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Salsa Verde Chicken & Rice Skillet Recipe

ByLily
Jump to Recipe· 4.7 from 8 reviews

Let me tell you, this Salsa Verde Chicken & Rice Skillet Recipe has become one of my absolute weeknight heroes. It’s that kind of meal that feels cozy, comforting, and a little bit special without demanding hours in the kitchen. Plus, it’s the perfect one-pan dish when you want something hearty, flavorful, and effortlessly satisfying.

Whether you’re juggling busy evenings or craving something zesty for casual gatherings, this recipe checks all the boxes. The way the salsa verde infuses every bite with bright, tangy goodness paired with tender shredded chicken and fluffy rice just melts me every time. I’m excited to share all my tips so you can nail it on your first go—and love every bite.

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Why This Recipe Works

  • One-Skillet Simplicity: Everything cooks in one pan, saving time and cleanup.
  • Flavor-Packed Layers: Salsa verde, spices, and veggies blend for a vibrant, comforting taste.
  • Versatile & Adaptable: You can easily swap ingredients based on what you have on hand or your preferences.
  • Balanced Meal: Protein, veggies, and carbs come together in perfect harmony for a satisfying dinner.
A light gray pan filled with a layered dish that includes a base of shredded chicken mixed with white rice, black beans, and yellow corn, topped with melted white cheese that covers the surface unevenly. Bright green chopped herbs are sprinkled all over, along with two small slices of light green avocado placed on top. Red pepper flakes add small red spots for a bit of contrast. The pan sits on a light brown wooden table with a white cloth to the right and a small green bowl filled with herbs in the background, against a window showing some greenery outside. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Salsa Verde Chicken & Rice Skillet Recipe plays a special role, contributing to a dish that’s burstin’ with flavor and texture. When shopping, look for good quality salsa verde and fresh spices—they really make a difference here.

  • Shredded rotisserie chicken: Saves cooking time and adds moist, tender protein right off the bat.
  • Yellow onion: Adds natural sweetness and depth when softened with garlic.
  • Garlic cloves: Bring aromatic warmth that wakes up the whole dish.
  • Extra virgin olive oil: Perfect for gently sautéing aromatics without overpowering flavors.
  • Salsa verde (15.5oz can): The star ingredient—adds tangy, herbal zest that brightens everything.
  • Diced green chiles (4oz can): Kick up the heat without overwhelming the dish.
  • White long grain rice: A sturdy base that cooks up fluffy and soaks up all the savory juices.
  • Chicken broth: Infuses the rice with savory depth and keeps it moist.
  • Shredded monterey jack cheese: Melts into a creamy, slightly salty topping adding richness.
  • Black beans: Add hearty texture and earthy flavor, plus fiber.
  • Roasted corn: Sweetness and a tiny bit of crunch that livens up each bite.
  • Chili powder, sea salt, cumin, garlic powder, black pepper: These spices build layers of smoky, savory notes to enhance the salsa verde.
  • Cilantro: Bright, fresh herbaceous finish that lifts the whole dish.
  • Optional toppings (avocado, red pepper flakes): Creaminess and extra heat optional but highly recommended!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love giving this Salsa Verde Chicken & Rice Skillet Recipe a personal twist depending on the mood or what’s lurking in my fridge. It’s so adaptable, you’ll enjoy making it your own—whether swapping veggies, adjusting spice levels, or turning it into a meatless delight.

  • Variation: I’ve swapped the rotisserie chicken for shredded pork once, and it worked beautifully with the salsa verde’s tanginess.
  • Vegetarian option: Omit the chicken and add extra black beans or even sautéed mushrooms for a plant-based version that’s just as hearty.
  • Extra spice: Toss in diced jalapeños or a dash of chipotle powder if you want a smoky, fiery kick.
  • Cheese alternatives: Monterey jack is melty and mild, but queso fresco or cheddar can change the flavor profile nicely.

Step-by-Step: How I Make Salsa Verde Chicken & Rice Skillet Recipe

Step 1: Build Your Flavor Base

Start by heating your olive oil over medium heat in a large skillet. Toss in the minced garlic and diced yellow onion, stirring gently so they soften without browning. The goal here is to unlock their sweetness and fragrance—that moment when your kitchen starts to smell amazing is a sure sign you’re on the right track!

Step 2: Spice It Up

Mix chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl, then sprinkle them over your aromatics. Stir well to coat everything evenly and let the spices bloom for about a minute. This little step brings out the depth of flavor that makes this skillet dish sing.

Step 3: The Magic Comes Together

Now, add rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Give it all a good stir so everything’s combined snugly. Turn the heat up a bit to bring the mixture to a gentle boil—keep an eye on it; this usually takes 2-3 minutes.

Step 4: Simmer & Settle

Once boiling, reduce the heat to low, cover the pan, and set a timer for 15 minutes. Resist the temptation to lift the lid early—the steam is cooking your rice and melding flavors! After 15 minutes, check the rice; if it’s still a bit firm, cover and let it go another 5 minutes or so.

Step 5: Cheese & Finish

When your rice is tender and all the liquid has absorbed, turn off the heat. Sprinkle shredded Monterey Jack cheese over the top and cover again for 2-3 minutes to melt it perfectly. Finally, scatter fresh cilantro and your choice of avocado slices and red pepper flakes for a fresh and exciting finish.

