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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet for Quick Flavorful Nights

Salsa Verde Chicken & Rice Skillet is a quick and easy one-pan meal, perfect for busy weeknights and packed with flavor.
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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 Skillet
  • 1 cup Salsa Verde Use your favorite brand or homemade
  • 1 medium Yellow Onion Can substitute with a white onion
  • 3 cloves Garlic Minced, fresh garlic is ideal
  • 2 cups Shredded Rotisserie Chicken Can be replaced with cooked chicken breast
  • 1 can Diced Green Chiles Choose canned for ease or fresh for a spicier taste
  • 1¾ cups Chicken Broth Can swap with vegetable broth
  • 1 cup Roasted Corn Frozen corn is a good alternative
  • 1 can Black Beans Rinse canned beans to reduce sodium
  • 1 cup Shredded Monterey Jack Cheese Substitute with cheddar if desired
  • 1 cup Long Grain White Rice Avoid brown rice for this quick cook recipe
For the Seasoning
  • ¼ cup Cilantro Optional
  • 1 teaspoon Chili Powder Adjust to your spice preference
  • 1 teaspoon Cumin Can be omitted if unappealing
  • ½ teaspoon Garlic Powder May replace with fresh garlic
  • 1 teaspoon Sea Salt Tailor to your dietary needs
  • 2 tablespoons Extra Virgin Olive Oil Any cooking oil will suffice
  • Dash Black Pepper Adjust according to taste
Optional Garnishes
  • Cilantro
  • Avocado
  • Red Pepper Flakes

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil by warming 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for about 2 minutes.
  2. Sauté 1 diced yellow onion and 3 minced garlic cloves for about 4-5 minutes until translucent and fragrant.
  3. Combine 1 teaspoon of chili powder, 1 teaspoon of cumin, and ½ teaspoon of garlic powder with a pinch of sea salt, then add to skillet.
  4. Stir in 1 can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1¾ cups of chicken broth, 1 cup of salsa verde, and 1 cup of long grain white rice.
  5. Bring to a gentle boil for about 2-3 minutes, then reduce heat to low and cover.
  6. Let the skillet simmer for 15 minutes, checking rice for doneness.
  7. Remove from heat, sprinkle 1 cup of shredded Monterey Jack cheese over the top, and cover for 2-3 minutes until melted.
  8. Garnish with fresh cilantro, sliced avocado, and red pepper flakes, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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