Table of Contents

why make this recipe

Salsa Verde Chicken & Rice Skillet is a delicious and easy one-pan meal perfect for busy weeknights. With tender shredded chicken, zesty salsa verde, and creamy cheese, this dish is packed with flavor. It’s also a great way to use leftover rotisserie chicken, making it both practical and tasty. Plus, it offers a balance of protein, grains, and veggies, making it a well-rounded meal for the whole family.

how to make Salsa Verde Chicken & Rice Skillet

Ingredients:

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 (for garnish)
Optional toppings: avocado, red pepper flakes

Directions:

Heat olive oil in a pan on medium heat.
Add minced garlic and diced yellow onion to the pan. Sauté until fragrant.
Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Add to the pan with the garlic and onion.
Pour in the drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Stir to combine.
Bring the mixture to a boil for 2-3 minutes. Then reduce the heat to simmer and cover the pan with a lid. Set a timer for 15 minutes.
After 15 minutes, check if the rice is cooked through. Add more time if needed.
Once the rice has absorbed all the liquid and is tender, turn off the heat. Sprinkle the shredded cheese on top and cover again for 2-3 minutes to let the cheese melt.
Once the cheese has melted, top with cilantro, avocado, and red pepper flakes if you like a little heat.
Serve and enjoy!

how to serve Salsa Verde Chicken & Rice Skillet

Serve Salsa Verde Chicken & Rice Skillet hot, straight from the pan. It makes an easy, one-dish meal that can be served with a side salad or some tortilla chips for added crunch. You can also offer sliced avocado and extra salsa verde as toppings for those who want more flavor.

how to store Salsa Verde Chicken & Rice Skillet

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in a pan on the stove over medium heat, or microwave in short intervals until warmed through. Add a splash of chicken broth if the rice looks dry.

tips to make Salsa Verde Chicken & Rice Skillet

For extra flavor, use homemade salsa verde or a brand that you really love.
Make sure to rinse the black beans well to remove excess sodium.
Feel free to add other veggies like bell peppers or spinach for added nutrition.
If you want a spicier kick, use hot salsa verde or add sliced jalapeños.

variation

You can easily modify this recipe to suit your tastes. For a vegetarian option, skip the chicken and use extra beans or tofu. You can also replace the Monterey Jack cheese with a dairy-free cheese alternative for a lactose-free dish.

FAQs

Can I use uncooked chicken instead of rotisserie chicken?
Yes, you can use diced uncooked chicken. Just sauté it in the olive oil until fully cooked before adding the other ingredients.

Can I make this dish in advance?
Yes! You can prepare it ahead of time and store it in the refrigerator. Just reheat before serving.

Is this dish gluten-free?
Yes, as long as the salsa verde and chicken broth you use are gluten-free, this dish can be enjoyed by those with gluten sensitivities.