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Salsa Verde Chicken & Rice Skillet

A flavor-packed, one-pan dish that combines juicy chicken, zesty salsa verde, and fluffy rice, perfect for a weeknight dinner.

Ingredients

Scale
  • 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
  • ½ cup roasted corn
  • 1 tsp chili powder
  • 1 tsp sea salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Dash of black pepper
  • 3 tbsp cilantro, chopped
  • Optional toppings: sliced avocado, red pepper flakes, a squeeze of lime

Instructions

  1. Sauté the onions and garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent—about 3-4 minutes. Add the minced garlic and let it cook for another 30 seconds, until fragrant.
  2. Add the chicken: Toss in your shredded rotisserie chicken, stirring to coat it in the onion and garlic flavors. Warm through.
  3. Stir in the salsa verde and chiles: Pour in the salsa verde and diced green chiles. Mix and let it simmer for about 2-3 minutes.
  4. Incorporate the rice and broth: Add the white rice and chicken broth, mixing everything well. Bring to a gentle boil.
  5. Season it up: Add the chili powder, sea salt, cumin, garlic powder, and black pepper. Stir well and reduce heat to low, covering the skillet. Cook for about 15-20 minutes, or until rice is tender.
  6. Cheesy goodness: Once the rice is fluffy, sprinkle Monterey Jack cheese on top, cover, and let it melt for about 3-5 minutes.
  7. Add beans and corn: Gently fold in the rinsed black beans and roasted corn, and let it cook for another 2-3 minutes until heated through.

Notes

Serve with optional toppings like diced avocado and a squeeze of lime for extra flavor.

Nutrition

Keywords: salsa verde, chicken, rice, skillet, weeknight dinner