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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A Quick Comfort Meal

Salsa Verde Chicken & Rice Skillet is a quick, one-pan meal bursting with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Adds vibrant flavor and moisture to the dish; substitute with your favorite variety if desired.
  • 1 medium Yellow Onion Provides a sweet and aromatic base flavor when sautéed.
  • 3 cloves Garlic Cloves Enhances the overall taste and adds depth; use garlic powder as an alternative if needed.
  • 2 cups Shredded Rotisserie Chicken Offers convenience and protein; can be substituted with homemade cooked chicken.
  • 1 can Diced Green Chiles Adds a mild kick and flavor; alternatively, use jalapeños for added heat.
  • 1.5 cups Chicken Broth Serves as the cooking liquid for rice, adding richness; use vegetable broth for a vegetarian option.
  • 1 cup Roasted Corn Provides sweetness and texture; replace with fresh or frozen corn if necessary.
  • 1 can Black Beans Contributes fiber and protein; can swap with pinto beans if desired.
  • 1 cup Shredded Monterey Jack Cheese Melts beautifully over the dish, enhancing creaminess; feel free to use cheddar or dairy-free cheese for substitutions.
  • 1 cup Long Grain White Rice The main carbohydrate in the dish, ensuring quick cooking; avoid using brown rice as it requires longer cooking.
  • 1/4 cup Cilantro Fresh herb garnish for brightness; omit if not a fan.
  • 1 teaspoon Chili Powder Adds warmth and flavor; paprika can serve as a less spicy alternative.
  • 1 teaspoon Cumin Imparts a classic savory taste, essential in many Mexican dishes.
  • 1/2 teaspoon Garlic Powder A backup for fresh garlic; can be adjusted for taste.
  • 1/2 teaspoon Sea Salt Enhances all flavors in the dish.
  • 2 tablespoons Extra Virgin Olive Oil Used for sautéing; can be replaced with an oil of your choice.
  • 1 dash Black Pepper Adds flavor; adjust to your preference.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 2-3 minutes until translucent.
  2. Combine 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of sea salt, and a dash of black pepper in a small bowl. Sprinkle into the skillet and stir for about 1 minute.
  3. Add 1 can of rinsed black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1.5 cups of chicken broth, 1 cup of salsa verde, and 1 cup of long grain white rice. Stir to combine.
  4. Bring to a boil over medium-high heat for about 2-3 minutes. Then reduce heat to low, cover, and simmer for 15 minutes.
  5. After 15 minutes, check the rice for doneness. If still firm or liquid is present, cover and cook for an additional 2-5 minutes.
  6. Once rice is cooked, turn off the heat and sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover to melt cheese, approximately 2-3 minutes.
  7. Garnish with fresh cilantro, sliced avocado, and a dash of red pepper flakes if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For freezing, store in a freezer-safe container for up to 3 months.

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