Go Back
–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet That Delights Every Bite

Salsa Verde Chicken & Rice Skillet is a protein-packed, flavorful one-pan dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Feel free to swap with your favorite brand or homemade version.
  • 1 large Yellow Onion Shallots can be used for a milder taste.
  • 3 cloves Garlic Freshly minced garlic shines best.
  • 3 cups Shredded Rotisserie Chicken Grilled chicken or leftover cooked chicken are great substitutions.
  • 1 can Diced Green Chiles Jalapeños can be used for an extra kick.
  • 1 cup Chicken Broth Vegetable broth for vegetarian option.
  • 1 cup Roasted Corn Fresh or frozen corn can serve as a substitute.
  • 1 can Black Beans Can be replaced with pinto beans or omitted.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or queso blanco can be delicious alternatives.
  • 1 cup Long Grain White Rice For quicker prep, use quick-cooking rice varieties.
  • 1/4 cup Cilantro If not a fan, parsley makes a lovely substitute.
  • 1 teaspoon Chili Powder Adjust to your heat preference.
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Sea Salt Adjust to your liking.
  • 1/2 teaspoon Black Pepper Adjust to your liking.
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil can also work well.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering, about 2 minutes.
  2. Add 1 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté for about 3-4 minutes until the onions are translucent.
  3. Mix 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and a pinch of sea salt and black pepper. Sprinkle this blend into the skillet.
  4. Stir in 1 can of black beans, 1 cup of roasted corn, 3 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1 cup of chicken broth, 1 cup of salsa verde, and 1 cup of long grain white rice. Mix thoroughly.
  5. Increase heat to medium-high and allow the mixture to come to a boil, which should take about 2-3 minutes.
  6. Cover the skillet and let it simmer for 15 minutes.
  7. After 15 minutes, carefully check the rice for doneness; add another ½ cup of chicken broth or water if necessary.
  8. Once the rice is cooked, turn off the heat and sprinkle 1 cup of shredded Monterey Jack cheese over the top. Let it sit for 2-3 minutes.
  9. Serve hot, garnished with freshly chopped cilantro.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 32gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

This dish is customizable; feel free to swap in shredded turkey or tofu, and try different cheeses for unique flavors.

Tried this recipe?

Let us know how it was!