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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: Quick & Flavorful Dinner

A quick, flavorful meal featuring tender chicken, zesty salsa verde, and fluffy rice. Perfect for a hearty weeknight dinner or meal prep, promising delicious leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 cup Salsa Verde Try a different green salsa for a unique twist.
  • 1 medium Yellow Onion Substitute with white onion if necessary.
  • 2 cloves Garlic Cloves Garlic powder can be used as an alternative.
  • 2 cups Shredded Rotisserie Chicken Diced cooked chicken breast is a lighter option.
  • 1 can Diced Green Chiles Substitute with jalapeños for more spice.
  • 1 cup Chicken Broth Vegetable broth can be used for vegetarian-friendly.
  • 1 cup Roasted Corn Use fresh or frozen corn if available.
  • 1 can Black Beans Substitute with kidney beans or omit for lighter meal.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or co-jack cheese can be used for different flavor.
  • 1 cup Long Grain White Rice Do not substitute with quick-cooking rice varieties.
  • 1/4 cup Cilantro Can be omitted for those who dislike cilantro.
  • 1 teaspoon Chili Powder Taco seasoning can serve as a substitute.
  • 1 teaspoon Cumin Omit if unavailable.
  • 1 teaspoon Garlic Powder Use fresh garlic to enhance the flavor.
  • 1 teaspoon Sea Salt Regular salt can be used if sea salt isn’t available.
  • 1 tablespoon Extra Virgin Olive Oil Canola oil is a suitable substitute.
  • dash Black Pepper Adjust to your preference.

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Add 1 chopped yellow onion and 2 minced garlic cloves, stirring frequently for 3-4 minutes until the onion is translucent and fragrant.
  3. In a small bowl, mix 1 teaspoon each of chili powder and cumin with a sprinkle of sea salt and dash of black pepper. Add to the skillet and stir for 1-2 minutes.
  4. Stir in 1 can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, and 1 can of diced green chiles. Pour in 1 cup of chicken broth and 1 cup of salsa verde, then add 1 cup of long grain white rice.
  5. Increase the heat to bring the mixture to a boil, allowing it to bubble for 2-3 minutes before reducing the heat.
  6. Lower the heat to a gentle simmer, cover the skillet, and let cook for about 15 minutes.
  7. After 15 minutes, check the rice for doneness. If tender, move to the next step. If still firm, cover it and cook for an additional 3-5 minutes.
  8. Remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover again for 2-3 minutes to allow the cheese to melt.
  9. Garnish with freshly chopped cilantro, sliced avocado, and a sprinkle of red pepper flakes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This dish stores well in an airtight container for up to 3 days. Always check for spoilage before consuming leftovers.

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