Best Salsa Verde Chicken and Rice Skillet Recipe

If you’re looking for a quick, hearty, and flavor-packed dinner, this Salsa Verde Chicken and Rice Skillet Recipe is the perfect solution. Packed with tender chicken, zesty salsa verde, hearty rice, and a delicious blend of spices, this dish offers a satisfying meal that comes together in just one pan. Whether you’re feeding the family or hosting a casual dinner, this recipe is sure to please.

Why This Recipe is So Popular

This Salsa Verde Chicken and Rice Skillet checks all the boxes for a great weeknight meal:

• One-Pan Wonder: You won’t have to worry about cleaning up multiple pots or pans. All the cooking is done in a single skillet, making the cleanup a breeze.

• Bold, Zesty Flavor: The salsa verde provides the perfect amount of tang and spice, while the cumin and chili powder add a layer of warmth and depth to the dish.

• Hearty & Filling: The addition of chicken, rice, black beans, and roasted corn makes this meal incredibly filling and satisfying.

• Customizable: From the choice of protein to the toppings, this dish is easily adaptable to suit different tastes and dietary preferences.

Whether you’re looking for a cozy dinner or a dish to serve at your next gathering, this Salsa Verde Chicken and Rice Skillet is sure to be a hit. Plus, it’s a one-pot meal, which means fewer dishes to wash!

Ingredients for Salsa Verde Chicken and Rice Skillet

The ingredients for this dish are simple but come together to create a rich, flavorful meal. Here’s what you’ll need:

• 2 cups shredded rotisserie chicken

• 1 cup yellow onion, diced

• 3 garlic cloves, minced

• 1 tablespoon extra virgin olive oil

• 15.5 oz salsa verde (choose your favorite brand or make your own)

• 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

• 1 teaspoon chili powder

• 1 teaspoon sea salt

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• Dash of black pepper

• 3 tablespoons cilantro (for garnish)

These ingredients are easy to find at your local grocery store, and many of them can be substituted based on what you have on hand. For example, you can use other types of cheese, like cheddar, or substitute ground turkey for the chicken.

Step-by-Step Instructions for Making Salsa Verde Chicken and Rice Skillet

Now that you have all your ingredients ready, it’s time to cook! Follow these simple steps to make this Salsa Verde Chicken and Rice Skillet:

Step 1: Sauté the Aromatics

Start by heating olive oil over medium heat in a large skillet. Add the diced yellow onion and minced garlic. Sauté for about 3-4 minutes until the onions are softened and translucent. This creates a savory, aromatic base that infuses the dish with flavor.

Step 2: Season and Layer in the Flavor

Once the onions and garlic are fragrant, it’s time to add the spices. In a small bowl, mix together chili powder, cumin, garlic powder, sea salt, and a dash of black pepper. Sprinkle this seasoning mix over the onions and garlic, stirring gently to coat them. As the spices cook, they’ll release their warm, earthy flavors, creating a rich foundation for the dish.

Step 3: Combine the Main Ingredients

Now, add the remaining ingredients to the skillet:

• Shredded rotisserie chicken

• Diced green chiles

• Black beans, roasted corn, and salsa verde

• Chicken broth

• White long-grain rice

Stir everything together to ensure that the rice is coated with the flavorful salsa verde sauce. The chicken, beans, and corn will blend seamlessly into the rice, creating a hearty mixture.

Step 4: Simmer the Rice and Absorb the Flavors

Bring the mixture to a gentle boil and let it cook for 2-3 minutes. This step helps the rice absorb the flavors from the broth and salsa verde. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes. Check the rice occasionally to make sure it absorbs all the liquid and becomes tender. If the rice isn’t quite done, let it cook for a few more minutes, adding a splash of broth if needed.

Step 5: Melt the Cheese and Add the Finishing Touches

When the rice is cooked and the liquid has been absorbed, it’s time to add the shredded Monterey Jack cheese. Sprinkle the cheese over the top of the dish and re-cover the skillet. Allow it to sit for 2-3 minutes until the cheese is fully melted and gooey. This adds a rich, creamy texture that balances the zesty salsa verde.

Step 6: Garnish and Serve

Once the cheese has melted, remove the skillet from the heat. Sprinkle the top with fresh cilantro for a burst of brightness. If you like, you can also add sliced avocado for extra creaminess and a dash of red pepper flakes if you prefer a bit more heat.

Now, your Salsa Verde Chicken and Rice Skillet is ready to be served! It’s a complete meal in one pan—flavorful, filling, and perfect for any occasion.

Tips and Variations for Your Salsa Verde Chicken and Rice Skillet

While this Salsa Verde Chicken and Rice Skillet is delicious as is, there are plenty of ways to tweak it to fit your preferences. Whether you’re looking to make it spicier, vegetarian, or experiment with different flavors, here are some expert tips and variations to try:

Tips for Success

• Rice Choice: For the best texture, use long-grain white rice. It’s fluffy and absorbs the liquid well. If you opt for brown rice, you’ll need to increase the cooking time and liquid. Start by adding an extra 1/2 cup of broth and checking for doneness at around 35 minutes.

• Rotisserie Chicken: To save time, use shredded rotisserie chicken. It’s flavorful, juicy, and ready to go. If you don’t have rotisserie chicken, you can use any cooked chicken—just shred it before adding to the skillet.

• Bold Salsa: Choose a salsa verde with a kick that you enjoy. The salsa is the heart of the dish, so a bold and flavorful salsa will make all the difference in the final taste.

• Don’t Rush the Spices: Allow the spices to bloom in the oil before adding the other ingredients. This helps bring out their full flavors and ensures your dish is well-seasoned from the start.

Variations

• Swap Proteins: If you’re not a fan of chicken, consider using ground turkey, shredded beef, or even leftover roast pork. Each protein will bring a different dimension of flavor to the dish.

• Go Vegetarian: Skip the chicken and double the black beans or toss in sautéed mushrooms for a vegetarian twist. You can also add extra vegetables like bell peppers, zucchini, or spinach for added color and nutrition.

• Cheese Swap: If you’re in the mood for a different flavor, try using cheddar cheese or pepper jack for a more intense, tangy flavor. If you want to keep it dairy-free, simply omit the cheese and consider adding a dairy-free cheese substitute.

• Heat Level: Adjust the heat level by using a spicier salsa verde or adding extra red pepper flakes or jalapeños. You can also serve with a drizzle of hot sauce for those who prefer more heat.

How to Serve Salsa Verde Chicken and Rice Skillet

This dish is hearty and filling on its own, but if you’d like to pair it with something, here are some great options:

• Garnishes: Add a burst of freshness with avocado slices, lime wedges, or a sprinkle of cilantro. A dash of red pepper flakes will add a nice touch of heat and color.

• Side Dishes: Pair the skillet with warm flour tortillas, a simple green salad, or crispy fried plantains for a complete meal. For a fun twist, serve with tortilla chips and guacamole or salsa as a side.

• Creative Presentation: If you’re feeling adventurous, spoon the mixture into halved bell peppers to make individual servings. Alternatively, you can stuff burritos with the skillet mixture for an easy lunch the next day, or even turn it into a nacho platter by piling the mixture onto tortilla chips and baking until bubbly.

Notes:

Use long-grain white rice for the fluffiest texture. If using brown rice, add extra liquid and increase the cooking time.

Rotisserie chicken is a great time-saver, but you can also use leftover chicken or cook your own.

Feel free to customize the dish by swapping out ingredients or adding more veggies.

Nutritional Facts (per serving):

Calories: 410 kcal

Fat: 17g

Saturated Fat: 7g

Carbohydrates: 38g

Fiber: 4g

Protein: 25g

Sugar: 4g

Sodium: 920mg

Cholesterol: 65mg

Storing and Reheating Salsa Verde Chicken and Rice Skillet

If you have leftovers, you’re in luck! This dish stores well and makes for a quick meal the next day.

• Storing Leftovers: Let the skillet cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. Perfect for lunch or a quick dinner!

• Freezing: You can also freeze this dish for later. Place cooled portions in freezer-safe containers or zip-top bags, pressing out excess air. The dish will last in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: For easy reheating, microwave individual servings with a splash of broth or water to prevent drying out. Alternatively, rewarm in a covered skillet over medium-low heat, adding a little more cheese or cilantro to freshen it up.

Salsa Verde Chicken and Rice Skillet Recipe

This Salsa Verde Chicken and Rice Skillet is a quick, flavorful one-pan meal. With tender chicken, zesty salsa verde, hearty rice, and melty cheese, it’s the perfect comfort food for any night of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5

Course: Stovetop]

Cuisine: Mexican-inspired

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion diced
• 3 garlic cloves minced
• 1 tablespoon 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
• 1 cup shredded Monterey Jack cheese
• 1 can black beans rinsed and drained
• 1/2 cup roasted corn
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Dash of black pepper
• 3 tablespoons cilantro for garnish

Method

 

1. Heat olive oil over medium heat in a large skillet. Add diced onion and minced garlic, sauté until the onion is soft and translucent.
2. In a small bowl, mix together chili powder, cumin, garlic powder, sea salt, and black pepper. Sprinkle this seasoning into the skillet, stirring for about 1-2 minutes until fragrant.
3. Add shredded chicken, diced green chiles, black beans, roasted corn, salsa verde, chicken broth, and white rice into the skillet. Stir everything together, ensuring the rice is well coated in the sauce.
4. Bring the mixture to a boil for 2-3 minutes, then reduce the heat to low. Cover the skillet and let it simmer for 15 minutes, or until the rice has absorbed the liquid and is tender.
5. Once the rice is cooked, turn off the heat and sprinkle shredded Monterey Jack cheese over the top. Cover the skillet again and let the cheese melt for 2-3 minutes.
6. Garnish with fresh cilantro, avocado slices, and red pepper flakes (optional). Serve hot!

Notes

Notes:

• Use long-grain white rice for the fluffiest texture. If using brown rice, add extra liquid and increase the cooking time.
• Rotisserie chicken is a great time-saver, but you can also use leftover chicken or cook your own.
• Feel free to customize the dish by swapping out ingredients or adding more veggies.

Nutritional Facts (per serving):

• Calories: 410 kcal
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 25g
• Sugar: 4g
• Sodium: 920mg
• Cholesterol: 65mg