Description
This flavorful Salsa Verde Chicken & Rice Skillet combines tender shredded chicken with zesty salsa verde, tender rice, black beans, and roasted corn, all seasoned with a blend of spices and topped with melted Monterey Jack cheese, fresh cilantro, and optional avocado and red pepper flakes. A one-pan meal perfect for a quick and satisfying dinner.
Ingredients
Units
Scale
Main 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
Seasonings
- 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 slices
- Red pepper flakes
Instructions
- Heat olive oil: Add olive oil to a pan and heat it over medium heat until shimmering.
- Sauté aromatics: Add minced garlic and diced yellow onion to the pan and cook until fragrant and softened, about 2-3 minutes.
- Add spices: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then add to the pan with the onion and garlic, stirring to coat and release their aroma.
- Add main ingredients: Pour in rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together to combine evenly.
- Simmer: Bring the mixture to a boil for 2-3 minutes, then reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15 minutes.
- Check rice doneness: After 15 minutes, check that the rice is fully cooked and has absorbed the liquid. If not, cover and continue to cook for a few more minutes until tender.
- Melt cheese: Turn off the heat and sprinkle shredded Monterey Jack cheese over the top. Cover the pan again and let it sit for 2-3 minutes until the cheese melts.
- Garnish and serve: Sprinkle fresh cilantro on top and add optional avocado slices and red pepper flakes before serving. Enjoy your flavorful skillet meal!
Notes
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- Rinse canned black beans to reduce sodium and remove excess starch.
- If you prefer spicier dishes, add more diced green chiles or extra red pepper flakes.
- Ensure the pan you use has a tight-fitting lid to properly simmer the rice.
- This dish can be made vegetarian by omitting chicken and using vegetable broth instead.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 50 mg
