Salsa Verde Chicken Rice Skillet (Print)
Juicy chicken, salsa verde, and melted cheese blend perfectly with rice, beans, and corn in this one-pan dish.
# What You'll Need:
→ Main Ingredients
01 -
2 cups shredded rotisserie chicken
02 -
1 cup yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 tbsp extra virgin olive oil
05 -
15.5 oz salsa verde
06 -
1 can (4 oz) diced green chiles
07 -
1 cup white long grain rice
08 -
2 cups chicken broth
09 -
1 cup shredded monterey jack cheese
10 -
1 can black beans, rinsed and drained
11 -
1/2 cup roasted corn
→ Seasonings
12 -
1 tsp chili powder
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1 tsp sea salt
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1/2 tsp cumin
15 -
1/2 tsp garlic powder
16 -
dash of black pepper
→ Toppings
17 -
3 tbsp chopped cilantro
18 -
Avocado (optional)
19 -
Red pepper flakes (optional)
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and diced yellow onion. Cook and stir until fragrant, about 2-3 minutes.
02 -
In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Add the seasoning mixture to the onion and garlic, stirring to combine.
03 -
Add black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and white rice to the skillet. Stir well to combine.
04 -
Bring the mixture to a boil and cook for 2-3 minutes. Reduce heat to a simmer, cover with a lid, and cook for 15 minutes. Stir occasionally.
05 -
After 15 minutes, check to ensure the rice is fully cooked and has absorbed all the liquid. If necessary, cook for a few more minutes until rice is tender.
06 -
Turn off the heat and top the mixture with shredded monterey jack cheese. Cover with the lid for 2-3 minutes to allow the cheese to melt.
07 -
Top with chopped cilantro and, if desired, avocado slices and red pepper flakes. Serve immediately.
# Additional Notes:
01 -
For best results, use freshly shredded monterey jack cheese for optimal melting.