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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 people
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon extra-virgin olive oil
  • 15.5 ounces salsa verde
  • 1 can 4 ounces diced green chiles
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans rinsed and drained
  • 1/2 cup roasted corn
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • A dash of black pepper
  • 3 tablespoons chopped fresh cilantro
  • Optional toppings
  • Sliced avocado
  • Red pepper flakes
  • Fresh lime wedges

Method
 

  1. Sauté the aromatics: Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
  2. Season the base: Combine the chili powder, cumin, garlic powder, sea salt, and black pepper. Stir the seasonings into the onion mixture.
  3. Add the main ingredients: Stir in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked rice. Mix until evenly combined.
  4. Bring to a boil: Let the mixture boil gently for 2–3 minutes.
  5. Cover and simmer: Reduce the heat to low, cover the skillet with a lid, and cook for 15 minutes. Check whether the rice is tender; if necessary, continue cooking in short intervals until done. Add a little hot broth or water if the pan becomes too dry before the rice is cooked.
  6. Melt the cheese: Once the rice is tender and the liquid has been absorbed, turn off the heat. Sprinkle Monterey Jack cheese over the top and cover for 2–3 minutes, until melted.
  7. Garnish and serve: Finish with chopped cilantro and, if desired, sliced avocado, red pepper flakes, or lime wedges. Serve warm.

Notes

Use long-grain white rice for the intended cooking time. Other rice varieties may need different amounts of liquid and longer cooking.
Keep the skillet covered while the rice simmers to retain steam.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat with a splash of broth or water until thoroughly hot.
Salt levels vary between salsa verde and chicken broth, so taste before adding extra salt next time.
Cooking time can vary depending on the skillet, stove, and rice brand.