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Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
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★★★★★

5.2 from 28 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded chicken, zesty salsa verde, and a medley of beans, corn, and spices. It’s a comforting dish perfect for busy weeknights, offering a delicious blend of Mexican-inspired flavors and a cheesy finish with melted Monterey Jack.

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, chopped
  • Avocado slices
  • Red pepper flakes

Instructions

  1. Heat the Oil: Add 1 tablespoon of extra virgin olive oil to a skillet and heat it over medium heat until shimmering.
  2. Sauté Aromatics: Add the minced garlic and diced yellow onion to the hot pan. Cook, stirring occasionally, until the onions become translucent and the garlic is fragrant, about 2-3 minutes.
  3. Add Seasonings: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this seasoning mixture over the garlic and onions, stirring to coat and enhance their flavor.
  4. Combine Main Ingredients: Add the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice to the skillet. Stir everything together thoroughly to combine all ingredients evenly.
  5. Bring to a Boil: Increase heat to high and bring the mixture to a boil. Allow it to boil for 2-3 minutes to start cooking the rice.
  6. Simmer the Dish: Reduce heat to low and cover the skillet with a lid. Let it simmer gently for 15 minutes, allowing the rice to cook and absorb the flavors.
  7. Check Rice Doneness: After 15 minutes, lift the lid carefully and check if the rice is tender and the liquid has been absorbed. If needed, cover and cook for a few more minutes until rice is fully cooked.
  8. Melt the Cheese: Once the rice is done, remove the skillet from heat. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the pan again to let the cheese melt for 2-3 minutes.
  9. Add Garnishes and Serve: After the cheese has melted, sprinkle chopped cilantro over the dish. Add optional toppings like avocado slices and red pepper flakes if desired. Serve immediately and enjoy your flavorful skillet meal!

Notes

  • Use leftover rotisserie chicken to save time; fresh grilled chicken can also be used.
  • For a spicier dish, increase the amount of red pepper flakes or add jalapeños.
  • Can be made vegetarian by omitting chicken and using vegetable broth.
  • To make this gluten-free, ensure the salsa verde and broth used are certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: salsa verde chicken, chicken and rice skillet, Mexican chicken skillet, easy dinner recipe, one-pan meal, rotisserie chicken recipe

Find it online: https://biteandenjoy.com/salsa-verde-chicken-and-rice-skillet-recipe/