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
Scale
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.
