Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and easy one-pan meal combining shredded rotisserie chicken, tender rice, black beans, roasted corn, and tangy salsa verde. Infused with a blend of spices and topped with melted Monterey Jack cheese and fresh cilantro, this dish is perfect for a quick and comforting dinner.
Ingredients
Main Ingredients
- 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
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
Garnishes
- 3 tbsp cilantro, chopped
- Optional toppings: avocado slices, red pepper flakes
Instructions
- Heat the Oil: Add 1 tablespoon of extra virgin olive oil to a pan and heat it over medium heat.
- Sauté Aromatics: Add the minced garlic and diced yellow onion to the heated pan and cook until fragrant and translucent.
- Add Spices: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle over the sautéed garlic and onion. Stir to combine and cook until the spices release their aroma.
- Add Main Ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything to combine evenly.
- Simmer the Mixture: Bring the mixture to a boil and cook for 2-3 minutes. Then reduce the heat to a simmer, cover the pan with a lid, and cook for 15 minutes.
- Check the Rice: After 15 minutes, check if the rice has fully absorbed the liquid and is tender. If not, cover and cook for additional time as needed.
- Melt Cheese: Once the rice is cooked through, turn off the heat and sprinkle shredded Monterey Jack cheese on top. Cover the pan and let the cheese melt for 2-3 minutes.
- Garnish: Top the skillet with chopped cilantro, avocado slices, and a sprinkle of red pepper flakes if desired.
- Serve and Enjoy: Serve hot and enjoy your delicious one-pan Salsa Verde Chicken & Rice Skillet meal.
Notes
- You can substitute white rice with brown rice; however, cooking time will be longer.
- Using rotisserie chicken makes the recipe quick and effortless, but you can use any cooked chicken.
- Adjust the amount of red pepper flakes based on your preferred heat level.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Leftovers store well in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
