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Salsa Verde Chicken & Rice Skillet: Flavor in One Pan

This one-pan Salsa Verde Chicken & Rice Skillet combines rotisserie chicken, salsa verde, and cheese for a quick, delicious dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Substitute with your favorite salsa for variation.
  • 1 medium Yellow Onion Can be replaced with shallots if desired.
  • 3 cloves Garlic Use garlic powder in a pinch.
  • 2 cups Shredded Rotisserie Chicken Alternatively, use cooked chicken breast.
  • 1 can Diced Green Chiles Swap with jalapeños for more spice.
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian option.
  • 1 cup Roasted Corn Frozen corn can be used if fresh is unavailable.
  • 1 can Black Beans Lentils can be used as a substitute.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or a non-dairy cheese can also work.
  • 1 cup Long Grain White Rice Instant rice can be used but adjust cooking time.
For Garnishing
  • 1/4 cup Cilantro Substitutable with parsley if preferred.
  • Optional Toppings Consider avocado or red pepper flakes to enhance the dish.
Spices
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • to taste Sea Salt Can be adjusted based on taste.
  • to taste Black Pepper Can be adjusted based on taste.
  • 1 tablespoon Extra Virgin Olive Oil Any cooking oil can be used.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
  2. Add 1 finely chopped yellow onion and 3 minced garlic cloves. Sauté for about 2-3 minutes until onions are translucent and fragrant.
  3. In a small bowl, combine 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and a pinch of sea salt and black pepper. Sprinkle into skillet and cook for another minute.
  4. Stir in 1 can of drained black beans, 1 cup of roasted corn, and 2 cups of shredded rotisserie chicken. Add 1 can of diced green chiles, 1 cup of chicken broth, 1 cup of salsa verde, and 1 cup of long grain white rice. Mix thoroughly.
  5. Bring to a gentle boil, lower the heat to a simmer, cover, and let cook for about 15 minutes.
  6. Check the rice for doneness, and if not fully cooked, simmer for an additional 2-3 minutes.
  7. Remove from heat, sprinkle 1 cup of shredded Monterey Jack cheese on top, and cover for 2-3 minutes to melt.
  8. Serve in bowls and garnish with fresh cilantro, diced avocado, and red pepper flakes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze in a freezer-safe container for up to 2 months.

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