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

1 tsp chili powder

1 tsp sea salt

1/2 tsp cumin

1/2 tsp garlic powder

Dash of black pepper

3 tbsp cilantro

Optional toppings: avocado, red pepper flakes

Instructions

Step 1: Heat the olive oil in a skillet over medium heat.

Step 2: Add the minced garlic and diced yellow onion to the pan and sauté until fragrant.

Step 3: In a small bowl, mix together the chili powder, sea salt, cumin, garlic powder, and black pepper. Add the spices to the garlic and onion, stirring to combine and release their aroma.

Step 4: Pour in the rinsed and drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together to combine thoroughly.

Step 5: Bring the mixture to a boil and let it boil for 2–3 minutes before reducing the heat to a simmer. Cover the skillet with a lid and set a timer for 15 minutes.

Step 6: After 15 minutes, check if the rice is cooked through. If it needs more time, cover and cook for a few more minutes until fully tender.

Step 7: Once the rice has absorbed all the liquid and is cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top, cover the skillet again, and let the cheese melt for 2–3 minutes.

Step 8: When the cheese is melted, garnish with fresh cilantro, and add optional toppings like avocado slices and red pepper flakes if desired.

Step 9: Serve hot and enjoy your flavorful Salsa Verde Chicken & Rice Skillet!

Tips & Variations

For extra heat, add diced jalapeños or use a spicier salsa verde.

Substitute shredded rotisserie chicken with cooked ground chicken or turkey for a different texture.

Use brown rice instead of white rice, but increase the cooking time to about 40-45 minutes and add more broth as needed.

Top with a squeeze of fresh lime juice before serving to brighten the flavors.

Add extra vegetables like bell peppers or zucchini for added nutrition and color.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the skillet and store it in the fridge before cooking. When ready to eat, cook the dish as instructed from the refrigerated state, allowing extra time as needed for the rice to absorb the liquid and fully cook.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free. Just ensure that your chicken broth and salsa verde do not contain any gluten additives, which is uncommon but possible depending on brands.