Print

Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor a quick and satisfying meal with this Salsa Verde Chicken & Rice Skillet! This one-pan dish brings together tender shredded chicken, hearty rice, and zesty salsa verde for a flavor-packed dinner that can be ready in just 30 minutes. It’s not only delicious but also a fantastic option for busy weeknights or gatherings with friends. Plus, it’s perfect for meal prep, ensuring you have delicious leftovers to enjoy the next day. With customizable ingredients and vibrant flavors, this dish is sure to become a family favorite that you’ll want to make repeatedly!

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 15.5oz salsa verde
  • 1 can (4oz) diced green chiles
  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 1 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • dash of black pepper
  • 1 cup shredded monterey jack cheese
  • 3 tbsp cilantro
  • optional toppings: avocado, red pepper flakes

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté minced garlic and diced onion until fragrant.
  3. Combine chili powder, sea salt, cumin, garlic powder, and black pepper; mix into the sautéed onions.
  4. Add drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice; stir well.
  5. Bring to a boil for 2-3 minutes before reducing heat to low and covering the skillet.
  6. Simmer for 15 minutes or until rice is tender.
  7. Top with Monterey Jack cheese; cover until melted.
  8. Garnish with cilantro and optional toppings before serving.

Nutrition

Find it online: https://ellatasty.com/salsa-verde-chicken-rice-skillet/