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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet
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Enjoy a flavorful and nutritious weeknight dinner with this Salsa Verde Chicken & Rice Skillet. Made with tender shredded chicken, zesty salsa verde, and hearty rice, this one-pan dish is not only quick to prepare—taking just 30 minutes—but also incredibly satisfying. With its bright flavors and customizable ingredients, this recipe is perfect for busy evenings or casual family gatherings. Whether you top it with creamy avocado, fresh cilantro, or a sprinkle of cheese, every bite is sure to please!

Ingredients

Scale
  • 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
  • optional toppings: avocado, red pepper flakes

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté minced garlic and diced onion until fragrant.
  3. In a small bowl, mix spices (chili powder, sea salt, cumin, garlic powder, black pepper) and add them to the skillet.
  4. Combine black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice in the skillet.
  5. Bring to a boil for 2-3 minutes; then reduce heat to simmer and cover for 15 minutes.
  6. After cooking time, check the rice; if necessary, cook longer until tender.
  7. Once liquid is absorbed and rice is cooked through, turn off heat and top with cheese. Cover for 2-3 minutes to melt.
  8. Garnish with cilantro and any optional toppings before serving.

Nutrition

Find it online: https://cookingwithmia.com/salsa-verde-chicken-rice-skillet/

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