Description
This flavorful Salsa Verde Chicken & Rice Skillet is a one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, black beans, roasted corn, and spices. Cooked on the stovetop, this easy recipe results in a comforting dish topped with melted Monterey Jack cheese and fresh cilantro, perfect for a quick weeknight dinner.
Ingredients
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
- 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 slices
- Red pepper flakes
Instructions
- Heat the oil: Add the extra virgin olive oil to a pan and heat it over medium heat to prepare for sautéing.
- Sauté aromatics: Add minced garlic and diced yellow onion to the heated oil. Cook until fragrant and softened, about 2-3 minutes.
- Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle these spices over the garlic and onion mixture and stir well to release the flavors.
- Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together to evenly combine all components.
- Simmer rice: Bring the mixture to a boil and let it boil for 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and set a timer for 15 minutes to let the rice cook and absorb the liquids.
- Check rice doneness: When the timer goes off, uncover and check if the rice is cooked through. If it needs more time, cover and simmer for an additional few minutes until tender.
- Finish with cheese: Once the rice is cooked and liquid absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top, replace the lid, and let the cheese melt for 2-3 minutes.
- Add fresh toppings: After the cheese is melted, garnish with chopped cilantro, avocado slices, and a sprinkle of red pepper flakes, if using.
- Serve and enjoy: Dish out the skillet meal warm and enjoy this hearty, flavorful dinner with bold Mexican-inspired flavors.
Notes
- Using rotisserie chicken makes this recipe quick and easy; you can also use leftover cooked chicken.
- Adjust the spice level by adding more or less chili powder and red pepper flakes to your taste.
- If you prefer, substitute the Monterey Jack cheese with cheddar or a Mexican cheese blend.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Make sure to rinse canned black beans thoroughly to reduce sodium and improve taste.
- Be careful not to overcook the rice to avoid a mushy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, Mexican Chicken Recipe, One-Pan Meal, Easy Weeknight Dinner
