Skillet Dinner, Mexican Chicken Rice, Easy Weeknight Dinner, Healthy Chicken Recipe

Find it online: https://dishedbydana.com/salsa-verde-chicken-and-rice-skillet-recipe/