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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A Hearty One-Pan Favorite

Salsa Verde Chicken & Rice Skillet is a simple, protein-packed one-pan meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Substitute with your favorite salsa if desired.
  • 1 Yellow Onion Provides depth of flavor; no substitutions necessary.
  • 3 Garlic Cloves Enhances overall taste; substitute with garlic powder (1/4 teaspoon per clove).
  • 2 cups Shredded Rotisserie Chicken Can be substituted with cooked chicken breast.
  • 1 can Diced Green Chiles Brings mild heat; use jalapeños for more spiciness.
  • 1 cup Chicken Broth Vegetable broth is perfect for a vegetarian option.
  • 1 cup Roasted Corn Fresh or canned corn (drained) works well.
  • 1 cup Black Beans Can be swapped for pinto beans or omitted entirely.
  • 1 cup Shredded Monterey Jack Cheese Substitute with cheddar or cotija cheese for variation.
  • 1 cup Long Grain White Rice Essential for proper cooking time.
  • 1/4 cup Cilantro Omit if you're not a fan.
  • 1 teaspoon Chili Powder Taco seasoning can also work.
  • 1 teaspoon Cumin Use paprika for a different taste profile.
  • 1 teaspoon Garlic Powder Omit if fresh garlic is used.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil if needed.
  • to taste Dash of Black Pepper Optional based on your preference.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for 2 to 3 minutes.
  2. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 3 to 4 minutes until translucent.
  3. Sprinkle in 1 teaspoon each of chili powder, cumin, garlic powder, and a dash of sea salt and black pepper. Stir well for 1 minute.
  4. Stir in 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.
  5. Incorporate 1 cup of long grain white rice, ensuring it’s submerged in the liquid.
  6. Bring the mixture to a gentle boil for 5 minutes, then reduce the heat to low and cover for 15 minutes.
  7. Check if the rice is tender; if necessary, allow it to simmer for a couple more minutes.
  8. Remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover for 2 to 3 minutes to melt the cheese.
  9. Garnish with fresh cilantro, sliced avocado, and red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

This dish makes excellent leftovers! Store it in an airtight container for up to three days.

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