Salsa Verde Chicken & Rice Skillet Recipe
A flavorful and comforting one-pan meal featuring shredded rotisserie chicken, salsa verde, rice, beans, and veggies, all cooked together in a skillet for easy preparation and a delicious blend of Southwestern-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
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
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Garnishes (Optional)
- 3 tbsp cilantro
- Avocado slices
- Red pepper flakes
Instructions
- Heat oil: Add the extra virgin olive oil to a skillet or pan and heat it on medium heat, preparing the base for sautéeing.
- Sauté garlic and onion: Add the minced garlic and diced yellow onion into the heated oil, cooking until fragrant and slightly softened to bring out their flavors.
- Add spices: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle over the garlic and onion mixture, stirring to combine and release their aromas.
- Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir thoroughly to blend all ingredients evenly in the pan.
- Simmer: Bring the mixture to a boil and let it bubble for 2-3 minutes, then reduce the heat to a simmer and cover the skillet with a lid. Set a timer for 15 minutes to allow the rice to cook and absorb the liquids.
- Check rice: After 15 minutes, check if the rice is tender and cooked through. If not, cover and continue simmering for additional minutes as needed.
- Add cheese: When the rice is fully cooked and the liquid absorbed, turn off the heat. Sprinkle shredded monterey jack cheese over the top and cover again, allowing the cheese to melt in the residual heat for 2-3 minutes.
- Garnish and serve: Once the cheese has melted, top the skillet with fresh cilantro, avocado slices, and a sprinkle of red pepper flakes if desired for added flavor and texture.
- Enjoy: Serve warm directly from the skillet for a satisfying and easy meal.
Notes
- Use pre-cooked rotisserie chicken to save time in this dish.
- Adjust the chili powder and red pepper flakes based on your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Ensure the rice is fully cooked and liquid absorbed before adding cheese to prevent sogginess.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop or microwave.
Keywords: salsa verde chicken, chicken and rice skillet, one pan meal, easy dinner, southwestern chicken, Mexican inspired dinner
