Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, protein-packed one-pan meal perfect for easy weeknight dinners. Combining shredded rotisserie chicken with salsa verde, beans, corn, and rice, it’s a comforting dish that comes together quickly with simple ingredients and delicious Mexican-inspired spices.
Ingredients
Protein & Dairy
- 2 cups shredded rotisserie chicken
- 1 cup shredded monterey jack cheese
Vegetables & Beans
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can (4oz) diced green chiles
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 3 tbsp cilantro
- Optional toppings: avocado, red pepper flakes
Dry Goods & 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
Liquids & Oils
- 1 tbsp extra virgin olive oil
- 15.5oz salsa verde
- 2 cups chicken broth
Instructions
- Heat Oil and Sauté Aromatics: Add the extra virgin olive oil to a pan and heat it over medium heat. Then add the minced garlic and diced yellow onion to the pan, sautéing until fragrant and softened.
- Add Seasonings: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Add this spice mixture to the pan and stir with the garlic and onions until aromatic.
- Add Remaining 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 to combine evenly.
- Simmer the Dish: Bring the mixture to a boil and let it boil for 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and set a timer for 15 minutes to allow the rice to cook and absorb the liquid.
- Check Rice and Continue Cooking: After 15 minutes, check if the rice is cooked through. If not, cover and cook for additional minutes as necessary until rice is tender and all liquid is absorbed.
- Melt Cheese: Once the rice is fully cooked and the liquid absorbed, turn off the heat. Sprinkle the shredded monterey jack cheese on top and cover the pan again. Let it sit for 2-3 minutes to allow the cheese to melt completely.
- Garnish and Serve: After the cheese has melted, top the skillet with fresh cilantro, sliced avocado, and red pepper flakes if desired. Serve immediately and enjoy your delicious salsa verde chicken and rice skillet!
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast or thighs if preferred.
- For extra heat, add more diced green chiles or increase the amount of red pepper flakes as a topping.
- If you prefer a creamier texture, stir in a splash of sour cream or Mexican crema at the end.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish gluten free, ensure all canned ingredients and broth are certified gluten free.
