Salsa Verde Chicken & Rice Skillet for Easy Weeknight Wins

Salsa Verde Chicken & Rice Skillet is a savory, one-pan dish that offers convenience and flavor for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Skillet

1 cup Salsa Verde Opt for your favorite brand for convenience.
1 medium Yellow Onion Provides a fragrant base for flavor; substitute with shallots for a milder taste.
2 cloves Garlic Cloves Use garlic powder if fresh is unavailable.
2 cups Shredded Rotisserie Chicken Can swap with cooked chicken breast for freshness.
1 can Diced Green Chiles Adds mild heat and flavor; substitute with bell peppers if preferred.
1 cup Chicken Broth Vegetable broth works for a vegetarian version.
1 cup Roasted Corn Canned corn can be used as an alternative.
1 cup Black Beans Can substitute with kidney beans or omit for a lighter meal.
1 cup Shredded Monterey Jack Cheese Use cheddar for a sharper flavor.
1 cup Long Grain White Rice Avoid substitutions that require longer cooking times.
1/4 cup Cilantro Substitute with parsley if desired.

For the Seasoning

1 teaspoon Chili Powder Adjust based on your heat preference.
1 teaspoon Cumin Brings an earthy note; omit if unavailable.
1/2 teaspoon Garlic Powder Fresh garlic can be used for a stronger taste.
to taste Sea Salt Always adjust to taste.
1 tablespoon Extra Virgin Olive Oil Use any neutral cooking oil if needed.
to taste Dash of Black Pepper Adjust according to your taste.

Optional Enhancements

1 medium Avocado Adds creaminess.
to taste Red Pepper Flakes Sprinkle according to your spice tolerance.

Equipment

Medium Skillet

Method

Cooking Instructions

Heat 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat until shimmering.
Add one diced yellow onion and two minced garlic cloves to the skillet, and sauté for about 3-4 minutes until the onion is translucent.
In a small bowl, combine 1 teaspoon of chili powder, 1 teaspoon of cumin, and a dash of garlic powder and black pepper. Sprinkle into the skillet and stir for another minute.
Stir in 1 cup of black beans, 1 cup of roasted corn, and 2 cups of shredded rotisserie chicken, followed by 1 can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde.
Fold in 1 cup of long grain white rice and bring to a gentle boil over medium-high heat for about 2-3 minutes.
Reduce heat to low, cover tightly, and let it simmer for about 15 minutes.
Remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese on top, then cover for 2-3 minutes until melted.
Garnish with freshly chopped cilantro and slices of avocado; serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This dish stores well in an airtight container for up to 4 days. Reheat gently in the microwave to maintain flavors and textures.

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