Description
Salsa verde chicken rice skillet brings zesty Mexican-inspired comfort right to your dinner table, making weeknight meals a delicious breeze. Grab your skillet and get ready for a quick, flavor-packed dinner that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 2 cups shredded rotisserie chicken
- 1 can (4 oz) diced green chiles
- 1 can black beans, rinsed and drained
Base:
- 1 cup white long grain rice
- 2 cups chicken broth
- ½ cup roasted corn
Seasonings and Extras:
- 15.5 oz salsa verde
- 1 cup yellow onion, diced
- 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 cilantro
- dash of black pepper
Instructions
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat for 2 minutes until shimmering.
- Add 1 cup diced yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes until onions become translucent.
- Mix 1 tsp chili powder, 1 tsp sea salt, ½ tsp cumin, and ½ tsp garlic powder in a small bowl.
- Sprinkle spice blend over onions and garlic. Stir for 30 seconds until fragrant.
- Add 2 cups shredded rotisserie chicken, 1 can rinsed black beans, and ½ cup roasted corn to the skillet.
- Pour in 15.5 oz salsa verde, 1 can diced green chiles, 1 cup white long grain rice, and 2 cups chicken broth.
- Stir ingredients thoroughly to combine and ensure even distribution.
- Increase heat to high and bring mixture to a rolling boil for 2-3 minutes.
- Reduce heat to low, cover skillet with lid, and simmer for 15-18 minutes.
- Check rice for doneness after 15 minutes. Add extra cooking time if rice seems undercooked.
- Once liquid is absorbed and rice is tender, remove from heat.
- Sprinkle 1 cup shredded monterey jack cheese over top and cover for 2-3 minutes.
- Garnish with 3 tbsp chopped cilantro, optional sliced avocado, and red pepper flakes.
Notes
- Use boneless, skinless chicken breasts for the most tender meat, and shred them easily with two forks after cooking.
- Rinse the rice before adding to remove excess starch and prevent clumping in the final dish.
- For a gluten-free version, double-check that your salsa verde and chicken broth are certified gluten-free.
- Swap white rice for cauliflower rice to make this a lower-carb meal that still delivers amazing flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: One-Skillet
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 55 mg