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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: A 30-Minute Delight

A quick, protein-packed, one-pan Salsa Verde Chicken & Rice Skillet ready in just 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 Add flavor and moisture
  • 1 unit yellow onion Diced
  • 3 cloves garlic Minced
  • 2 cups shredded rotisserie chicken Cooked
  • 1 can diced green chiles
  • 1.5 cups chicken broth Low-sodium preferred
  • 1 cup roasted corn Fresh corn can also be used
  • 1 can black beans Rinsed and drained
  • 1.5 cups long grain white rice Avoid brown rice
Cheesy Toppings
  • 1 cup shredded Monterey Jack cheese Melts beautifully
  • 0.25 cup cilantro Fresh garnish
Seasoning
  • 1 teaspoon chili powder Adds warmth
  • 1 teaspoon cumin Imparts earthy flavor
  • 1 teaspoon garlic powder Enhances garlic flavor
  • 1 teaspoon sea salt Balances flavors
  • 1 dash black pepper Adds mild heat
For Sautéing
  • 1 tablespoon extra virgin olive oil

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add diced onion and minced garlic. Sauté for about 3-4 minutes.
  3. Sprinkle in chili powder, cumin, and garlic powder; stir to combine.
  4. Add black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice; mix well.
  5. Increase heat to bring to a boil for 2-3 minutes.
  6. Reduce heat to low, cover, and let simmer for 15 minutes.
  7. Check for doneness after 15 minutes; fluff rice with a fork.
  8. Turn off the heat, sprinkle with cheese, cover, and let sit for 2-3 minutes.
  9. Garnish with cilantro and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3-4 days; freeze portions for up to 3 months.

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