Salsa Verde Chicken and Rice Skillet
A vibrant one-pan meal combining tender rotisserie chicken, aromatic spices, and nutritious ingredients for a flavor-packed dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro
- Optional toppings: avocado, red pepper flakes
Instructions
- Heat the oil in a large skillet over medium heat.
- Sauté the diced yellow onion and minced garlic for about 2-3 minutes until translucent and fragrant.
- Mix the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Sprinkle into the skillet, stirring to coat the onions and garlic for another minute.
- Combine the drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir until well combined.
- Bring the mixture to a boil for 2-3 minutes, then reduce the heat to low. Cover and let it simmer for 15 minutes.
- Check the rice after 15 minutes; if firm, cover and cook a few more minutes.
- Melt the shredded Monterey Jack cheese on top, cover, and let melt for 2-3 minutes.
- Garnish with cilantro, sliced avocado, and red pepper flakes, then serve warm.
Notes
Use fresh ingredients for the best flavor. Customize protein and spice levels as desired.