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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

This Salsa Verde Chicken & Rice Skillet is a delicious, comforting weeknight meal packed with flavor and protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Adds tangy flavor and moisture to the dish.
  • 1 medium Yellow Onion Provides depth of flavor; can be substituted with shallots for a milder taste.
  • 1 clove Garlic Offers aromatic flavor; use garlic powder as a substitute in a pinch.
  • 2 cups Shredded Rotisserie Chicken A quick protein source; can swap with shredded chicken breast.
  • 1 can Diced Green Chiles Adds mild heat; replace with jalapeños for more spice.
  • 2 cups Chicken Broth Enhances flavor; vegetable broth can be used for a vegetarian option.
  • 1 cup Roasted Corn Contributes sweetness and texture; canned corn works well too.
  • 1 cup Black Beans A source of fiber and protein; kidney beans can serve as a substitute.
  • 1 cup Shredded Monterey Jack Cheese Provides a creamy finish; alternatively, use a shredded Mexican cheese blend.
  • 1 cup Long Grain White Rice Quick-cooking rice for ease; avoid longer-cooking varieties.
For Seasoning
  • 1 bunch Cilantro Adds freshness; omit if you’re not a fan, or use parsley as a substitute.
  • 1 teaspoon Chili Powder Introduces warmth and spice; paprika can serve as an alternative.
  • 1 teaspoon Cumin Provides earthy tones; coriander can be used in its place.
  • 1 teaspoon Garlic Powder Enhances garlicky flavor; fresh minced garlic works too.
  • 1 teaspoon Sea Salt Essential seasoning; adjust to taste.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness; can use canola or avocado oil.
  • 1 dash Black Pepper For seasoning; freshly cracked is preferred.
Optional Garnishes
  • 1 bunch Cilantro For a fresh finish.
  • 1 medium Avocado Adds creaminess and richness.
  • 1 teaspoon Red Pepper Flakes For an extra kick of flavor.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Begin by heating 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmer.
  2. Add one minced garlic clove and one diced yellow onion to the pan. Sauté for 2 minutes until the onion is translucent.
  3. Combine chili powder, cumin, garlic powder, sea salt, and black pepper in a small bowl. Sprinkle the spice blend into the skillet, stirring to coat.
  4. Stir in 1 cup of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 2 cups of chicken broth, and 1 cup of salsa verde until well combined.
  5. Add 1 cup of long grain white rice, ensuring it is immersed. Bring the mixture to a boil over medium-high heat for 2-3 minutes.
  6. Once boiling, reduce heat to low, cover the skillet, and let it simmer for about 15 minutes.
  7. Remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover and let rest for 2-3 minutes.
  8. Garnish with fresh chopped cilantro, avocado slices, and red pepper flakes before serving.

Nutrition

Serving: 1bowlCalories: 680kcalCarbohydrates: 75gProtein: 45gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 850mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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