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Tips from My Kitchen

  • Use Day-Old Rice for Texture: For an even better texture, I sometimes substitute with leftover rice but reduce the cooking liquid accordingly.
  • Don’t Rush the Simmer: Letting the rice fully absorb all that salsa verde and broth flavor is key—patience pays off!
  • Taste As You Go: If your salsa verde is extra salty or spicy, adjust the seasonings to balance the flavors.
  • Avoid Burnt Bottoms: Use a good quality non-stick pan or add a splash more broth if it looks too dry before the rice is fully cooked.

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

Salsa Verde Chicken & Rice Skillet Recipe - Recipe Image

Garnishes

I swear by a handful of fresh cilantro and creamy avocado slices to brighten up this Salsa Verde Chicken & Rice Skillet Recipe. Sometimes I sprinkle red pepper flakes for an extra kick, but guacamole or a dollop of sour cream works beautifully, too—whatever makes you happiest!

Side Dishes

This recipe pairs wonderfully with light sides like a crisp green salad or charred veggies. On weekends, I like serving it alongside warm tortillas for scooping or even some crunchy tortilla chips if we’re snacking.

Creative Ways to Present

For parties, I’ve spooned this into individual mini skillet dishes and topped with a sprig of cilantro and slices of colorful radish—such an easy yet impressive presentation. It’s also great layered in bowls for a vibrant family-style dinner.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftovers to an airtight container and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, making it a fantastic lunch option the next day.

Freezing

Freezing works well if you want to prep ahead. Just portion it out into freezer-safe containers, flash freeze first if you can, then store for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stovetop with a splash of broth or water to loosen it up, stirring occasionally to prevent sticking. Microwave works too—just cover loosely and check midway to stir for even heating.

FAQs

  1. Can I use uncooked chicken instead of rotisserie chicken?

    Absolutely! If using raw chicken breasts or thighs, brown them in the skillet first, then set aside while you cook the aromatics and spices. Add the chicken back in with the rice and liquid, then cover and simmer longer—usually about 25-30 minutes—to make sure the chicken is cooked through and rice is tender.

  2. What’s the best rice to use for this skillet recipe?

    Long grain white rice works beautifully because it stays fluffy and absorbs the salsa verde flavors well. You could try brown rice but expect longer cooking times and a chewier texture.

  3. Can I make this recipe spicier?

    Definitely! Add chopped jalapeños, a pinch or two of cayenne pepper, or extra red pepper flakes when you’re seasoning the aromatics. Just be cautious about heat if you’re serving to kids or sensitive eaters.

  4. Is this recipe gluten-free?

    Yes! All the ingredients are naturally gluten-free, but double-check your salsa verde and broth labels to ensure no gluten-containing additives have sneaked in.

  5. How can I make this recipe vegetarian or vegan?

    Instead of chicken and chicken broth, use vegetable broth and add more black beans, corn, or your favorite plant-based protein like tofu or tempeh. Skip the cheese or use vegan cheese to keep it fully plant-based.

Final Thoughts

I genuinely love how this Salsa Verde Chicken & Rice Skillet Recipe fits into my busy life while still feeling like a home-cooked hug on a plate. I hope it becomes one of your go-to dinners too—easy to whip up, full of bold flavors, and so satisfying. Give it a try, tweak it your way, and enjoy every comforting, tasty bite!

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Salsa Verde Chicken & Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

A flavorful and comforting one-pan Salsa Verde Chicken & Rice Skillet recipe featuring shredded rotisserie chicken, black beans, roasted corn, and a blend of spices cooked together with salsa verde and rice for a quick and easy meal topped with melted Monterey Jack cheese and fresh cilantro.

Ingredients

Units Scale

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, 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
  • 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 Toppings

  • Avocado slices
  • Red pepper flakes

Instructions

  1. Heat Oil: Add olive oil to a pan and heat over medium heat.
  2. Sauté Aromatics: Add minced garlic and diced yellow onion to the pan and cook until softened and fragrant.
  3. Add Spices: Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then add the mixture to the pan with garlic and onion, stirring until fragrant.
  4. Add Ingredients: Pour in drained and rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything together to combine thoroughly.
  5. Bring to Boil: Increase heat and bring the mixture to a boil, cooking for 2-3 minutes.
  6. Simmer: Reduce heat to low, cover with a lid, and simmer for 15 minutes to allow rice to cook.
  7. Check Rice: After 15 minutes, check if rice is fully cooked. If not, continue simmering for a few more minutes with the lid on until liquid is absorbed and rice is tender.
  8. Add Cheese: Turn off the heat, sprinkle shredded Monterey Jack cheese evenly over the skillet, then cover with the lid to let the cheese melt for 2-3 minutes.
  9. Garnish and Serve: Remove lid, top the dish with chopped cilantro, avocado slices, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy.

Notes

  • Use rotisserie chicken for convenience and added flavor, but cooked shredded chicken breast works as well.
  • If you prefer a spicier dish, increase the amount of diced green chiles or red pepper flakes.
  • For a vegetarian version, omit the chicken and substitute the chicken broth with vegetable broth.
  • Make sure to rinse the black beans to reduce sodium content and improve flavor.
  • If rice isn’t fully cooked after 15 minutes, add a splash of water or broth and continue cooking to avoid burning.
  • Feel free to swap Monterey Jack with Mexican blend or cheddar cheese based on preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: 370 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 30 g
  • Cholesterol: 55 mg

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