Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and easy one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, and aromatic spices with fluffy rice, black beans, roasted corn, and melted Monterey Jack cheese. Perfect for a quick weeknight dinner, it delivers a delicious Mexican-inspired comfort food experience in just 30 minutes.
Ingredients
Units
Scale
Protein and 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 and Dairy
- 1 cup white long grain rice
- 1 cup shredded Monterey Jack cheese
Liquids and Fats
- 1 tbsp extra virgin olive oil
- 2 cups chicken broth
- 15.5oz salsa verde
Spices and Herbs
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro, chopped
Optional Toppings
- Avocado slices
- Red pepper flakes
Instructions
- Heat the oil and cook aromatics: In a large skillet or pan, add 1 tablespoon of extra virgin olive oil and heat it over medium heat. Once the oil is hot, add minced garlic and diced yellow onion. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Season with spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Add this seasoning blend to the pan with the garlic and onions, stirring well to coat and release the spices’ aromas.
- Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice. Stir everything together thoroughly so the rice is well distributed and all ingredients are combined.
- Bring to a boil: Increase the heat and bring the mixture to a gentle boil. Let it boil uncovered for 2 to 3 minutes to start cooking the rice and allow flavors to meld.
- Simmer with lid: Reduce the heat to low and cover the pan with a lid. Let it simmer for 15 minutes, allowing the rice to absorb the liquid and cook through.
- Check rice doneness: After 15 minutes, remove the lid and check if the rice is fully cooked and liquid absorbed. If the rice isn’t completely tender, cover again and simmer for a few more minutes until done.
- Melt the cheese: Once the rice is cooked through, turn off the heat and sprinkle shredded Monterey Jack cheese evenly over the top. Place the lid back on the skillet and let the residual heat melt the cheese for 2 to 3 minutes.
- Garnish and serve: Remove the lid, sprinkle chopped cilantro over the top, and add optional toppings such as sliced avocado and red pepper flakes. Serve hot and enjoy this comforting skillet meal.
Notes
- Use leftover rotisserie chicken or freshly cooked chicken for convenience.
- Rinsing canned black beans reduces sodium and improves flavor.
- Adjust chili powder and red pepper flakes for preferred spice level.
- If rice isn’t done within 15 minutes, add a splash more chicken broth or water to prevent burning.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/5 of recipe (about 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg
