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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet: Simple, