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–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A Flavorful One-Pan Wonder

A vibrant Salsa Verde Chicken & Rice Skillet that combines zesty flavors and protein-packed ingredients for a quick and comforting dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salsa Verde Adds a tangy flavor; feel free to use your favorite brand.
  • 1 medium Yellow Onion Provides sweetness and depth to the dish.
  • 3 cloves Garlic Minced for better incorporation.
  • 2 cups Shredded Rotisserie Chicken Convenient source of protein; substitute with cooked chicken breast if needed.
  • 1 can Diced Green Chiles Infuses mild heat and flavor into the skillet.
  • 1 cup Chicken Broth Acts as the cooking liquid, enriching the rice.
  • 1 cup Roasted Corn Canned or frozen works well.
  • 1 cup Black Beans Rinse and drain before adding.
  • 1 cup Long Grain White Rice Fundamental for this dish; crucial for even cooking.
For Flavoring
  • 1 teaspoon Chili Powder Adds warmth and depth of flavor.
  • 1 teaspoon Cumin Enhances the dish with earthy notes.
  • ½ teaspoon Garlic Powder A convenient flavor booster.
  • 1 teaspoon Sea Salt Balances all flavors beautifully.
  • 1 dash Black Pepper Provides a subtle kick.
For Topping
  • 1 cup Shredded Monterey Jack Cheese Melts perfectly on top, adding creaminess.
  • ¼ cup Cilantro Fresh herb for garnish; optional for presentation.
  • Optional Garnishes Avocado, red pepper flakes, or additional cilantro for added flavor.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add 1 diced yellow onion and 3 minced garlic cloves. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  2. Stir together 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and a pinch of sea salt in a small bowl. Sprinkle this spice mixture into the skillet, stirring well to coat the onions and garlic. Cook for an additional 1-2 minutes.
  3. Add 1 cup of black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde to the skillet. Gently stir to combine all ingredients evenly.
  4. Add 1 cup of long grain white rice to the skillet, stirring well. Bring the mixture to a rapid boil over medium-high heat for about 2-3 minutes.
  5. Reduce the heat to low and cover the skillet. Let it simmer for approximately 15 minutes, or until the rice is tender and absorbs most of the liquid.
  6. Once the rice is fully cooked, remove the skillet from heat. Sprinkle 1 cup of shredded Monterey Jack cheese on top, cover again for 2-3 minutes to melt the cheese.
  7. Uncover the skillet and give the dish a gentle stir to blend the melted cheese into the skillet. Serve warm, garnished with fresh cilantro and optional toppings.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 750mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

This dish is meal prep-friendly and stores well in the fridge for up to three days. Adjust spice levels to your preference for a personal touch.

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