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.
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.