Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken with zesty salsa verde, hearty black beans, roasted corn, and perfectly cooked rice. Topped with melted Monterey Jack cheese, fresh cilantro, and optional avocado, this dish is a quick and comforting dinner option packed with Tex-Mex flair.
Ingredients
Scale
Protein & Vegetables
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can (4oz) diced green chiles
- 1 can black beans, rinsed and drained (15oz)
- 1/2 cup roasted corn
- 3 tbsp fresh cilantro, chopped
- Optional toppings: 1 avocado, sliced; red pepper flakes, to taste
Grains & Dairy
- 1 cup white long grain rice
- 1 cup shredded Monterey Jack cheese
Liquids & Condiments
- 15.5 oz jar salsa verde
- 2 cups chicken broth
- 1 tbsp extra virgin olive oil
Spices & Seasonings
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Instructions
- Heat olive oil: Place a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil, allowing it to warm.
- Sauté aromatics: Add the minced garlic and diced yellow onion to the pan, cooking until soft and fragrant, about 3-4 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, stirring until well combined and fragrant.
- Combine main ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir thoroughly to evenly combine all ingredients.
- Simmer: Bring the mixture to a boil and let it cook for 2-3 minutes. Then reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.
- Check rice doneness: After 15 minutes, remove the lid and check if the rice is tender and has absorbed most of the liquid. If not, cover and continue simmering for an additional 5-10 minutes as needed.
- Melt cheese: Once rice is cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the skillet. Replace the lid and let it sit for 2-3 minutes to allow the cheese to melt.
- Add fresh toppings: Remove the lid, then garnish the dish with chopped cilantro. Add sliced avocado and sprinkle red pepper flakes if desired.
- Serve and enjoy: Scoop portions onto plates and enjoy this comforting, flavorful one-pan dinner.
Notes
- Using rotisserie chicken saves time but you can substitute with cooked shredded chicken breast.
- White long grain rice works well, but you can use brown rice; if so, increase cooking time and liquid accordingly.
- For a spicier dish, add extra diced green chiles or increase chili powder.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of fresh lime juice before serving for added brightness.
- For a vegetarian version, omit the chicken and increase black beans or add other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking, Simmering
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg
Keywords: salsa verde chicken skillet, chicken and rice skillet, easy Mexican dinner, one-pan chicken recipe, Tex-Mex chicken and rice
