Salsa Verde Chicken Rice Skillet (Print-Friendly Format)
One-pan chicken, rice, salsa verde, and veggies create a flavorful, hearty meal in just 30 minutes.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups (about 250g) shredded rotisserie chicken
02 -
1 cup (150g) yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tablespoon (15ml) extra virgin olive oil
05 -
440g salsa verde
06 -
113g canned diced green chiles, drained
07 -
1 cup (190g) white long grain rice
08 -
2 cups (480ml) chicken broth
09 -
1 cup (90g) shredded Monterey Jack cheese
10 -
1 can (425g) black beans, rinsed and drained
11 -
120g roasted corn
→ Spices and Seasonings
12 -
1 teaspoon (5g) chili powder
13 -
1 teaspoon (5g) sea salt
14 -
1/2 teaspoon (1g) ground cumin
15 -
1/2 teaspoon (2g) garlic powder
16 -
dash of black pepper
→ Fresh Garnishes
17 -
3 tablespoons (12g) chopped cilantro
18 -
Sliced avocado (optional)
19 -
Red pepper flakes (optional)
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and diced yellow onion; sauté until fragrant and translucent, about 2-3 minutes.
02 -
Blend chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle the spice mixture over the sautéed aromatics, stirring well for even coating.
03 -
Add black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice to the skillet. Stir thoroughly to combine all ingredients.
04 -
Raise heat to bring mixture to a gentle boil for 2-3 minutes. Reduce to low, cover with a lid, and simmer for 15 minutes. Check rice for doneness; continue simmering if necessary until liquid is absorbed and rice is tender.
05 -
Remove skillet from heat. Spread shredded Monterey Jack cheese evenly over the surface, cover, and let stand for 2–3 minutes until the cheese melts. Top with cilantro, avocado slices, and red pepper flakes before serving.
# Extra Tips:
01 -
Ensure the rice is fully cooked and all liquid is absorbed before adding the cheese for a perfect skillet texture.