Salsa Verde Chicken & Rice Skillet
Experience the cozy comfort of Salsa Verde Chicken & Rice Skillet, a delightful one-pan meal perfect for busy weeknights. In just 30 minutes, you can whip up a hearty dish that combines tender chicken with zesty salsa verde and fluffy rice, creating an explosion of flavors that will please the whole family. This recipe is not only quick to prepare but also highly customizable, allowing you to add your favorite veggies or adjust the spice level. Enjoy a nutritious, protein-packed meal without the hassle of extensive cleanup!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup diced yellow onion
- 3 minced garlic cloves
- 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.
- Sauté onions and garlic until fragrant.
- Mix spices in a bowl and add to the pan; stir well.
- Combine black beans, corn, chicken, green chiles, broth, salsa verde, and rice; stir until mixed.
- Bring to a boil for 2–3 minutes. Reduce heat to low and cover; cook for 15 minutes.
- Check if rice is tender; add more time if needed.
- Top with cheese; cover for another 2–3 minutes until melted.
- Garnish with cilantro and optional avocado slices before serving.
Nutrition
- Serving Size: 1/4 of skillet (275g)
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 70mg