Description
This Salsa Verde Chicken & Rice Skillet is your one-pan answer to busy weeknights. Packed with shredded rotisserie chicken, zesty salsa verde, black beans, corn, and tender rice, it’s a bold, comforting dish with minimal cleanup. Finished with melted cheese and fresh cilantro, it’s hearty, flavorful, and ready in 30 minutes flat.
Ingredients
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2 cups (300 g) shredded rotisserie chicken
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1 medium yellow onion, diced (1 cup)
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3 garlic cloves, minced
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1 tbsp (15 ml) extra virgin olive oil
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15.5 oz (440 g) salsa verde
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4 oz (113 g) diced green chiles
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1 cup (200 g) white long grain rice
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2 cups (480 ml) chicken broth
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1 cup (110 g) shredded Monterey Jack cheese
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1 can (approx. 400 g) black beans, rinsed and drained
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1/2 cup (120 g) roasted corn
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1 tsp chili powder
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1 tsp sea salt
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0.5 tsp ground cumin
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0.5 tsp garlic powder
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Dash of black pepper
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3 tbsp chopped fresh cilantro
Optional toppings: sliced avocado, red pepper flakes
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add diced onion and garlic; sauté for 2–3 minutes.
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Mix chili powder, salt, cumin, garlic powder, and pepper in a small bowl. Add to the skillet.
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Add shredded chicken, beans, corn, green chiles, salsa verde, rice, and broth. Stir well.
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Bring to a gentle boil for 2–3 minutes.
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Reduce heat to low, cover, and simmer for 15 minutes.
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Check the rice and cook a few minutes more if needed.
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Turn off heat, sprinkle cheese on top, cover to melt (2–3 minutes).
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Garnish with cilantro and optional toppings. Serve hot.
Notes
Use rotisserie chicken for speed and flavor.
Swap roasted corn with frozen or canned if needed.
Customize the heat level with hot salsa or added jalapeños.
To make vegetarian: replace chicken with bell peppers or extra beans, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Skillet
- Cuisine: Tex-Mex / Southwestern