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–+ servings
Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet for Cozy Weeknight Dinners

A comforting and quick Salsa Verde Chicken & Rice Skillet that's protein-packed for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup Salsa Verde Use your favorite brand for the best taste.
  • 1 medium Yellow Onion Substitute with shallots for a milder flavor if desired.
  • 3 cloves Garlic Cloves Always use fresh garlic for the best result.
  • 3 cups Shredded Rotisserie Chicken Use cooked chicken breast if preferred.
  • 1 cup Diced Green Chiles Feel free to swap in fresh jalapeños for a spicy kick.
  • 1 cup Chicken Broth Low-sodium versions are a healthy alternative.
  • 1 cup Roasted Corn Frozen corn is a convenient substitute.
  • 1 cup Black Beans Pinto beans can work as an alternative.
  • 1 cup Shredded Monterey Jack Cheese Can switch to Cheddar or a Mexican cheese blend.
  • 1 cup Long Grain White Rice Avoid using brown rice as it requires longer cooking time.
  • 1/4 cup Cilantro If fresh isn’t on hand, parsley is a good substitute.
  • 1 teaspoon Chili Powder Adjust quantity based on spice preference.
  • 1 teaspoon Cumin Adjust quantity based on spice preference.
  • 1 teaspoon Garlic Powder Adjust quantity if replacing with fresh garlic.
  • to taste Sea Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with canola or avocado oil.
Optional Toppings
  • 1 medium Avocado Slice and serve on top.
  • to taste Red Pepper Flakes Sprinkle according to personal preference.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat. Add the diced yellow onion and sauté for about 3 minutes until translucent.
  2. Add minced garlic cloves to the skillet and sauté for an additional minute, stirring frequently.
  3. In a small bowl, mix together chili powder, cumin, and garlic powder. Add this mix to the sautéed onion and garlic, cooking for about 30 seconds.
  4. Stir in black beans, roasted corn, shredded rotisserie chicken, diced green chile, chicken broth, salsa verde, and long grain white rice. Mix well.
  5. Turn the heat up to high and bring the mixture to a boil, letting it bubble for 2-3 minutes.
  6. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
  7. After 15 minutes, check the rice for doneness. Cover again and cook for an additional 2-3 minutes if needed.
  8. Once the rice is cooked, sprinkle shredded Monterey Jack cheese over the top, cover, and let sit for 2-3 minutes until melted.
  9. Remove from heat and garnish with chopped cilantro, sliced avocado, and red pepper flakes. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Perfect for meal prep; portion into individual servings to make weeknight dinners easy and hassle-free.

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