Description
This Salsa Verde Chicken & Rice Skillet is a zesty, cheesy, one-pan dinner packed with tender chicken, green chiles, black beans, roasted corn, and a tangy salsa verde sauce. Quick, hearty, and perfect for busy weeknights!
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
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro, chopped
- Optional toppings: avocado, red pepper flakes
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in rice, chili powder, cumin, garlic powder, salt, and pepper. Toast for 1–2 minutes.
- Pour in chicken broth, salsa verde, and diced green chiles. Mix well and bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in shredded chicken, black beans, and roasted corn. Cook for another 3–4 minutes.
- Sprinkle Monterey Jack cheese over the skillet, cover, and let melt.
- Garnish with fresh cilantro and optional avocado or red pepper flakes before serving.
Notes
- Use brown rice if preferred (increase cooking time).
- For extra spice, add jalapeños or hot salsa verde.
- Leftovers make great meal-prep bowls for lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mexican-Inspired