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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: Cozy One-Pan Delight

Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salsa Verde Use your favorite brand or homemade for freshness.
  • 1 medium Yellow Onion Substitute with shallots for a milder taste.
  • 3 cloves Garlic Minced, or use garlic powder as an alternative.
  • 2 cups Shredded Rotisserie Chicken Consider using cooked shredded chicken breast if needed.
  • 1 can Diced Green Chiles Replace with jalapeños for more spice or omit.
  • 1.5 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 cup Roasted Corn Frozen corn can be a good substitute.
  • 1 can Black Beans Drained, pinto beans can be used as an alternative.
  • 1 cup Long Grain White Rice Avoid instant rice as it requires different cooking times.
For the Toppings
  • 1 cup Shredded Monterey Jack Cheese Substitute with Cheddar or dairy-free cheese for vegan diets.
  • 0.25 cup Cilantro Omit if unfamiliar with the flavor or replace with parsley.
  • 1 teaspoon Garlic Powder Fresh garlic can be used in its place.
  • 1 teaspoon Chili Powder Use paprika for a smokier taste.
  • 1 teaspoon Cumin Omit if not available, or substitute with coriander.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 1 dash Black Pepper Optional to skip.

Equipment

  • medium-sized skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a medium-sized skillet over medium heat. Add a finely chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Cook for 1 minute until the spices release their aroma.
  3. Pour in 1 can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, and 1 can of diced green chiles. Add 1.5 cups of chicken broth and 1 cup of salsa verde. Stir until well combined.
  4. Incorporate 1 cup of long grain white rice, stirring to distribute evenly. Increase heat to high and bring to a boil, about 3-4 minutes.
  5. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
  6. Check if the rice is tender and if the liquid is absorbed. If still crunchy, cover and simmer for an additional 5 minutes.
  7. Turn off the heat, top with 1 cup of shredded Monterey Jack cheese, cover for 2-3 minutes to melt.
  8. Uncover and sprinkle with chopped cilantro. Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For meal prep, store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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