Go Back
–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: Easy One-Pan Delight

This Salsa Verde Chicken & Rice Skillet is a quick, one-pan meal packed with flavor and nutrition, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde use your favorite store-bought or homemade salsa
  • 1 medium Yellow Onion diced; substitute with shallots if needed
  • 3 cloves Garlic Cloves minced for punch or whole for milder taste
  • 2 cups Shredded Rotisserie Chicken substitute with shredded chicken breast for a healthier twist
  • 1 can Diced Green Chiles fresh chiles can substitute for extra kick
  • 1 cup Chicken Broth consider low-sodium options
  • 1 cup Roasted Corn you can use fresh or canned corn
  • 1 can Black Beans rinse well before use or replace with kidney beans
  • 1 cup Shredded Monterey Jack Cheese try pepper jack for an extra kick
  • 1 cup Long Grain White Rice quick-cooking base; avoid slow-cooking rice types
For Seasoning
  • 1 teaspoon Chili Powder adjust the amount to your heat preference
  • 1 teaspoon Cumin adds depth and earthiness
  • 1/2 teaspoon Garlic Powder adjust to taste
  • to taste Sea Salt add to your liking
  • to taste Black Pepper freshly ground provides the best flavor
For Garnish
  • 1/4 cup Cilantro fresh herb that brightens the dish; omit if not a fan
  • 1 medium Optional Avocado slice just before serving
  • to taste Red Pepper Flakes optional heat booster

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat for about 2 minutes.
  2. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until the onion is translucent.
  3. In a small bowl, combine 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder with a sprinkle of sea salt and black pepper. Add to skillet and stir for 1 minute.
  4. Combine 1 can of black beans (rinsed), 1 cup of roasted corn, and 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1 cup of chicken broth, 1 cup of salsa verde, and 1 cup of long grain white rice in the skillet.
  5. Increase heat and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
  6. Check rice for doneness; if tender, remove from heat. If needed, cover and simmer for an additional 3-5 minutes.
  7. Sprinkle 1 cup of shredded Monterey Jack cheese on top and cover for 2-3 minutes to melt the cheese.
  8. Fluff with a fork, then garnish with chopped cilantro and optional sliced avocado before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months.

Tried this recipe?

Let us know how it was!