Description
Salsa Verde Chicken & Rice Skillet is a vibrant and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, zesty salsa verde, and hearty rice, this one-pan meal offers a delightful combination of taste and nutrition. It’s not only quick to prepare—taking just 30 minutes—but also customizable to suit your family’s preferences. Whether you’re looking for an easy dinner or a dish to impress guests, this recipe is versatile enough for any occasion. Top it off with fresh cilantro and avocado for an extra burst of flavor, making every bite a delicious experience.
Ingredients
Scale
- 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
- optional toppings: avocado, red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onion and minced garlic until fragrant.
- Combine spices in a bowl and add to the skillet.
- Stir in black beans, corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice.
- Bring to a boil for 2–3 minutes; then reduce heat to simmer and cover for 15 minutes.
- Check rice for doneness; let simmer longer if needed.
- Turn off heat and add shredded cheese on top; cover until melted.
- Finish with cilantro and avocado slices before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg