Description

This Salsa Verde Chicken & Rice Skillet is a flavorful, easy one-pan meal combining tender shredded chicken, zesty salsa verde, black beans, corn, and spices cooked with rice in a savory broth. Topped with melted Monterey Jack cheese, fresh cilantro, and optional avocado and red pepper flakes, it’s a vibrant, comforting dish perfect for a quick dinner.

Ingredients

Units Scale

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, chopped
Optional toppings: avocado, red pepper flakes

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Instructions

Heat olive oil: Add 1 tablespoon of extra virgin olive oil to a skillet over medium heat and warm it up.
Sauté garlic and onion: Add the minced garlic and diced yellow onion to the skillet and cook until they become fragrant and slightly translucent.
Add spices: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle the spice mixture over the garlic and onion, stirring well to combine and allow the spices to bloom.
Add main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together thoroughly to combine.
Bring to boil: Increase heat and bring the mixture to a boil, cooking for 2-3 minutes while stirring occasionally.
Simmer covered: Reduce heat to low, cover the skillet with a lid, and simmer for 15 minutes to allow the rice to cook and absorb the liquid.
Check rice doneness: After 15 minutes, check if the rice is tender and has absorbed the liquid. If not, continue cooking with the lid on for additional time as needed.
Melt cheese: Once rice is fully cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top, cover with lid again, and let it sit for 2-3 minutes so the cheese can melt.
Add garnishes and serve: Remove the lid and top the dish with chopped cilantro, and optionally avocado slices and red pepper flakes for added flavor and heat. Serve warm and enjoy.

Notes

You can substitute rotisserie chicken with cooked shredded chicken breast or thighs.
For a spicier version, add extra diced green chiles or a pinch of cayenne pepper.
Use brown rice for a healthier alternative, but increase simmer time accordingly to about 40-45 minutes.
Black beans can be replaced with pinto beans or kidney beans according to preference.
Fresh corn can be used instead of roasted corn for a sweeter flavor.
If you want to make it vegan, replace chicken and cheese with vegan substitutes and use vegetable broth instead of chicken broth.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 32 g
Cholesterol: 75 mg