Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet is a true culinary gem that combines convenience with vibrant flavor. This one-pan dish is perfect for busy weeknights or casual family gatherings, bringing the zesty essence of salsa verde right to your dinner table. With essential ingredients like rotisserie chicken and black beans, every bite is a comforting mix of protein and spices that will tantalize your taste buds without overwhelming your schedule.

Why you’ll love this dish

Why settle for mundane meals when you can whip up this delicious Salsa Verde Chicken & Rice Skillet? It’s a fantastic option for a quick, satisfying dinner made from everyday ingredients, proving that homemade doesn’t have to be complicated. This dish is not only budget-friendly but also incredibly adaptable, making it perfect for picky eaters and adventurous ones alike.

"Absolutely delish! I made this on a weeknight and my family couldn’t stop raving about it. The combination of salsa verde and cheese took it to the next level!" – Jessica K., satisfied home cook

Step-by-step overview

Making this flavorful skillet is a breeze! You’ll heat the olive oil, sauté the garlic and onions, then combine everything else to create a symphony of flavors. The process is straightforward—pour, stir, simmer—allowing the rice to absorb all those delightful ingredients. It’s ready in about 30 minutes, making it an ideal choice for a busy evening.

What you’ll need

Gather these items for your Salsa Verde Chicken & Rice Skillet:

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 15.5oz salsa verde
• 1 can (4oz) 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)
• Optional toppings: avocado, red pepper flakes

You can always swap out the Monterey Jack cheese for pepper jack if you’re looking for an extra kick!

Directions to follow

1. In a large pan, heat the extra virgin olive oil over medium heat.
2. Once the oil shimmers, add in the minced garlic and diced yellow onion. Sauté them until they become fragrant and translucent.
3. In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this spice mix into the pan and stir it all together.
4. Next, pour in the black beans (which you’ve rinsed and drained), roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix everything until combined.
5. Bring the mixture to a boil for about 2-3 minutes, then reduce the heat to a simmer. Cover the pan and set your timer for 15 minutes.
6. After the timer goes off, check if the rice is cooked through. If needed, give it a few more minutes for the rice to soak up the remaining liquid.
7. Once the rice is tender and all the liquid is absorbed, turn off the heat. Top the skillet with the shredded cheese and cover it again for an additional 2-3 minutes, allowing the cheese to melt.
8. Uncover and finish with a sprinkle of fresh cilantro, avocado, and a pinch of red pepper flakes if desired. Enjoy!

Best ways to enjoy it

This dish shines as a standalone meal, but you can elevate it further by pairing it with a fresh green salad or some crunchy tortilla chips. Additionally, a dollop of sour cream or a sprinkle of lime juice enhances the flavors beautifully. You might also consider serving it alongside some guacamole for that extra creamy richness!

How to store & freeze

If you find yourself with leftovers (though I doubt it), storing this dish is easy! Place it in an airtight container and keep it in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just ensure it’s cooled before freezing. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or microwave until piping hot.

Helpful cooking tips

Here are some tips to ensure your dish comes out perfectly:

• Adjust the spice levels according to your taste preference. If you love heat, more chili powder or diced jalapeños can be added.
• For added freshness, incorporate some chopped tomatoes or bell peppers.
• If you want to make this dish vegan, replace chicken with chickpeas or extra beans and use plant-based cheese.

Creative twists

Want to change things up a bit? Consider these variations:

• Use quinoa instead of rice for a healthier grain alternative.
• Switch the salsa verde for a smoky chipotle sauce for a different flavor profile.
• Top your skillet with a squeeze of lime or fresh diced tomatoes for added color and taste.

Your questions answered

1. How long does it take to prepare?
The entire meal takes about 30 minutes from start to finish, including prep and cooking time.

2. Can I use fresh chicken instead of rotisserie?
Absolutely! Just cook the chicken first (grill, bake, or sauté) and then shred it before adding it to the skillet.

3. What if I have leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to three months. Just remember to reheat thoroughly before enjoying!

Salsa Verde Chicken & Rice Skillet is not just a recipe; it’s a quick-cook answer to family dinners that remain satisfying and impressive. Enjoy crafting this flavorful dish, and don’t forget to share it with your loved ones!

Salsa Verde Chicken & Rice Skillet

A quick and flavorful one-pan dish combining rotisserie chicken, salsa verde, and spices for a satisfying meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Mexican

Servings 4 servings

Calories 540 kcal

Ingredients

  

Main Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 15.5 oz salsa verde
• 1 can (4oz) 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

Seasonings

• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 dash black pepper
• 3 tbsp cilantro (optional)

Optional Toppings

• avocado
• red pepper flakes

Instructions

 

Preparation

• In a large pan, heat the extra virgin olive oil over medium heat.
• Once the oil shimmers, add in the minced garlic and diced yellow onion. Sauté until fragrant and translucent.
• In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle this spice mix into the pan and stir.
• Pour in the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix everything until combined.
• Bring to a boil for 2-3 minutes, then reduce the heat to a simmer. Cover and set the timer for 15 minutes.
• After 15 minutes, check if the rice is cooked. If needed, give it a few more minutes.
• Once the rice is tender and the liquid is absorbed, turn off the heat. Top with shredded cheese and cover for an additional 2-3 minutes to melt the cheese.
• Uncover and finish with fresh cilantro, avocado, and a pinch of red pepper flakes if desired.

Notes

Serve with a fresh green salad or tortilla chips, and consider adding sour cream or lime juice for extra flavor.

Keyword Chicken Skillet, Family Friendly, One-Pan Meal, Quick Dinner, Salsa Verde