Salsa Verde Chicken and Rice Skillet

Opening the lid of a sizzling skillet reveals a vibrant medley of flavors and textures, as the warm aroma of Salsa Verde Chicken and Rice Skillet envelops your kitchen. This one-pan dish takes just about 30 minutes to prepare, making it a quick and satisfying weeknight meal. The combination of tender chicken, creamy cheese, and zesty salsa verde works harmoniously to create a comforting dish that’s hard to resist.

Perfect for busy families or anyone craving a delicious, hassle-free meal, this recipe shines when you’re short on time but want a satisfying dinner. It’s also great for meal prep, and leftovers store well in the fridge for the next day’s lunch.

Why You’ll Love This Recipe

• The dish is loaded with protein from the shredded chicken and black beans.
• It combines flavorful elements like salsa verde and spices for a zesty kick.
• Cleanup is a breeze with only one skillet used for the entire meal.
• With melty cheese on top, it offers a comforting, creamy texture.

What You’ll Need

Gather these simple ingredients for an unforgettable dinner experience.

For the Chicken and Rice

• 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
• 1 can (4 oz) diced green chiles
• 1 cup white long grain rice
• 2 cups chicken broth
• 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

For Topping

• 1 cup shredded monterey jack cheese
• 3 tbsp cilantro
• optional toppings: avocado, red pepper flakes

Make sure to rinse the black beans before using.

Substitutions & Swaps

• Rotisserie chicken can be swapped for cooked turkey.
• Long grain rice can be replaced with brown rice.
• Use fresh corn instead of roasted for a sweeter taste.
• Monterey jack cheese can be substituted with cheddar.

How to Make It

Follow these simple steps to create a delicious skillet meal.

Heat

Add olive oil to a pan to heat on medium.

Sauté

Add minced garlic and diced yellow onion to the pan. Cook until fragrant and slightly translucent.

Mix

Mix together spices in a small bowl and add them to the pan. Stir well to combine the flavors with the onion and garlic.

Combine

Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix together to combine all the ingredients evenly.

Boil

Bring to a boil for 2-3 minutes before turning the heat to a simmer. Set a timer for 15 minutes and place a lid on the pan.

Check

Once the timer is up, check to ensure the rice is cooked through. If it’s not, set the timer for additional time as needed.

Melt

Once the rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and replace the lid to allow the cheese to melt for 2-3 minutes.

Serve

When the cheese has melted, top with cilantro, avocado, and red pepper flakes. Enjoy your meal!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as rice may become mushy.
Reheat: Microwave for 1-2 minutes until heated through.

Tips for Best Results

• Make sure to rinse your black beans thoroughly to remove excess sodium.
• Adjust the level of spices based on your taste preference for heat.
• Use a heavy-bottom pan for even cooking.
• Allow the dish to rest for a few minutes after cooking to enhance flavor.

Serving Suggestions

• Serve this dish with a side of tortilla chips for a crunchy texture.
• Pair with a fresh garden salad for a balanced meal.
• Enjoy on a cozy night in or as part of a casual gathering.