Description
Salsa Verde Chicken & Rice Skillet is the ultimate weeknight meal that brings bold flavors and wholesome ingredients right to your dinner table. In just 30 minutes, this one-pan dish combines tender shredded chicken with zesty salsa verde, creamy cheese, and nutritious beans for a satisfying meal that everyone will love. It’s versatile enough to serve on its own or topped with fresh avocado and cilantro for an extra burst of flavor. Perfect for busy nights or cozy family gatherings, this recipe is your go-to solution for a delicious dinner that requires minimal cleanup.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 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
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic and diced onions until fragrant.
- Mix chili powder, sea salt, cumin, garlic powder, and black pepper; add to the skillet.
- Combine black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice; stir well.
- Bring to a boil for 2-3 minutes; reduce heat to low and cover for 15 minutes.
- Check rice doneness; add more time if necessary.
- Once cooked, sprinkle cheese on top; cover until melted (2-3 minutes).
- Top with cilantro and avocado if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg