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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet is a quick and easy one-pan meal packed with protein and vibrant flavors, 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 Use your favorite brand or homemade.
  • 1 medium Yellow Onion Can substitute with shallots for milder taste.
  • 2 cloves Garlic Minced; can use garlic powder if fresh is unavailable.
  • 3 cups Shredded Rotisserie Chicken Substitute with shredded chicken breast for a healthier option.
  • 1 can Diced Green Chiles Opt for canned if fresh isn’t available.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian variant.
  • 1 cup Roasted Corn Frozen corn is a convenient substitute.
  • 1 can Black Beans Can replace with kidney beans for variety.
  • 1 cup Shredded Monterey Jack Cheese Substitute with cheddar or a vegan cheese blend for dairy-free.
  • 1 cup Long Grain White Rice Essential for absorbency and structure; do not substitute with quick-cook rice.
  • 1 bunch Cilantro Adds freshness and bright flavor; omit if not a fan.
  • 1 teaspoon Chili Powder Adjust to taste, using cumin for additional depth.
  • 1 teaspoon Cumin A pinch of coriander can be a substitute.
  • 1 teaspoon Garlic Powder Fresh is preferred but can use this if needed.
  • 1 teaspoon Sea Salt Himalayan or kosher salt can be used interchangeably.
  • 1 tablespoon Extra Virgin Olive Oil Can substitute with avocado oil.
  • 1 dash Black Pepper To taste, enhances flavor.
Optional Toppings
  • 1 bunch Cilantro Extra for garnish.
  • 1 medium Avocado Creamy texture that complements the dish beautifully.
  • Red Pepper Flakes For an added kick, sprinkle to taste.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for 1-2 minutes until shimmering.
  2. Add 1 diced yellow onion and 2 minced garlic cloves to the skillet, sauté for 3-4 minutes until translucent and fragrant.
  3. In a small bowl, mix 1 teaspoon of chili powder and 1 teaspoon of cumin; sprinkle into the skillet and cook for 1 minute.
  4. Stir in 1 can of drained black beans, 1 cup of roasted corn, 3 cups of shredded rotisserie chicken, and 1 can of diced green chiles.
  5. Pour in 1 cup of chicken broth and 1 cup of salsa verde, mixing until well combined.
  6. Add 1 cup of long-grain white rice, stirring thoroughly; bring mixture to a gentle boil.
  7. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
  8. Check the rice for doneness; if firm, cover and simmer for an additional 2-3 minutes.
  9. Once cooked, sprinkle 1 cup of shredded Monterey Jack cheese over the skillet, cover and let sit for 2-3 minutes to melt.
  10. Garnish with fresh cilantro, sliced avocado, and red pepper flakes; serve directly from the pan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Perfect for meal prep; reheat with a splash of broth to prevent drying out.

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