Salsa Verde Chicken & Rice Skillet
A creamy, flavorful one-pan meal that combines tender chicken, vibrant salsa verde, and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 4 oz diced green chiles 1 can
- 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
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- dash black pepper
Garnishes
- 3 tbsp cilantro
- Optional toppings: avocado, red pepper flakes
Instructions
Preparation
- Add olive oil to a pan to heat on medium.
- Add minced garlic and diced yellow onion to the pan.
- Mix together spices in a small bowl and add them to the garlic and onion until fragrant.
Cooking
- Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix together to combine.
- Bring to a boil for 2-3 minutes before turning the heat to a simmer and setting the timer for 15 minutes. Place a lid on the pan.
- Once the timer goes off, check to ensure the rice is cooked through. Set the timer for additional time if needed.
- When the rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place a lid on the pan to allow the cheese to melt for 2-3 minutes.
- When the cheese has melted, top with cilantro, avocado, and red pepper flakes.
Notes
This dish is great for casual gatherings. Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, ensure they cool before placing them in the freezer.