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–+ servings
Salsa Verde Chicken & Rice Skillet

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

A delicious and hearty Salsa Verde Chicken & Rice Skillet, perfect for busy weeknights that delivers flavor and nutrition in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup salsa verde choose your preferred brand for varying spice levels
  • 1 large yellow onion can substitute with shallots if needed
  • 3 cloves garlic fresh garlic is best, but garlic powder is a quick alternative
  • 2 cups shredded rotisserie chicken consider using shredded chicken breast for a healthier option
  • 1 can diced green chiles adds mild heat; feel free to skip or use fresh chiles
  • 1 cup chicken broth vegetable broth can work for a vegetarian option
  • 1 cup roasted corn frozen corn is a convenient choice
  • 1 can black beans packed with fiber and protein; optional
  • 1 cup shredded Monterey Jack cheese substitute with cheddar or dairy-free options if desired
  • 1 cup long grain white rice ensure you stick with this variety for proper cooking time
  • 1/4 cup cilantro omit if it's not to your liking
  • 1 teaspoon chili powder can replace with paprika for a milder taste
  • 1 teaspoon cumin offers an earthy flavor
  • 1/2 teaspoon garlic powder provides depth
  • to taste sea salt and black pepper essential for seasoning
  • 1 tablespoon extra virgin olive oil feel free to use any neutral oil on hand

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet for about 1-2 minutes until shimmering.
  2. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
  3. Mix 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and sea salt and black pepper to taste. Sprinkle over the sautéed onion and garlic mixture.
  4. Lower heat slightly and add 1 can drained black beans, 1 cup roasted corn, 2 cups shredded chicken, 1 can diced green chiles, 1 cup chicken broth, and 1 cup salsa verde. Stir to combine.
  5. Stir in 1 cup long grain white rice, bring to a gentle boil over medium-high heat for about 2-3 minutes.
  6. Reduce heat to low, cover with a lid and simmer for 15 minutes without lifting the lid.
  7. After 15 minutes, check if the rice is tender and has absorbed all the liquid; simmer for an additional 2-3 minutes if needed.
  8. Remove from heat and sprinkle 1 cup shredded Monterey Jack cheese evenly over the top, cover and let sit for 2-3 minutes to melt.
  9. Uncover, stir everything gently, and serve hot garnished with fresh cilantro and optional toppings like sliced avocado.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 68gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

Feel free to customize ingredients based on personal preference and dietary needs.

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