Description
Salsa Verde Chicken & Rice Skillet is a quick and flavorful one-pan meal that will become a staple in your weeknight dinner rotation. This dish combines tender shredded rotisserie chicken with zesty salsa verde, creamy Monterey Jack cheese, and nutritious ingredients like black beans and corn for a satisfying meal that’s ready in just 30 minutes. It’s not only delicious but also customizable with your favorite toppings, making it perfect for family dinners or casual gatherings. With easy prep and minimal cleanup, this skillet recipe will save you time while delivering bold flavors that everyone will love.
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
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic and diced onion until fragrant.
- In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper; add to the skillet.
- Stir in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice.
- Bring to a boil for 2-3 minutes; then reduce heat to simmer for 15 minutes with the lid on.
- Check rice doneness; if needed, cook longer.
- Once done, turn off heat and top with shredded cheese; cover for 2-3 minutes to melt.
- Garnish with cilantro and optional toppings like avocado before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg