Salsa Verde Chicken Rice Skillet

When I crave a cozy one-pan dinner that is bold with flavor but easy to throw together, this Salsa Verde Chicken and Rice Skillet always comes through. It packs punchy tang from salsa verde, lively spices, and that classic creamy finish with plenty of melty cheese. Everything comes together with barely any prep, and the result always tastes like something special.

The first time I made this was on a chaotic weeknight after soccer practice and my whole family literally devoured it straight from the pan. It quickly became a weeknight hero in our home.

Ingredients

• Rotisserie chicken: shredded for convenience and tender texture always pick a juicy bird and use both light and dark meat if possible
• Yellow onion: diced for natural sweetness and deeper flavor choose firm onions with dry shiny skins
• Garlic cloves: minced for a savory backbone seek out plump tightly skinned cloves
• Extra virgin olive oil: for sautéing aromatics and adding richness use a good fresh bottle for best results
• Salsa verde: classic tangy and bright the kind in a jar or from the deli always check for a short simple ingredient list
• Diced green chiles: mild heat and citrusy lift use fire roasted for extra depth
• White long grain rice: for fluffiness and consistency select a quality brand for even cooking
• Chicken broth: for simmering the rice and building savory foundation low sodium gives you better control
• Shredded monterey jack cheese: for creamy melt power look for blocks and shred it fresh for Lush melting
• Black beans: rinsed and drained for plant protein and earthiness canned work perfectly here always rinse to remove extra salt
• Roasted corn: for sweetness and subtle smokiness look for fire roasted frozen or canned
• Chili powder: for gentle heat and color make sure your spice is fresh by smell
• Sea salt: heightened flavors go for fine sea salt which dissolves evenly
• Cumin: subtle warmth and depth always check for fragrant rich aroma
• Garlic powder: backup dose of flavor it perks up the dish take a sniff to ensure freshness
• Black pepper: gentle bite always grind fresh for a pop
• Cilantro: brightness and a fresh finish choose bunches with firm stems and vibrant leaves
• Optional toppings: avocado for creaminess red pepper flakes for added heat pick ripe just before slicing

Step-by-Step Instructions

Warm the Pan:

Drizzle extra virgin olive oil into a large skillet or sauté pan and bring it to medium heat. Swirl to coat the bottom so onions do not stick.

Sauté Aromatics:

Toss in diced yellow onion and minced garlic. Stir and let them cook gently for about five to eight minutes until soft and sweet smelling. This step is essential for unlocking that mellow base note.

Bloom the Spices:

Sprinkle chili powder sea salt cumin garlic powder and a dash of black pepper into the sizzling onions and garlic. Stir constantly for about a minute until the spices are fragrant and toasty. This releases their oils for maximum flavor.

Combine the Main Ingredients:

Add shredded rotisserie chicken black beans roasted corn diced green chiles white long grain rice salsa verde and chicken broth into the skillet. Stir thoroughly to combine everything evenly.

Simmer to Cook the Rice:

Raise the heat and bring the mixture to a lively bubble for about two or three minutes. Then dial back to low heat and cover the pan with a tight fitting lid. Let everything simmer undisturbed for about fifteen minutes so rice cooks through and absorbs all that goodness.

Check the Rice:

Gently peek and check if the rice is fully cooked and tender. If still firm add a splash more broth cover and simmer an extra five minutes.

Melt the Cheese:

Once rice is perfectly done turn off the heat. Sprinkle a thick blanket of monterey jack cheese across the top cover and let it sit two to three minutes for maximum melt.

Finish and Serve:

Shower with fresh cilantro and pile on any optional toppings like sliced avocado or a pinch of red pepper flakes. Serve right from the skillet for best flavor.

Save

My favorite addition is plenty of roasted corn. Its smoky sweetness holds its own against the punchy salsa verde and creamy cheese. The first time my mom tried this skillet after a long day she declared it has everything you want in weeknight comfort food.

Storage Tips

This skillet keeps beautifully in the fridge for up to three days. Let it cool completely before transferring to an airtight container. When reheating add a splash of chicken broth and warm gently on the stovetop or in the microwave to revive the creamy texture. The rice will keep absorbing flavors and get even better by day two.

Ingredient Substitutions

Swap rotisserie chicken for leftover turkey or even pulled pork if you have it. If you need a dairy free version use a dairy free cheese alternative or leave out the cheese entirely and boost toppings with extra avocado. To make it vegetarian replace the chicken with extra beans and vegetable broth.

Serving Suggestions

Spoon this skillet into bowls and garnish with extra cilantro and hot sauce for spice lovers. For a bigger spread offer warm tortillas alongside and let everyone make wraps or tacos. Some nights we tuck leftovers into burritos for grab and go lunches the next day.

Cultural Context

Salsa verde is a tangy bright sauce rooted in Mexican cooking most often made with tomatillos chiles and fresh herbs. Its distinct zip transforms simple chicken and rice into an irresistible one pan comfort food that draws on both South and North American traditions. This recipe honors those flavors in a cozy family friendly way that suits any busy kitchen.

Recipe FAQs

→ Can I use another type of cheese instead of Monterey Jack?

Yes, you can substitute Monterey Jack with cheddar, pepper jack, or mozzarella for a different flavor profile and melty texture.

→ How do I ensure the rice cooks evenly in the skillet?

Make sure the liquid covers the rice completely, stir thoroughly, and keep the pan covered while simmering until the rice is tender.

→ What are optional toppings for extra flavor?

Try adding sliced avocado, red pepper flakes, or a sprinkle of extra cilantro for freshness and a hint of heat.

→ Can I use homemade salsa verde instead of store-bought?

Absolutely! Homemade salsa verde will add fresh, bright flavors and can be adjusted to your preferred spice level.

→ Is it possible to make this dish vegetarian?

Yes, simply omit the chicken and use vegetable broth in place of chicken broth. You can add more beans or vegetables as desired.