Name: Salsa Verde Chicken & Rice Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken; 1 cup shredded Monterey Jack cheese; 1 cup yellow onion, diced; 3 garlic cloves, minced; 1 can black beans, rinsed and drained; 1/2 cup roasted corn; 1 can (4 oz) diced green chiles; 3 tbsp cilantro, chopped; Optional toppings: avocado slices, red pepper flakes; 1 tbsp extra virgin olive oil; 15.5 oz salsa verde; 2 cups chicken broth; 1 cup white long grain rice; 1 tsp chili powder; 1 tsp sea salt; 1/2 tsp cumin; 1/2 tsp garlic powder; Dash of black pepper

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Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal that combines tender shredded chicken, vibrant salsa verde, and fragrant spices. It’s quick to prepare and perfect for a comforting weeknight dinner.

A close-up view of a black pan filled with a layer of cooked white rice mixed with small pieces of chicken, topped in the center by a thick, green sauce being poured from a glass blender jar. The sauce has a chunky texture with dark green and lighter green shades. The pan sits on a white marbled surface, and the background is dark, making the dish stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp extra virgin olive oil
15.5oz salsa verde
1 can (4oz) 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 olive oil in a pan over medium heat. Add minced garlic and diced yellow onion, cooking until fragrant and slightly softened.
Step 2: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Add the spice mixture to the pan with the garlic and onion, stirring until aromatic.
Step 3: Add rinsed and drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice to the pan. Stir well to combine all ingredients evenly.
Step 4: Bring the mixture to a boil and let it cook for 2–3 minutes.
Step 5: Reduce the heat to a simmer and cover the pan with a lid. Cook for 15 minutes, then check if the rice is fully cooked. If not, continue simmering until tender and the liquid is absorbed.
Step 6: Once the rice is cooked through, turn off the heat. Sprinkle shredded monterey jack cheese evenly over the top, cover again, and let it sit for 2–3 minutes to melt the cheese.
Step 7: Garnish with chopped cilantro and your choice of avocado slices and red pepper flakes. Serve warm and enjoy!

Tips & Variations

Use brown rice instead of white for a nuttier flavor and extra fiber, but increase cooking time accordingly.
Swap monterey jack cheese for pepper jack if you want a bit more heat.
Add a squeeze of lime juice just before serving for a bright, fresh touch.
If you prefer a vegetarian version, omit the chicken and use vegetable broth.
For extra creaminess, stir in a dollop of sour cream or Greek yogurt before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the mixture seems dry. This dish does not freeze well because of the rice texture.

How to Serve

A large gray pan is filled with a cooked dish that has three visible layers: a base layer mixed with shredded chicken, black beans, yellow corn, and rice, all covered by a melted light beige cheese layer with some herbs scattered throughout; on top, there are two slices of bright green avocado placed side by side, each sprinkled with finely chopped fresh green cilantro and a few red chili flakes. The pan rests on a wooden table with a small white bowl of chopped cilantro nearby and a white cloth on the right edge. A window with natural light shines in the background, and the whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, cook and shred fresh chicken breasts or thighs before adding them to the skillet. Rotisserie chicken saves time and adds flavor, but fresh cooked chicken works well too.

Is this recipe spicy?

The heat level is mild to moderate thanks to the salsa verde and chilies. You can adjust the heat by adding more red pepper flakes or using a spicier salsa verde if you prefer.