When life gets busy, you need a dinner hero, and this Salsa Verde Chicken and Rice Skillet is exactly that. It is a vibrant, cheesy, one-pan wonder that proves you do not need hours in the kitchen to create a meal bursting with flavor. Imagine tender shredded chicken and fluffy rice simmering in a tangy, zesty green sauce, all finished with a gooey layer of melted Monterey Jack cheese. It is creamy, slightly spicy, and deeply satisfying—a perfect twist on your standard weeknight rotation.
Why You’ll Love This Recipe
- Speedy Satisfaction: From prep to plate in just 30 minutes, making it a weeknight lifesaver.
- One-Pan Magic: Minimal cleanup since everything cooks together in a single skillet.
- Flavor Bomb: The combination of salsa verde, green chiles, and spices creates a complex taste profile with minimal effort.
- Protein Packed: Loaded with chicken and black beans, it is a hearty fuel for your family.
Equipment
- Large Skillet with Lid: Essential for this recipe; the lid is crucial to trap steam and cook the rice evenly.
- Chef’s Knife: For dicing the onion and mincing garlic.
- Can Opener: For the beans and green chiles.
- Wooden Spoon: For mixing the ingredients thoroughly before simmering.
Ingredients
- Shredded Rotisserie Chicken: 2 cups; using pre-cooked rotisserie chicken is the secret to the speed of this recipe.
- Yellow Onion: 1 cup, diced; provides a savory aromatic base.
- Garlic Cloves: 3, minced; adds essential punchy flavor.
- Extra Virgin Olive Oil: 1 tbsp; for sautéing the aromatics.
- Salsa Verde: 15.5oz; the star ingredient, providing tanginess and moisture for the rice.
- Diced Green Chiles: 1 can (4oz); adds a mild, earthy heat.
- White Long Grain Rice: 1 cup; cooks perfectly in the liquid ratio provided.
- Chicken Broth: 2 cups; the savory liquid that the rice absorbs.
- Monterey Jack Cheese: 1 cup, shredded; melts beautifully for a creamy finish.
- Black Beans: 1 can, rinsed and drained; adds fiber and texture.
- Roasted Corn: 1/2 cup; sweetness to balance the savory and spicy notes.
- Spices: 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp cumin, 1/2 tsp garlic powder, dash of black pepper; a custom blend to season the dish.
- Cilantro: 3 tbsp; for freshness and color.
- Optional Toppings: Avocado, red pepper flakes; for creamy texture and extra heat.
Instructions
- Sauté the aromatics: Add olive oil to a large pan or skillet and heat on medium. Add the minced garlic and diced yellow onion.
- Bloom the spices: Mix the chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Add them to the pan with the garlic and onion, stirring until fragrant. This helps wake up the spices.
- Combine ingredients: Pour in the drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and uncooked rice. Mix everything together thoroughly to combine.
- Simmer: Bring the mixture to a boil for 2-3 minutes. Then, turn the heat down to a simmer, place the lid on the pan, and set a timer for 15 minutes.
- Check the rice: Once the timer is up, check to ensure the rice is cooked through. If there is still liquid or the rice is crunchy, replace the lid and cook for a few additional minutes.
- Melt the cheese: Once the rice has completely soaked up the liquid and is tender, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top. Place the lid back on for 2-3 minutes to allow the cheese to melt.
- Garnish and serve: When the cheese is bubbly and melted, top with fresh cilantro, avocado slices, and red pepper flakes. Enjoy immediately!
You Must Know
- Rice Variety Matters: This recipe is calibrated for long-grain white rice. If you use brown rice, you will need more liquid and significantly more cooking time (40+ minutes), which might dry out the chicken.
- Simmer Gently: Keep the heat low during the 15-minute cook time. If it boils too vigorously, the bottom might burn before the rice on top is cooked.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors often meld even better the next day.
- Reheating: Microwave with a damp paper towel over the bowl to steam the rice back to fluffiness, or reheat in a skillet with a splash of broth.
- Freezing: You can freeze this dish for up to 2 months. Note that rice can become softer upon thawing, but it will still taste delicious.
Ingredient Substitutions
- Protein: Leftover taco meat or cooked ground turkey works great instead of rotisserie chicken.
- Cheese: Pepper Jack adds an extra kick, or sharp Cheddar adds a bolder flavor if you don’t have Monterey Jack.
- Salsa: If you prefer red sauce, you can swap the salsa verde for a traditional red salsa, though the flavor profile will change significantly.
Serving Suggestions
- Tortilla Chips: Serve with a side of salty chips for scooping.
- Fresh Salad: A crisp romaine salad with ranch dressing cuts through the richness.
- Warm Tortillas: Wrap the mixture in flour tortillas for an instant burrito night.
Cultural and Historical Context
This dish is a classic example of “Skillet Supper” culture—an American convenience cooking style that became popular in the mid-20th century. It borrows heavily from Mexican cuisine through the use of Salsa Verde (green sauce), typically made from tomatillos, chili peppers, and herbs. It fuses these authentic flavors with the convenience of American casseroles, creating a modern comfort food staple.
Seasonal Adaptations
- Summer: Use fresh corn cut straight off the cob instead of roasted/canned corn for a sweet crunch.
- Winter: This is a perfect cozy meal as is, but you could add diced butternut squash for a seasonal vegetable boost.
Perfect Occasions
- Busy Weeknights: When you have zero energy but want a home-cooked meal.
- Meal Prep: It portions out perfectly for work lunches.
- Potlucks: It transports well and stays warm in a covered dish.
Freezer Meal Conversion
To prep this as a freezer meal kit: Combine the cooked chicken, corn, black beans, and green chiles in a freezer bag. Mix the spices in a small baggie. Freeze. On cooking day, sauté fresh onion and garlic, add the thawed chicken mix, the spice packet, and then add fresh jarred salsa, broth, and dry rice directly to the pan.
Pro Tips
- Rinse the Beans: Always rinse canned black beans well until the water runs clear to remove excess sodium and the starchy canning liquid.
- Rotisserie Hack: Buy a rotisserie chicken early in the week, shred all the meat at once, and store it in the fridge. This makes prep for this recipe take literally 5 minutes.
- Don’t Peek Too Much: Every time you lift the lid, you lose steam which is essential for cooking the rice evenly. Trust the timer!
FAQs About Recipes
Why is my rice still crunchy?
This usually means not enough steam was trapped or the heat was too high, evaporating the liquid too fast. Add 1/4 cup of hot broth or water, cover tightly, and steam for another 5 minutes on low.
Can I use raw chicken?
Yes, but you must cook it first. Cut 1 lb of raw chicken breast into bite-sized pieces and brown them with the onion and garlic in step 1 until fully cooked before adding the other ingredients.
Is this recipe spicy?
It is generally mild, but it depends on your salsa verde and green chiles. Check the labels—choose “Mild” for a family-friendly version or “Hot” if you like a kick.
Salsa Verde Chicken & Rice Skillet
Ingredients
Equipment
Method
- Add olive oil to a pan to heat on medium.
- Add minced garlic and diced yellow onion to the pan.
- Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
- Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine.
- Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan.
- Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
- Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on pan to allow cheese to melt for 2-3 minutes.
- When cheese has melted, top with cilantro, avocado and red pepper flakes. Enjoy!
