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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A Cozy One-Pan Delight

A protein-packed Salsa Verde Chicken & Rice Skillet, ready in 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Choose your favorite brand or homemade for better taste.
  • 1 medium Yellow Onion Substitute with red onion for a different flavor profile.
  • 4 cloves Garlic Cloves Fresh garlic is preferable.
  • 2 cups Shredded Rotisserie Chicken Use cooked chicken breast or thighs if rotisserie isn't available.
  • 1 can Diced Green Chiles Adjust quantity for more heat.
  • 2 cups Chicken Broth Opt for low-sodium or vegetable broth to lighten the dish.
  • 1 cup Roasted Corn Frozen corn can also be used after rinsing.
  • 1 can Black Beans Rinse canned beans to reduce sodium intake.
  • 1 cup Shredded Monterey Jack Cheese Swap with cheddar or dairy-free cheese for a lighter option.
  • 1 cup Long Grain White Rice Ensure it’s used for quicker cooking.
  • 1/4 cup Cilantro Can be omitted if you prefer a non-herbal option.
  • 1 tbsp Chili Powder Adjust based on your heat preference.
  • 1 tsp Cumin Can be replaced with taco seasoning for added zest.
  • 1 tsp Garlic Powder Use fresh garlic for a more robust taste.
  • 1 tsp Sea Salt Adjust to taste.
  • 2 tbsp Extra Virgin Olive Oil Can substitute with avocado oil if desired.
  • 1/2 tsp Dash of Black Pepper Adjust according to your personal preference.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the Skillet: Begin by placing a large skillet over medium heat and adding a drizzle of extra virgin olive oil. Allow the oil to warm up for 1-2 minutes until it shimmers.
  2. Sauté the Aromatics: Add the minced garlic and diced yellow onion to the skillet, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
  3. Add the Spices: Mix together the chili powder, cumin, garlic powder, and salt. Sprinkle this spice mixture into the skillet and stir for 1 minute.
  4. Combine the Main Ingredients: Stir in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix thoroughly.
  5. Bring to a Boil: Increase the heat to high and bring to a gentle boil. Then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes.
  6. Check Rice Doneness: After 15 minutes, carefully check the rice for tenderness. If still firm, cover and continue cooking for an additional 2-3 minutes.
  7. Melt the Cheese: Once the rice is tender and all liquid has been absorbed, remove the skillet from heat. Sprinkle cheese on top and cover for 2-3 minutes.
  8. Serve and Garnish: Serve warm straight from the pan. Garnish with chopped cilantro and avocado if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Perfect for meal prep and customizing with your favorite ingredients.

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