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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet for Cozy Weeknight Dinners

A hearty one-pan meal featuring tender chicken, zesty salsa verde, and rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Adds tangy flavor and moisture to the dish; substitute with any preferred salsa.
  • 1 medium Yellow Onion Provides sweetness and depth; can replace with shallots for a milder taste.
  • 2 cloves Garlic Cloves Enhances overall flavor with aromatic notes; use garlic powder if fresh is not available.
  • 2 cups Shredded Rotisserie Chicken Offers convenience and protein; substitute with cooked chicken breast for healthier options.
  • 1 can Diced Green Chiles Adds mild heat and flavor; use canned jalapeños for more spice if desired.
  • 1 cup Chicken Broth Delivers richness and moisture; substitute with vegetable broth for a lighter option.
  • 1 cup Roasted Corn Contributes sweetness and texture; use fresh or frozen corn if roasted is not available.
  • 1 can Black Beans Increases protein and fiber content; can be substituted with pinto beans.
  • 1 cup Shredded Monterey Jack Cheese Provides creaminess and flavor; use cheddar for a sharper taste.
  • 1 cup Long Grain White Rice Base of the dish, absorbs flavors; essential for quick cooking time; do not substitute with brown rice.
  • 1/4 cup Cilantro Fresh herb garnish for color and taste; omit if not preferred.
For the Seasoning
  • 1 tbsp Chili Powder Adds warmth and depth; swap with taco seasoning for a different flavor.
  • 1 tsp Cumin Offers an earthy backdrop to the dish; omit for a milder dish.
  • 1 tsp Garlic Powder Enhances flavor along with fresh garlic; an additional substitute for garlic.
  • 1 tsp Sea Salt Essential for seasoning; Himalayan salt or kosher salt can be used as alternatives.
  • 1 tbsp Extra Virgin Olive Oil For sautéing the aromatics; use any cooking oil of choice.
  • 1 dash Black Pepper Provides mild heat; adjust to taste.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Begin by heating a tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add in a diced yellow onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Next, add minced garlic cloves to the skillet and sauté for an additional 1-2 minutes until fragrant.
  3. In a mixing bowl, combine chili powder, cumin, garlic powder, and sea salt. Sprinkle this spice mix into the sautéed onion and garlic mixture in the skillet, stirring well.
  4. Mix in the shredded rotisserie chicken, drained black beans, roasted corn, diced green chiles, and long grain white rice into the skillet. Pour in the chicken broth along with the salsa verde.
  5. Increase the heat and bring the mixture to a gentle boil, allowing it to bubble for 2-3 minutes. Then, reduce the heat, cover the skillet with a lid, and let it simmer for about 15 minutes.
  6. After 15 minutes, carefully remove the lid and check if the rice is tender and has absorbed most of the liquid.
  7. Once the rice is done, remove the skillet from heat and sprinkle shredded Monterey Jack cheese over the top. Cover the skillet again for 2-3 minutes to allow the cheese to melt.
  8. Uncover the skillet and garnish your dish with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Customize with your favorite vegetables or proteins for added nutrition. Leftovers can be reheated and enjoyed for up to 3 days.

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