Salsa Verde Chicken & Rice Skillet

The aroma of warm, savory spices fills your kitchen as you prepare a comforting dish that brings a delightful fusion of flavor. This Salsa Verde Chicken & Rice Skillet is a quick, one-pan meal that comes together in just 30 minutes, making it an ideal choice for busy weeknights when you crave something hearty yet effortless. The combination of rotisserie chicken, zesty salsa verde, and melting cheese transforms simple ingredients into a satisfying dish.

This recipe is perfect for families, busy professionals, and anyone looking for a wholesome, delicious meal that doesn’t require a lot of fuss. Whether you’re cooking for a cozy family dinner or meal prepping for the week, this skillet dish can be made ahead and stored for easy reheating.

Why You’ll Love This Recipe

• It’s a one-pan wonder, minimizing cleanup time.
• The salsa verde adds a refreshing kick that elevates the dish.
• You can customize it with your favorite toppings for extra flavor.
• This meal is ready in just 30 minutes, perfect for busy days.

What You’ll Need

Gather these ingredients to create a flavorful, satisfying dish.

For the Skillet

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 15.5 oz salsa verde
• 1 can (4 oz) diced green chiles
• 1 cup white long grain rice
• 2 cups chicken broth

For Toppings

• 1 cup shredded monterey jack cheese
• 1 can black beans, rinsed and drained
• 1/2 cup roasted corn
• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Dash of black pepper
• 3 tbsp cilantro, optional

Optional toppings: avocado, red pepper flakes

Substitutions & Swaps

• Use any cooked chicken instead of rotisserie.
• Swap brown rice for white for added fiber.
• Try green salsa for a different flavor.
• Replace monterey jack with cheddar cheese.

How to Make It

Creating this delicious dish is straightforward and quick.

Heat Olive Oil

Heat olive oil in a pan over medium heat.

Sauté Onions and Garlic

Add minced garlic and diced yellow onion to the pan. Sauté until fragrant, about 3-5 minutes.

Combine Ingredients

Mix together chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl. Pour in the drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix thoroughly to combine.

Boil and Simmer

Bring the mixture to a boil for 2-3 minutes before reducing the heat to a simmer. Cover the pan and set a timer for 15 minutes.

Check Rice

Once the timer goes off, check that the rice is cooked through. If needed, set a timer for additional minutes until fully cooked.

Melt Cheese

When the rice has absorbed the liquid and is tender, turn off the heat. Top with shredded cheese and cover the pan to let it melt for 2-3 minutes.

Garnish and Serve

Once the cheese has melted, top with cilantro, avocado, and red pepper flakes. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Use leftover chicken for a quicker prep time.
• Adjust spices according to your heat preference.
• Let the dish sit covered after cooking for extra flavor melding.
• Garnish just before serving for the best presentation.

Serving Suggestions

• Serve with fresh avocado slices for creaminess.
• Pair with a side salad for a light meal.
• Great for gatherings, just double the recipe!