Go Back
–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A Quick Comfort Dish

Salsa Verde Chicken & Rice Skillet is a quick one-pan meal that transforms busy weeknights into something special in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salsa Verde Use your favorite store-bought or homemade version.
  • 1 medium Yellow Onion Substitute with shallots for a milder taste.
  • 3 cloves Garlic Minced; use garlic powder if fresh is not available.
  • 2 cups Shredded Rotisserie Chicken Substitute with shredded chicken breast for a lighter option.
  • 1 can Diced Green Chiles Adjust quantity based on spice preference.
  • 1 cup Chicken Broth Vegetable broth can be used for a vegetarian option.
For Extra Texture
  • 1 cup Roasted Corn Frozen corn can be a convenient substitute.
  • 1 can Black Beans Drained and rinsed before use.
For the Finish
  • 1 cup Shredded Monterey Jack Cheese Substitute with cheddar or a dairy-free cheese if desired.
  • 1 cup Long Grain White Rice Use jasmine for a more fragrant option.
  • 0.5 cup Cilantro Omit if unavailable or use parsley as a substitute.
For the Spice Blend
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1 dash Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with any neutral oil.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat oil in a large skillet over medium heat. Sauté diced onion and minced garlic until translucent and fragrant.
  2. Mix chili powder, cumin, garlic powder, sea salt, and black pepper in a small bowl. Add to the skillet and cook for another minute.
  3. Stir in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, and salsa verde. Mix well.
  4. Add long grain white rice, ensuring it's submerged in the liquid. Bring to a boil for 2-3 minutes.
  5. Reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed.
  6. Check rice doneness, cover and simmer for an additional 2-3 minutes if necessary.
  7. Remove from heat, sprinkle with Monterey Jack cheese, cover, and let sit for 2-3 minutes to melt the cheese.
  8. Garnish with cilantro, slices of avocado, and red pepper flakes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 720mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Leftovers can be stored in airtight containers for up to 3-4 days. Reheat gently to maintain texture and flavor.

Tried this recipe?

Let us know how it was!