Salsa Verde Chicken & Rice Skillet – Easy, Protein-Packed Weeknight Dinner 🌿🍗
This Salsa Verde Chicken & Rice Skillet is perfect for an easy weeknight dinner. Packed with protein and flavor, it combines tender shredded chicken, rice, beans, corn, cheese, and zesty salsa verde for a quick, one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) 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
- Heat olive oil in a pan over medium heat. Add minced garlic and diced onion.
- Mix together chili powder, salt, cumin, garlic powder, and black pepper. Add to pan and cook until fragrant.
- Add black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix well.
- Bring to a boil for 2-3 minutes, then reduce heat to a simmer. Cover and cook for 15 minutes.
- Check that rice is cooked through; simmer longer if needed until rice has absorbed liquid.
- Turn off heat, sprinkle cheese over top, cover, and let melt 2-3 minutes.
- Garnish with cilantro, avocado, and red pepper flakes before serving.
Notes
- Use leftover rotisserie chicken to save time.
- Adjust spice level with more or less chili powder or salsa verde.
- For extra flavor, lightly toast the rice before adding liquids.