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Salsa Verde Chicken and Rice Skillet

Salsa Verde Chicken & Rice Skillet

This Salsa Verde Chicken & Rice Skillet is perfect for an easy weeknight dinner, made with simple ingredients, packed with protein, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
3 minutes
Total Time 33 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Mexican-American Fusion
Calories: 450
Ingredients Equipment Method Video Notes

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 4oz diced green chiles
  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 1 cup shredded monterey jack cheese
  • 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

Equipment

  • Large Skillet with Lid
  • Knife
  • Cutting board

Method
 

  1. Add olive oil to a pan to heat on medium.
  2. Add minced garlic and diced yellow onion to the pan.
  3. Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
  4. Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine.
  5. Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan.
  6. Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
  7. 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.
  8. When cheese has melted, top with cilantro, avocado and red pepper flakes. Enjoy!

Video

Notes

Ensure rice is fully cooked before adding cheese. Use mild salsa for kids.