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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

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Salsa Verde Chicken & Rice Skillet is a vibrant, one-pan meal that brings the robust flavors of Mexican cuisine right to your dinner table. This dish combines tender shredded chicken with zesty salsa verde, fluffy rice, and hearty black beans—all cooked together for a comforting yet quick weeknight dinner. With just 30 minutes from start to finish, this recipe is perfect for busy families or anyone craving a satisfying meal without the hassle. Plus, it’s versatile, allowing you to customize ingredients based on what you have on hand. Garnish with fresh cilantro and creamy avocado for an extra touch of flavor!

Ingredients

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  • 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 olive oil in a large pan over medium heat.
  2. Sauté minced garlic and diced onion until fragrant and translucent.
  3. Mix spices (chili powder, sea salt, cumin, garlic powder, black pepper) in a small bowl and add to the pan.
  4. Add drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice; stir gently to combine.
  5. Bring to a gentle boil for 2-3 minutes before reducing heat to low. Cover and simmer for 15 minutes.
  6. Check rice doneness; if needed, cook an additional minute or two.
  7. Top with shredded cheese and cover until melted (about 2–3 minutes).
  8. Garnish with fresh cilantro and optional toppings like avocado or red pepper flakes before serving.

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