If you are on the hunt for a vibrant, comforting meal that comes together quickly and delivers bold flavors in every bite, the Salsa Verde Chicken & Rice Skillet Recipe will become your new go-to. This one-pan wonder combines tender shredded chicken, zesty salsa verde, fluffy rice, and melty cheese, creating a harmonious dish that feels both homey and exciting. Perfect for busy weeknights or casual weekend dinners, it offers a delightful mix of textures and a refreshing twist on a classic chicken and rice dish.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this dish shine. Each component plays an important role, from giving depth to the sauce to adding heartiness and a touch of creaminess.
- 2 cups shredded rotisserie chicken: Using rotisserie chicken saves time and packs the dish with tender, flavorful meat.
- 1 cup yellow onion, diced: Adds sweetness and a subtle crunch when sautéed.
- 3 garlic cloves, minced: Brings aromatic warmth and depth to the base of the dish.
- 15.5 oz salsa verde: This tangy green salsa infuses the skillet with vibrant color and zesty flavor.
- 1 cup white long grain rice: The rice soaks up all the savory juices, making each bite perfectly tender.
- 2 cups chicken broth: Essential for cooking the rice and enhancing the overall savory profile.
- 1 can black beans, rinsed and drained: Adds fiber and a creamy texture contrast.
- 1 cup shredded Monterey Jack cheese: Melts beautifully on top, lending a luscious, cheesy finish.
How to Make Salsa Verde Chicken & Rice Skillet Recipe
Step 1: Heat the Skillet
Start by heating some olive oil in a large skillet over medium heat. This will be the foundation for developing all the wonderful aromas and flavors.
Step 2: Sauté Onions and Garlic
Add the diced onion and minced garlic to the skillet, cooking them until they become soft and fragrant. This step builds the savory base that supports the salsa verde’s tang.
Step 3: Add the Spice Mix
Mix together chili powder, sea salt, cumin, garlic powder, and black pepper, then sprinkle this seasoning blend into the skillet. Stir well to coat the onions and garlic and awaken the spices.
Step 4: Combine the Main Ingredients
Next, stir in the black beans, shredded chicken, chicken broth, salsa verde, and uncooked rice. This is where the magic comes together. Each ingredient adds layers of flavor and texture that marry beautifully as they cook.
Step 5: Simmer the Skillet
Bring the mixture up to a boil and let it bubble for 2 to 3 minutes. Then, reduce the heat to a low simmer and cover the skillet. Allow everything to cook undisturbed for about 15 minutes, so the rice can absorb the liquid and develop fluffy tenderness.
Step 6: Check the Rice
After simmering, test the rice for doneness. If it’s not quite tender, simply let it continue cooking a bit longer until perfectly soft.
Step 7: Add the Cheese
Once the rice is cooked through, remove the skillet from heat and sprinkle the shredded Monterey Jack cheese over the top. Cover the skillet to let the cheese melt into a creamy blanket over the dish in 2 to 3 minutes.
Step 8: Garnish and Serve
Finish off by garnishing with fresh cilantro and any other toppings you love before serving. This final touch brings freshness and a pop of color.
How to Serve Salsa Verde Chicken & Rice Skillet Recipe
Garnishes
A sprinkle of fresh cilantro, a dollop of sour cream, or some diced avocado can elevate the dish beautifully. These garnishes bring creaminess and brightness, balancing the tangy salsa verde perfectly.
Side Dishes
This skillet meal pairs beautifully with light sides like a crisp green salad or roasted vegetables. For a heartier spread, warm up some tortillas or serve with a side of corn chips for scooping.
Creative Ways to Present
Serve the skillet directly from the pan to keep things rustic and cozy. Or, spoon it into individual bowls and top each serving with a squeeze of fresh lime juice for an added zing that brightens every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors often deepen overnight, making it just as delicious the next day.
Freezing
This recipe freezes well! Portion into freezer-safe containers and freeze for up to 2 months. To prevent the cheese topping from becoming clumpy, you might want to add fresh cheese after reheating.
Reheating
Reheat leftovers gently in a skillet or microwave, adding a splash of chicken broth or water to restore the creamy texture. Stir occasionally to heat through evenly and top with fresh cheese or garnishes.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! You can cook and shred fresh chicken breast or thighs before adding them in. Just make sure it’s fully cooked first to keep the timing right.
Is this recipe spicy?
The salsa verde brings a mild tangy heat, but the dish is generally mild. You can adjust the spice by choosing a milder or spicier salsa verde or adding extra chili powder if you like more kick.
Can I substitute the rice for a different grain?
While long grain white rice works best for texture and cooking time, you could experiment with quinoa or brown rice. Just be aware these may require longer cooking and slightly different liquid amounts.
What can I use if I don’t have Monterey Jack cheese?
Cheddar, mozzarella, or a Mexican cheese blend are great stand-ins that melt well and complement the dish’s flavors.
Is this recipe gluten-free?
Yes, all the ingredients used here are naturally gluten-free, making this a safe and tasty option for gluten-sensitive eaters.
Final Thoughts
If you’re after a simple yet unforgettable meal, the Salsa Verde Chicken & Rice Skillet Recipe is an absolute must-try. Its vibrant flavors, ease of preparation, and comforting one-pan goodness make it a staple for any home cook’s repertoire. So grab your skillet and get ready to savor every delicious bite!
Print
Salsa Verde Chicken & Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal that combines tender shredded rotisserie chicken with zesty salsa verde, black beans, and aromatic spices. Cooked with long grain rice and topped with melted Monterey Jack cheese, it’s a comforting and easy-to-make dish perfect for busy weeknights.
Ingredients
Protein and Vegetables
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained
- 1 cup corn (not listed in original but inferred from instructions)
- 1 can diced green chiles (not listed in original but inferred from instructions)
- Cilantro for garnish (optional)
Grains and Dairy
- 1 cup white long grain rice
- 1 cup shredded Monterey Jack cheese
Liquids and Sauces
- 15.5 oz salsa verde
- 2 cups chicken broth
- 2 tablespoons olive oil (inferred from cooking step 1)
Spices and Seasonings
- 1 tablespoon chili powder (estimated from typical seasoning amounts)
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Heat Oil: Heat olive oil in a large skillet over medium heat, preparing the base for sautéing your aromatics.
- Sauté Aromatics: Add minced garlic and diced onion to the skillet and cook until fragrant and translucent, about 2-3 minutes.
- Add Spices: In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper, then add this seasoning mix to the skillet, stirring for 1 minute to toast the spices and bring out their flavors.
- Add Main Ingredients: Stir in the black beans, corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix everything thoroughly to incorporate all the elements.
- Cook Rice: Bring the mixture to a boil for 2-3 minutes to activate the cooking process, then reduce the heat to low, cover the skillet, and let it simmer gently for 15 minutes to allow the rice to absorb the liquids and flavors.
- Check Doneness: After 15 minutes, check the rice for doneness. If it’s still a bit firm, cover and cook for an additional 5-10 minutes until tender.
- Add Cheese: Remove the skillet from heat and sprinkle the shredded Monterey Jack cheese over the top. Cover the skillet to let the cheese melt for 2-3 minutes.
- Garnish and Serve: Garnish with fresh cilantro and any optional toppings you prefer, then serve hot directly from the skillet for a delicious, hearty meal.
Notes
- Using pre-cooked rotisserie chicken saves time and adds rich flavor.
- You can substitute Monterey Jack cheese with cheddar or pepper jack for extra spice.
- For more heat, use a spicy salsa verde or add diced jalapeños.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Feel free to add fresh lime juice or avocado on top for extra freshness.
