Description
This Salsa Verde Chicken & Rice Skillet is a one-pan wonder made with tender chicken, zesty salsa verde, and melted cheese—perfect for weeknights.
Ingredients
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 cup shredded monterey jack cheese
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
3 tbsp cilantro
optional toppings: avocado, red pepper flakes
Instructions
1. Heat oil in a skillet and sauté onion for 3–4 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in uncooked rice and toast for 2 minutes.
4. Add salsa verde, green chiles, broth, and spices. Stir well.
5. Bring to a boil, then reduce heat and cover. Cook 15–18 minutes.
6. Stir in shredded chicken, beans, and corn. Simmer 5 minutes.
7. Top with cheese and cover until melted.
8. Garnish with cilantro and optional toppings. Serve hot.
Notes
You can use leftover chicken or swap in shredded turkey.
Make it spicier by adding jalapeños or chipotle.
Great as leftovers or as filling for tacos or burritos.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg