Description
This Salsa Verde Chicken & Rice Skillet is a flavorful and comforting one-pan meal featuring shredded rotisserie chicken, salsa verde, black beans, roasted corn, and tender rice cooked in a savory broth. Finished with melted Monterey Jack cheese and fresh cilantro, this dish offers a perfect balance of zest and creaminess, ideal for a quick and satisfying dinner.
Ingredients
Units
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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
- 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, sliced
- Red pepper flakes
Instructions
- Heat the oil. Add olive oil to a pan and warm it over medium heat to prepare for sautéing.
- Sauté garlic and onion. Add minced garlic and diced yellow onion to the pan; cook until fragrant and the onion becomes translucent.
- Add spices. Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then sprinkle over the garlic and onion; stir for about a minute until spices release their aroma.
- Add main ingredients and liquid. Pour in rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice; stir everything together until well combined.
- Bring to a boil and simmer. Increase heat to bring mixture to a boil and let it boil for 2-3 minutes. Then reduce heat to low, cover with a lid, and let it simmer gently for 15 minutes.
- Check rice doneness. After 15 minutes, remove the lid and check if the rice is cooked through and liquid is absorbed; if not, cover again and cook for an additional few minutes.
- Melt cheese. Once the rice is cooked and liquid absorbed, turn off the heat, sprinkle shredded Monterey Jack cheese evenly on top, and cover the pan for 2-3 minutes to melt the cheese.
- Add final toppings and serve. Once cheese has melted, garnish with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy.
Notes
- Use rotisserie chicken for convenience and flavor, or cook and shred your own chicken breasts or thighs.
- If you prefer a spicier dish, add extra red pepper flakes or diced jalapenos.
- For a dairy-free option, omit the cheese or use a plant-based cheese alternative.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Ensure the rice is fully cooked before turning off the heat to avoid any crunchiness.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
