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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet
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Indulge in the vibrant flavors of this Salsa Verde Chicken & Rice Skillet, a delightful one-pan meal that brings family and friends together around the table. This dish combines tender shredded chicken, zesty salsa verde, and nutritious black beans, all cooked to perfection in just 30 minutes. It’s not only quick to prepare but also packed with protein and customizable to suit any taste preference. Whether you’re whipping it up for a busy weeknight dinner or meal prepping for the week ahead, this skillet is sure to become a staple in your kitchen. Enjoy a bowl of comfort that’s both satisfying and nourishing!

Ingredients

Scale
  • 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 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté diced onion and minced garlic until fragrant.
  3. Mix spices (chili powder, sea salt, cumin, garlic powder, black pepper) in a bowl and add to the skillet.
  4. Stir in shredded chicken, black beans, roasted corn, green chiles, rice, salsa verde, and chicken broth until combined.
  5. Bring to a boil for 2-3 minutes; then reduce heat to low and cover for 15 minutes.
  6. Check rice doneness; if needed, adjust cooking time or liquid.
  7. Once done, top with shredded cheese and cover until melted (2-3 minutes).
  8. Serve garnished with cilantro and optional toppings like avocado.

Nutrition

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