Salsa Verde Chicken & Rice Skillet
A delightful one-pan meal featuring tender shredded chicken, zesty salsa verde, and fluffy rice, bursting with flavors and perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Use pre-cooked chicken for convenience.
- 1 cup yellow onion, diced Diced for quick sautéing.
- 3 cloves garlic, minced Adds flavor to the dish.
- 1 tbsp extra virgin olive oil For sautéing the onion and garlic.
- 15.5 oz salsa verde Provides tangy flavor.
- 1 can (4 oz) diced green chiles Adds mild heat.
- 1 cup white long grain rice Use rinsed rice for best texture.
- 2 cups chicken broth Infuses flavor into the rice.
- 1 cup shredded Monterey Jack cheese For topping, melts beautifully.
- 1 can black beans, rinsed and drained Add fiber and protein.
- 1/2 cup roasted corn For sweetness and texture.
- 1 tsp chili powder Adds spiciness.
- 1 tsp sea salt To taste.
- 1/2 tsp cumin For earthy flavor.
- 1/2 tsp garlic powder Enhances garlic flavor.
- Dash black pepper To taste.
- 3 tbsp cilantro, optional For garnish.
Optional Toppings
- avocado, sliced Adds creaminess.
- red pepper flakes For extra heat.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Sauté minced garlic and diced onion for 2-3 minutes until fragrant.
- In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper.
- Sprinkle spice blend over the sautéed mixture.
Cooking
- Add drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the pan.
- Stir well to combine and coat the rice.
- Increase heat to bring to a gentle boil for 2-3 minutes.
- Reduce heat to low, cover the skillet, and simmer for 15 minutes.
- Check the rice and add broth if needed, cooking longer if necessary.
- Once tender, sprinkle shredded cheese on top, cover, and let melt for 2-3 minutes.
Serving
- Sprinkle cilantro over the melted cheese and serve with avocado and red pepper flakes.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months. Thaw overnight in the refrigerator.