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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: Quick, Flavorful Dinner!

Salsa Verde Chicken & Rice Skillet is a quick, one-pan meal packed with protein and veggies, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Substitute with your favorite salsa if preferred.
  • 1 medium Yellow Onion Can be swapped with shallots for a milder flavor.
  • 3 cloves Garlic Cloves Use garlic powder in a pinch if fresh is unavailable.
  • 2 cups Shredded Rotisserie Chicken Alternative: use cooked shredded chicken breast for a leaner option.
  • 1 can Diced Green Chiles Adjust the amount based on your spice preference.
  • 1 cup Chicken Broth Substitute with vegetable broth for a vegetarian version.
  • 1 cup Roasted Corn You can use fresh or frozen corn.
  • 1 can Black Beans Feel free to swap in kidney beans for variety.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or Cotija are great alternatives.
  • 1 cup Long Grain White Rice Avoid other types of rice that take longer to cook.
  • 1 cup Cilantro Omit if you’re not a fan, or use parsley as a substitute.
  • 1 teaspoon Chili Powder Adjust according to your taste for spice levels.
  • 1 teaspoon Cumin Can be omitted if unavailable.
  • 1 teaspoon Garlic Powder Replace it with fresh garlic if desired.
  • ½ teaspoon Sea Salt Adjust to your personal taste.
  • 2 tablespoons Extra Virgin Olive Oil Substitute with any neutral oil if preferred.
  • 1 dash Black Pepper Adjust to taste.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Sauté for about 3-4 minutes until soft and translucent.
  2. In a small bowl, mix 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and ½ teaspoon of sea salt. Add to the skillet and cook for 1 minute.
  3. Stir in 1 can of black beans, 1 cup of roasted corn, and 2 cups of shredded rotisserie chicken. Add 1 can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde. Mix well.
  4. Add 1 cup of long grain white rice and mix thoroughly. Bring to a gentle boil over medium-high heat.
  5. Once boiling, reduce heat to low and cover the skillet. Let it simmer for 15 minutes.
  6. Remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover again for 2-3 minutes until cheese melts.
  7. Uncover, add cilantro and serve warm, optionally adding sliced avocado and red pepper flakes.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 780mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 300IUVitamin C: 7mgCalcium: 300mgIron: 3.5mg

Notes

This dish is customizable; feel free to use your choice of protein and vegetables based on your preference.

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