Description
Salsa verde chicken rice skillet brings weeknight dinner magic straight to your kitchen table, where comfort meets convenience in one delicious pan. Simmering with zesty green sauce and tender chicken, this simple meal delivers maximum flavor without complicated cooking techniques.
Ingredients
Scale
Main Protein:
- 2 cups shredded rotisserie chicken
- 1 can black beans, rinsed and drained
Grains and Base:
- 1 cup white long grain rice
- 2 cups chicken broth
Flavor and Vegetables:
- 15.5 ounces salsa verde
- 1 cup yellow onion, diced
- 1 can (4 ounces) diced green chiles
- ½ cup roasted corn
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 3 tablespoons fresh cilantro, chopped
- Dash of black pepper
Optional:
- Sliced avocado
- Red pepper flakes
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 cup diced yellow onion and 3 minced garlic cloves for 3-4 minutes until softened and translucent.
- Mix 1 teaspoon chili powder, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon garlic powder, and a dash of black pepper in a small bowl. Sprinkle spices over onions and toast for 1 minute.
- Pour in 1 can (4 ounces) diced green chiles, 15.5 ounces salsa verde, 2 cups chicken broth, 1 can rinsed black beans, ½ cup roasted corn, 2 cups shredded rotisserie chicken, and 1 cup white long grain rice. Stir thoroughly to combine all ingredients.
- Increase heat to high and bring mixture to a rolling boil. Reduce heat to low, cover skillet, and simmer for 15-18 minutes until rice absorbs liquid and becomes tender.
- Remove skillet from heat. Sprinkle 1 cup shredded Monterey Jack cheese evenly across the surface. Cover and let cheese melt for 2-3 minutes.
- Garnish with 3 tablespoons chopped fresh cilantro. Add optional sliced avocado and red pepper flakes if desired. Serve immediately while hot.
Notes
- Swap rice for quinoa or cauliflower rice to make this dish gluten-free and lower in carbohydrates.
- Keep extra salsa verde on hand to adjust the sauce consistency and add more flavor if the skillet seems dry during cooking.
- For a vegetarian version, replace chicken with black beans or plant-based protein crumbles, which will absorb the spices nicely.
- Cut cooking time by using pre-cooked rotisserie chicken, which adds rich flavor and reduces your total preparation time.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: One-Skillet
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg