Salsa Verde Chicken & Rice Skillet Recipe
Salsa Verde Chicken & Rice Skillet is a flavorful and hearty one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, seasoned black beans, roasted corn, and aromatic spices. This comforting skillet dish is topped with melted Monterey Jack cheese and fresh cilantro, with optional avocado and red pepper flakes for added creaminess and heat. Perfect for an easy weeknight dinner packed with Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Proteins & Dairy
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
Vegetables & Legumes
- 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
Liquids & Staples
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 2 cups chicken broth
Pantry & Spices
- 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
Instructions
- Heat Oil and Sauté Aromatics: Add 1 tablespoon of extra virgin olive oil to a pan and heat over medium heat. Add the minced garlic and diced yellow onion, sautéing until the onion becomes translucent and the mixture is fragrant.
- Add Spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spices into the pan with the garlic and onion, stirring to coat and release the flavors.
- Combine Main Ingredients: Pour in the rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir everything together thoroughly to combine all ingredients in the pan.
- Simmer the Rice: Bring the mixture to a boil and let it cook for 2-3 minutes. Then reduce the heat to a simmer, cover the pan with a lid, and set a timer for 15 minutes to allow the rice to absorb the liquid and cook.
- Check Rice Doneness: After 15 minutes, check if the rice is fully cooked and all liquid is absorbed. If it needs additional time, cover and simmer a few more minutes until done.
- Melt Cheese: Once the rice is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top, cover, and let it sit for 2-3 minutes to melt the cheese.
- Garnish and Serve: After the cheese has melted, top the skillet with freshly chopped cilantro and optional avocado slices and red pepper flakes for extra flavor and heat. Serve hot and enjoy your meal!
Notes
- Use leftover rotisserie chicken to save time and add flavor.
- Adjust spice levels by adding more or less chili powder and red pepper flakes.
- For a vegetarian version, omit chicken and use vegetable broth.
- The dish can be reheated in a skillet with a splash of broth to maintain moisture.
- Feel free to substitute Monterey Jack cheese with cheddar or a Mexican cheese blend.
Keywords: salsa verde chicken, chicken and rice skillet, Mexican chicken skillet, easy chicken dinner, one pan chicken recipe, rotisserie chicken recipe, quick Mexican meal
