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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 quick and satisfying weeknight meal that’s packed with flavor and protein. This one-pan recipe combines tender shredded rotisserie chicken with zesty salsa verde, aromatic spices, and hearty rice. Perfect for busy evenings or meal prep, it offers endless customization options to suit your family’s tastes. Serve with avocado, cheese, and fresh cilantro for a complete dish that everyone will love.

Ingredients

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  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 15.5 oz salsa verde
  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans, rinsed and drained
  • 1 tbsp extra virgin olive oil
  • 1 can (4oz) diced green chiles
  • 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 skillet over medium heat.
  2. Sauté minced garlic and diced onion until fragrant.
  3. Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a bowl. Add to the skillet.
  4. Stir in black beans, roasted corn, chicken, green chiles, chicken broth, salsa verde, and rice.
  5. Bring to a boil for 2-3 minutes; then reduce heat to simmer and cover for 15 minutes.
  6. Check rice doneness; if necessary, cook longer.
  7. Once cooked, sprinkle cheese on top and cover until melted (about 2–3 minutes).
  8. Garnish with cilantro and avocado before serving.

Nutrition

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