Salsa Verde Chicken & Rice Skillet Recipe

If you’ve been on the hunt for a comforting, flavorful, and downright irresistible one-pan meal, look no further than this Salsa Verde Chicken & Rice Skillet. This dish brings together tender shredded rotisserie chicken, zesty salsa verde, and perfectly cooked rice into a vibrant, saucy, and cheesy masterpiece that’s bursting with Southwest-inspired flavors. It’s not just easy to make but also a complete meal that warms you up from the inside out, delivering bold tastes with every satisfying bite.

Ingredients You’ll Need

The beauty of this Salsa Verde Chicken & Rice Skillet lies in its simple yet carefully chosen ingredients. Each element plays a crucial role in building layers of flavor, texture, and heartiness that make this dish so memorable. From the fragrant sautéed onions and garlic to the creamy melted cheese and fresh cilantro finishing touch, every ingredient shines in its own way.

• 2 cups shredded rotisserie chicken: Adds tender protein with minimal prep, giving smoky, savory notes.
• 1 cup yellow onion, diced: Provides sweetness and depth when sautéed.
• 3 garlic cloves, minced: Infuses the dish with aromatic pungency and warmth.
• 1 tbsp extra virgin olive oil: Perfect for sautéing and adding smooth richness.
• 15.5oz salsa verde: The star ingredient, packing tangy, zesty, and slightly spicy green chile flavor.
• 1 can (4oz) diced green chiles: Enhances spice level and texture with mild heat.
• 1 cup white long grain rice: Soaks up all the delicious juices to create the perfect base.
• 2 cups chicken broth: Adds moisture and deep savory notes to the rice.
• 1 cup shredded monterey jack cheese: Melts beautifully, adding creaminess and a subtle tang.
• 1 can black beans, rinsed and drained: Brings a hearty, creamy texture and earthy flavor.
• 1/2 cup roasted corn: Adds sweetness and a delightful pop in every bite.
• 1 tsp chili powder: Gives warm, smoky undertones.
• 1 tsp sea salt: Elevates all other flavors.
• 1/2 tsp cumin: Introduces an earthy, nutty aroma.
• 1/2 tsp garlic powder: Boosts the garlic flavor for extra punch.
• Dash of black pepper: Adds subtle heat and complexity.
• 3 tbsp cilantro: A fresh, bright herbal note to finish the dish.
• Optional toppings – avocado, red pepper flakes: Creamy and spicy add-ons to personalize every serving.

How to Make Salsa Verde Chicken & Rice Skillet

Step 1: Sauté Aromatics

Start by heating the olive oil in a large pan over medium heat. Once hot, add the minced garlic and diced yellow onion. Sauté them together until they become fragrant and soft, which usually takes about 3-4 minutes. This step builds the fragrant flavor foundation that makes the whole dish sing.

Step 2: Season the Base

Next, mix the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle this spice blend over the sautéed garlic and onion, stirring well until everything is evenly coated and the spices become aromatic — about 1 minute. This seasoning gives the skillet its classic Southwest flair.

Step 3: Combine Key Ingredients

Now it’s time to add the heart of the Salsa Verde Chicken & Rice Skillet. Add the drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked rice to the pan. Stir everything gently but thoroughly to combine all these wonderful ingredients into one cohesive mixture. The salsa verde’s tangy brightness and green chiles’ heat will infuse the rice as it cooks.

Step 4: Cook the Rice

Bring the entire mixture up to a rolling boil over medium-high heat and let it bubble for 2-3 minutes. Then reduce heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes. This gentle simmer allows the rice to absorb all the flavorful liquids and cook tenderly. Don’t forget to check the rice after 15 minutes and cook longer if it’s not quite done.

Step 5: Melt the Cheese

Once the rice is fully cooked and has soaked up the salsa verde goodness, turn off the heat. Sprinkle the shredded monterey jack cheese evenly over the top and cover the skillet again. Let the residual heat melt the cheese for 2-3 minutes until it’s beautifully gooey and irresistible.

Step 6: Finish with Freshness

Finally, finish your Salsa Verde Chicken & Rice Skillet by sprinkling fresh cilantro, and if you like, adding creamy avocado slices and a sprinkle of red pepper flakes for a bit of kick. These last touches brighten the dish and add vibrant color making the skillet as eye-catching as it is delicious.

How to Serve Salsa Verde Chicken & Rice Skillet

Garnishes

Garnishing is where you can get a little creative and add extra flair to the Salsa Verde Chicken & Rice Skillet. A handful of chopped fresh cilantro naturally livens up the dish, while cool avocado slices bring creaminess that contrasts perfectly with the heat. For those who love more spice, a quick sprinkle of red pepper flakes amps up the excitement in every bite.

Side Dishes

This skillet is a complete meal on its own, but if you want to round things out, a simple green salad or some crispy tortilla chips are perfect companions. A fresh tomato and cucumber salad or a side of Mexican street corn adds refreshing crunch to balance the warm, cheesy skillet fullness.

Creative Ways to Present

If you’re entertaining or just want to jazz up your dinner table, consider serving the Salsa Verde Chicken & Rice Skillet family-style straight from the pan. Alternatively, portion it into individual bowls and top each with a lime wedge for squeezing. You could even stuff it into warm tortillas for quick burrito bowls—delicious versatility you’ll appreciate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though that’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making for a tasty next-day meal.

Freezing

This dish freezes well if you want to save it for later. Pack the cooled Salsa Verde Chicken & Rice Skillet into a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the fridge before reheating to enjoy all the flavor without losing texture.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave. Adding a splash of chicken broth or water helps keep the rice moist and prevents it from drying out while warming it through. Top with a little extra cheese or fresh cilantro for a quick refresh.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! Cooking fresh chicken breasts or thighs and shredding them works beautifully; just cook them fully before adding them during the skillet steps.

Is it possible to make this recipe vegetarian?

Yes! Substitute the chicken for extra beans or sautéed mushrooms, and use vegetable broth instead of chicken broth for a delicious vegetarian version.

What kind of salsa verde is best to use?

Look for a good-quality salsa verde with a balanced tangy and mildly spicy flavor. Tomatillo-based salsa verde works best to keep the authentic taste of the dish.

Can I use brown rice instead of white rice?

Brown rice can be used, but it will take longer to cook and may require adjusting the liquid amounts and cooking time to get the perfect texture.

How spicy is this Salsa Verde Chicken & Rice Skillet?

The dish has a mild to medium spice level, but you can easily adjust it to your liking by controlling the amount of green chiles or adding more red pepper flakes.

Final Thoughts

This Salsa Verde Chicken & Rice Skillet is one of those rare recipes that feels like a warm hug on a plate — easy to make, packed with flavor, and endlessly satisfying. Whether you’re cooking for family or a casual night in with friends, it’s sure to become a go-to meal you’ll crave again and again. Give it a try and let this dish bring a delicious splash of color and zest to your dinner table.

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