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Salsa Verde Chicken and Rice Skillet meal served in a skillet

Salsa Verde Chicken & Rice Skillet

This one-pan Salsa Verde Chicken & Rice Skillet is packed with flavor, combining tender chicken, zesty salsa verde, and fluffy rice, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups shredded rotisserie chicken You can substitute with fresh chicken, just ensure it’s cooked thoroughly.
Veggies
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
Rice/Grains
  • 1 cup white long grain rice
Sauce
  • 15.5 oz salsa verde
  • 2 cups chicken broth Make sure it's gluten-free if required.
Canned Goods
  • 1 can black beans, rinsed and drained Rinse to remove excess sodium.
  • 0.5 cup roasted corn
Toppings
  • 1 tbsp extra virgin olive oil For sautéing.
  • 1 cup shredded Monterey Jack cheese Can be omitted for a dairy-free option.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Add minced garlic and diced onion to the skillet, cooking until fragrant.
  3. Stir in chili powder, sea salt, cumin, garlic powder, and black pepper.
Cooking
  1. Add black beans, roasted corn, shredded chicken, chicken broth, salsa verde, and rice to the skillet. Mix well.
  2. Increase heat and bring the mixture to a boil for 2-3 minutes.
  3. Reduce heat to a simmer, cover the skillet, and cook for 15 minutes.
  4. After 15 minutes, check if the rice is cooked; if not, continue cooking until tender.
  5. Turn off the heat, sprinkle shredded cheese on top, and cover until melted.
  6. Garnish with cilantro before serving.

Notes

Serve with avocado slices or guacamole for a creamy contrast. Top with fresh cilantro and lime wedges for added brightness. Pair with a side salad or chips and salsa for a complete meal.