Pin
This Salsa Verde Chicken and Rice Skillet brings together bold flavors and cozy, weeknight convenience. The punchy salsa verde, tender rotisserie chicken, and a blend of fresh spices transform basic ingredients into a warm, single-pan meal your family will ask for over and over. The finished skillet is melty with Monterey jack and showered in fresh cilantro. Perfect for nights when you want maximum flavor with minimal effort.
I whipped this up on a rushed Tuesday when we were all on the brink of ordering takeout again. Now it is my go-to when I need comfort food that actually fits our schedule.
Gather Your Ingredients
- Shredded rotisserie chicken: tender and packed with flavor, use a well-seasoned rotisserie for best results
- Yellow onion: diced small so it melts into the base, look for firm glossy onions
- Garlic cloves: minced for deep flavor, choose bulbs that are heavy and tight
- Extra virgin olive oil: gives a subtle richness
- Salsa verde: tangy and bright, try to pick a tomatillo-based jar from the refrigerated section
- Diced green chiles: add gentle heat, choose mild or hot based on preference
- White long grain rice: fluffs beautifully, pick a high quality or rinse well to avoid stickiness
- Chicken broth: deepens the savoriness, use low sodium if you want more control over salt
- Monterey jack cheese: melts perfectly for creamy goodness, shred your own if you can
- Black beans: add protein and satisfying bite, opt for a can with no added salt
- Roasted corn: gives smoky sweetness, frozen or canned both work
- Chili powder: brings depth and gentle heat
- Sea salt: to heighten all the flavors
- Cumin: for earthy background notes, use fresh ground for best aroma
- Garlic powder: layers in more umami
- Black pepper: just a dash but it is essential
- Cilantro: fresh and bright, pick bunches with perky leaves
- Optional toppings: avocado for creamy richness, red pepper flakes for heat
How to Make It
- Heat the Oil:
- Drizzle olive oil into a large skillet and set over medium heat. Give it a minute to shimmer and loosen up so everything else cooks evenly.
- Sauté Onion and Garlic:
- Add diced onion and minced garlic. Stir gently and watch the edges turn translucent and golden. Sautéing the aromatics softens them and unlocks layers of flavor you will taste in every bite.
- Bloom the Spices:
- Combine chili powder, cumin, sea salt, garlic powder, and a pinch of black pepper in a small bowl. Sprinkle into the pan over the aromatics and stir while the heat wakes up their oils. Let the fragrance fill your kitchen before moving on.
- Build the Skillet:
- Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and raw rice. Mix thoroughly so all the grains are nestled under liquid. Every ingredient should be mingling together at this point.
- Boil then Simmer:
- Raise the heat and bring everything to a gentle boil. Let it bubble for a few minutes to get things going. Once it comes to life set the heat to low, cover with a tight-fitting lid and walk away for 15 minutes. The rice will soak up all that goodness.
- Finish with Cheese:
- When almost all the liquid is gone and the rice is tender take the pan off the heat. Sprinkle shredded Monterey jack over the top then put the lid back so the cheese can melt. Wait just a few minutes for dreamy results.
- Add Freshness and Serve:
- Top the skillet with fresh cilantro. Add creamy avocado slices and a sprinkle of red pepper flakes if you want an extra kick. Serve right from the pan for a rustic family-style dinner.
I adore how Monterey jack melts into little creamy pockets over the warm rice. This is one of those dishes where everyone hangs out in the kitchen waiting for the cheese to melt. My littlest always insists on sprinkling the cilantro.
Flavor Boosters
Feel free to swap white rice for brown rice—just add ten more minutes of simmer time and another quarter cup of broth. You can also change up the beans or use pepper jack cheese for extra kick. Salsa verde builds its bright flavor from tomatillos and mild green chiles. Rotisserie chicken keeps things simple while still capturing family table magic. In spring use fresh corn sliced from the cob; summer is perfect for garden tomatoes or sliced jalapeños as toppings; fall and winter call for smoky chipotle or a little canned pumpkin stirred in for warmth.
Serving Suggestions
Serve this straight from the pan with tortilla chips or warmed tortillas on the side. I love a scoop of tangy Greek yogurt on top for creaminess. A side salad with lime and a sprinkle of cotija cheese really rounds it out.
Creative Twists
You can assemble this whole skillet and freeze in a baking dish before the cheese step. Thaw overnight then add cheese and bake covered at 350 degrees until bubbly all over. It is popular at potlucks and even picky eaters go back for seconds, especially if they get to top their own bowls.
Let leftovers cool before transferring to a container. Gently reheat with a splash of broth for best texture.
Common Questions About This Recipe
- → Can I use homemade salsa verde instead of store-bought?
Yes, homemade salsa verde works wonderfully and lets you control the flavors. Use about 5 ounces as written for a balance of zest and moisture.
- → Is it possible to use chicken thighs instead of rotisserie chicken?
Cooked, shredded chicken thighs can be substituted for rotisserie chicken. Simply adjust for the same quantity and shred before adding.
- → Can I make this dish ahead of time?
Yes, prepare the skillet ahead and reheat when ready to serve. Add fresh toppings like avocado and cilantro just before enjoying for best texture.
- → How do I make the dish vegetarian?
Swap in an extra can of black beans and use vegetable broth to make it a satisfying vegetarian meal without sacrificing flavor.
- → Will brown rice work in this skillet?
Brown rice needs a longer cooking time and additional broth, but it can be used. Make sure to simmer until the rice is completely tender.