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Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe
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★★★★★

4.8 from 28 reviews

This Salsa Verde Chicken & Rice Skillet is a flavorful and comforting one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, aromatic spices, and hearty ingredients like black beans and roasted corn. Perfect for a quick weeknight dinner, this dish offers a delightful blend of textures and fresh toppings like avocado and cilantro for a satisfying and balanced meal.

Ingredients

Scale

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

Toppings (Optional)

  • 3 tbsp cilantro
  • Avocado slices
  • Red pepper flakes

Instructions

  1. Heat Olive Oil: Add the extra virgin olive oil to a skillet or large pan and warm it over medium heat to prepare for sautéing the aromatics.
  2. Sauté Aromatics: Add the minced garlic and diced yellow onion to the pan. Cook until the onion is translucent and the garlic is fragrant, stirring frequently to prevent burning.
  3. Add Spices: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle this seasoning mix over the cooking garlic and onions, stirring to coat and release their flavors.
  4. Add Main Ingredients: Pour in the rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and the white rice. Stir thoroughly to combine all ingredients evenly.
  5. Simmer: Bring the mixture to a boil for 2-3 minutes. Then reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15 minutes to allow the rice to cook and absorb the liquid.
  6. Check Rice Doneness: After 15 minutes, remove the lid and check if the rice is tender and fully cooked. If needed, continue simmering with the lid on, checking every few minutes until done.
  7. Add Cheese and Melt: Once the rice is fully cooked and liquid is absorbed, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, cover again, and let it sit for 2-3 minutes to melt the cheese.
  8. Add Toppings: After the cheese has melted, garnish the skillet with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes for extra flavor and texture.
  9. Serve and Enjoy: Scoop the Salsa Verde Chicken & Rice Skillet onto plates and enjoy this hearty, flavorful meal hot.

Notes

  • Using rotisserie chicken saves time, but you can also use cooked chicken breast or thighs.
  • Adjust the spice level by adding more or less chili powder and red pepper flakes according to your preference.
  • For a spicier kick, consider adding jalapeños or hot sauce as toppings.
  • Make sure to rinse and drain the black beans well to reduce excess sodium and improve flavor.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • For a gluten-free version, ensure chicken broth and salsa verde do not contain gluten.

Nutrition

Keywords: Salsa Verde Chicken, Chicken and Rice Skillet, One-Pan Dinner, Mexican Chicken Recipe, Easy Weeknight Meal, Healthy Chicken Skillet

Find it online: https://recipeswithmia.com/salsa-verde-chicken-and-rice-skillet-recipe/