Description
This one-pan Salsa Verde Chicken and Rice Skillet is a bold, cheesy, and comforting meal loaded with shredded chicken, black beans, and zesty flavor. Perfect for busy weeknights!
Ingredients
2 tbsp Extra Virgin Olive Oil
1 small Yellow Onion, diced
3 Garlic cloves, minced
1 tsp Chili Powder
½ tsp Cumin
½ tsp Garlic Powder
½ tsp Sea Salt
Dash of Black Pepper
1 cup Long Grain White Rice, uncooked
1½ cups Chicken Broth
1 cup Salsa Verde
2 cups Shredded Rotisserie Chicken
1 (4 oz) can Diced Green Chiles
1 cup Roasted Corn (frozen or canned)
1 cup Black Beans, drained and rinsed
1½ cups Shredded Monterey Jack Cheese
Optional: Chopped Cilantro, Sliced Avocado, Red Pepper Flakes
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic. Sauté for about 3 minutes until fragrant.
Mix chili powder, cumin, garlic powder, sea salt, and black pepper in a small bowl. Sprinkle over onion and garlic; stir.
Add black beans, roasted corn, chicken, green chiles, chicken broth, salsa verde, and rice. Stir everything together.
Bring mixture to a boil for 2–3 minutes.
Reduce heat to low, cover, and simmer for 15 minutes.
Check rice. If not fully cooked, add a few more minutes.
Once rice is tender and liquid is absorbed, turn off heat. Top with shredded cheese, cover again, and let cheese melt for 2–3 minutes.
Garnish with cilantro, avocado slices, and red pepper flakes if desired. Serve hot!
Notes
You can substitute brown rice, but adjust cook time to 35–40 minutes and add more broth.
Store leftovers in the fridge for up to 4 days.
Great with a side of chips or wrapped in a tortilla!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 470 Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg