Name: Salsa Verde Chicken & Rice Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
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; Avocado slices; Red pepper flakes

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Introduction

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal perfect for busy weeknights. Packed with tender shredded chicken, zesty salsa verde, and a blend of spices, it’s both comforting and vibrant. Ready in under 30 minutes, it’s an easy dish the whole family will enjoy.

The dish is a one-layer baked casserole served in a gray pan, filled with shredded chicken, black beans, and yellow corn mixed throughout a creamy base. The top is covered with melted white cheese, sprinkled with chopped green cilantro and small red chili flakes. Two slices of green avocado with a smooth texture are placed on top as garnish. The pan sits on a light wooden table with a white cloth nearby, and a small white bowl with green herbs is visible in the background. 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
15.5 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, chopped
Optional toppings: avocado, red pepper flakes

Instructions

Step 1: Heat the olive oil in a large pan over medium heat.
Step 2: Add the minced garlic and diced yellow onion, cooking until fragrant and softened.
Step 3: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Add the spice blend to the pan and stir to coat the garlic and onion.
Step 4: Add the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the pan. Stir to combine all ingredients evenly.
Step 5: Bring the mixture to a boil for 2-3 minutes, then reduce heat to low simmer and cover with a lid. Cook for 15 minutes.
Step 6: After 15 minutes, check if the rice is tender and has absorbed the liquid. If not, continue cooking and check every few minutes.
Step 7: Once the rice is cooked through, turn off the heat. Sprinkle shredded Monterey Jack cheese on top, cover, and let it melt for 2-3 minutes.
Step 8: Garnish with chopped cilantro and optional toppings like avocado slices and red pepper flakes.
Step 9: Serve hot and enjoy your flavorful skillet meal!

Tips & Variations

For extra heat, add a diced jalapeño when cooking the onions and garlic.
Use brown rice for a heartier texture but increase the simmer time accordingly.
Swap Monterey Jack cheese with cheddar or pepper jack for a different flavor.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the rice.

How to Serve

A large white pan filled with a creamy layered dish starting with shredded chicken mixed with yellow corn and black beans as the base layer. On top of that is a melted layer of white cheese, dotted with more black beans and corn, sprinkled with chopped fresh green cilantro and small bits of red chili flakes. Two slices of sliced avocado sit on top near the center, adding light green smooth texture contrast. In the background, a small white bowl of chopped cilantro is visible, and the pan rests on a light wooden surface with a white marbled texture in the overall scene. 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 chicken?

Yes, cooked shredded chicken works well too. Simply cook and shred your preferred chicken before adding it to the skillet.

Is this recipe freezer-friendly?

This dish can be frozen, but for best texture, freeze without the cheese and avocado toppings. Reheat thoroughly and add fresh toppings after thawing.