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–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

A one-pan Salsa Verde Chicken & Rice Skillet that's quick, flavorful, and packed with protein, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup salsa verde Opt for homemade for a fresh taste.
  • 1 large yellow onion Adds sweetness; shallots can be used for extra depth.
  • 2 cloves garlic Minced; garlic powder can substitute in a pinch.
  • 2 cups shredded rotisserie chicken A quick protein choice; use cooked chicken breast for a healthier alternative.
  • 1 can diced green chiles Infuses spice and flavor; replace with fresh jalapeños if preferred.
  • 1 cup chicken broth Essential for cooking rice; vegetable broth works for a vegetarian twist.
  • 1 cup roasted corn Lends sweetness and crunch; frozen corn can be used.
  • 1 can black beans Packed with fiber and protein; pinto beans can be an alternative.
  • 1 cup shredded Monterey Jack cheese Creamy topping; cheddar or dairy-free options can be used.
  • 1 cup long grain white rice Quick-cooking carb; avoid brown rice due to longer cooking requirements.
  • 1/4 cup cilantro Adds freshness; swap with basil or parsley if desired.
  • 1 teaspoon chili powder Spice that enhances flavor; adjust to taste.
  • 1 teaspoon cumin Spice that enhances flavor; adjust to taste.
  • 1 teaspoon garlic powder Extra garlic flavor; omit if using fresh garlic.
  • to taste sea salt Essential seasoning; kosher salt is a great alternative.
  • to taste black pepper Essential seasoning; adjust to taste.
  • 2 tablespoons extra virgin olive oil Flavorful cooking fat; any neutral oil can substitute.
Optional Toppings
  • 1 medium avocado Creamy addition that complements the dish.
  • to taste red pepper flakes Sprinkle for an extra kick; adjust according to spice tolerance.
  • 1/4 cup additional cilantro Fresh garnish enhances flavor and visual appeal.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat for about 2 minutes.
  2. Add diced yellow onion and minced garlic to the hot oil; sauté for 3-4 minutes.
  3. Combine chili powder, cumin, garlic powder, sea salt, and black pepper in a small bowl and add to skillet.
  4. Stir in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, and salsa verde.
  5. Mix in long grain white rice; bring to boil, then cover and cook on low for 15 minutes.
  6. Check rice after 15 minutes; if not done, simmer for another 3-5 minutes.
  7. Remove from heat and sprinkle shredded Monterey Jack cheese on top; cover for 2-3 minutes.
  8. Fluff the rice with a fork, serve hot, and garnish with cilantro, avocado, and red pepper flakes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 34gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

This dish is perfect for meal prep and holds flavor well for leftovers.

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