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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet for Easy Weeknight Joy

Salsa Verde Chicken & Rice Skillet: a quick, one-pan meal for easy weeknight joy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Add depth and zest; substitute with your favorite salsa for varied flavor.
  • 1 medium Yellow Onion Provides sweetness and aroma; shallots can be used for a milder taste.
  • 2 cloves Garlic Enhances the flavor profile; garlic powder is a good alternative if fresh isn't available.
  • 2 cups Shredded Rotisserie Chicken Offers convenience and protein; opt for shredded chicken breast for a healthier choice.
  • 1 can Diced Green Chiles Adds a mild heat; jalapeños can be substituted for extra spice.
  • 1 cup Chicken Broth Provides moisture and depth; use vegetable broth for a vegetarian version.
  • 1 cup Roasted Corn Adds sweetness and texture; frozen corn is a suitable substitute.
  • 1 can Black Beans Contributes protein and fiber; pinto beans can be swapped or omitted for a lower carb option.
  • 1 cup Shredded Monterey Jack Cheese Provides creaminess and flavor; cheddar or cotija cheese can work well too.
  • 1 cup Long Grain White Rice Acts as the base of the dish; avoid long-cooking rice varieties for best results.
  • 1/4 cup Cilantro Adds freshness; omit if not a fan or substitute with parsley.
  • 1 teaspoon Chili Powder Brings warmth and complexity; mix with paprika for a different flavor.
  • 1 teaspoon Cumin Essential for a savory depth; you can use ground coriander as an alternative.
  • 1 teaspoon Garlic Powder Convenient spice; fresh garlic can also be used.
  • 1 teaspoon Sea Salt Enhances flavors; adjust to taste based on other salted ingredients.
  • 1 tablespoon Extra Virgin Olive Oil Ideal for sautéing; any cooking oil can be used in its place.
  • 1 dash Black Pepper Adds a mild kick; cayenne is great for a bit more heat.
Optional Toppings
  • 1/4 cup Cilantro For added freshness.
  • 1 medium Avocado Gives creaminess and richness.
  • 1 teaspoon Red Pepper Flakes For an extra kick of heat.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat for 1-2 minutes.
  2. Add 1 diced yellow onion and 2 minced garlic cloves; sauté for 3-4 minutes until onion is translucent.
  3. Combine 1 teaspoon of chili powder and 1 teaspoon of cumin; add to skillet and stir for 1 minute.
  4. Add 1 can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde.
  5. Incorporate 1 cup of long-grain white rice, stir and bring to a gentle boil for 2-3 minutes.
  6. Reduce heat to low, cover skillet, and let it simmer for 15 minutes.
  7. Check rice for doneness; if necessary, let it cook for an additional 2-3 minutes.
  8. Sprinkle 1 cup of shredded Monterey Jack cheese over the top, cover and let sit for 2-3 minutes to melt.
  9. Remove lid and garnish with fresh cilantro, diced avocado, and red pepper flakes; serve warm.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Use long grain white rice for best results. Adjust spices to taste. Store leftovers in an airtight container.

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