Description
This Salsa Verde Chicken & Rice Skillet is a vibrant, one-pan meal combining tender shredded chicken, flavorful salsa verde, black beans, and spices with fluffy rice. Topped with melted Monterey Jack cheese and fresh cilantro, it’s a quick, easy, and comforting dish perfect for weeknight dinners or casual gatherings, offering a wonderful blend of Mexican-inspired flavors.
Ingredients
Units
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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
Garnishes
- 3 tbsp cilantro
- Optional toppings: avocado slices, red pepper flakes
Instructions
- Heat olive oil: Place a pan on medium heat and add 1 tablespoon of extra virgin olive oil to warm up.
- Sauté aromatics and spices: Add the minced garlic and diced yellow onion to the pan. Mix all the spices—chili powder, sea salt, cumin, garlic powder, and black pepper—in a small bowl, then sprinkle them over the garlic and onion. Cook until fragrant and the onions are softened, about 2-3 minutes.
- Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything thoroughly to combine all ingredients evenly.
- Bring to boil and simmer: Increase the heat to bring the mixture to a boil and let it cook for 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes.
- Check rice doneness: After 15 minutes, lift the lid and check if the rice is cooked through and tender. If it needs more time, cover and cook for an additional few minutes until the liquid is absorbed and the rice is fully cooked.
- Melt cheese topping: Once the rice is done, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly across the skillet’s surface. Cover again with the lid and let it sit for 2-3 minutes so the cheese melts perfectly.
- Garnish and serve: Remove the lid and top the dish with fresh cilantro, sliced avocado, and a pinch of red pepper flakes if desired. Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast or thighs.
- Adjust the spice level by adding more chili powder or red pepper flakes to suit your taste.
- For a vegetarian version, replace chicken and chicken broth with vegetable broth and use a plant-based protein or extra beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Make sure to rinse canned black beans thoroughly to reduce sodium and remove canning liquid.
Nutrition
- Serving Size: 1/5 of recipe (approx. 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
