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
- Heat Oil: Add olive oil to a pan and heat over medium heat.
- Sauté Aromatics: Add minced garlic and diced yellow onion to the pan and cook until softened and fragrant.
- 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.
- 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.
- Bring to Boil: Increase heat and bring the mixture to a boil, cooking for 2-3 minutes.
- Simmer: Reduce heat to low, cover with a lid, and simmer for 15 minutes to allow rice to cook.
- 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.
- 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.
- 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