Salsa Verde Chicken Rice Skillet (Print-Friendly Version)
Enjoy a hearty skillet of shredded chicken, salsa verde, and rice, loaded with Monterey jack, black beans, and roasted corn. Perfect for a flavorful summer dinner, this one-pan dish brings together southwest flavors in every bite—a keeper.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups shredded rotisserie chicken
02 -
1 cup yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tablespoon extra virgin olive oil
05 -
5 ounces salsa verde
06 -
1 can (4 ounces) diced green chiles
07 -
1 cup white long-grain rice
08 -
2 cups chicken broth
09 -
1 cup shredded Monterey Jack cheese
10 -
1 can black beans, rinsed and drained
11 -
1/2 cup roasted corn
→ Seasoning
12 -
1 teaspoon chili powder
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon ground cumin
15 -
1/2 teaspoon garlic powder
16 -
pinch black pepper
→ Garnishes
17 -
3 tablespoons fresh cilantro, chopped
18 -
optional: avocado, sliced
19 -
optional: red pepper flakes
# How to Make It:
01 -
Pour extra virgin olive oil into a large skillet and set over medium heat. Add minced garlic and diced yellow onion, stirring occasionally until aromatic and translucent.
02 -
Combine chili powder, sea salt, ground cumin, garlic powder, and black pepper in a small bowl. Sprinkle the spice blend over the garlic and onions, stirring to coat and toast the spices until fragrant.
03 -
Stir in rinsed and drained black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white long-grain rice. Mix thoroughly to combine all components evenly.
04 -
Increase heat to bring the mixture to a gentle boil for 2 to 3 minutes. Reduce to a simmer, cover the skillet with a tight-fitting lid, and cook for 15 minutes, or until the rice has fully absorbed the liquid.
05 -
Once the rice is tender and the skillet is no longer liquid, turn off the heat. Scatter shredded Monterey Jack cheese evenly across the surface, then cover with the lid and allow cheese to melt, about 2 to 3 minutes.
06 -
Top the skillet with fresh chopped cilantro. Add avocado slices and a pinch of red pepper flakes if desired. Serve warm.
# Extra Suggestions:
01 -
To prevent the rice from sticking, stir the skillet mixture occasionally before covering, and ensure heat is properly lowered for simmering.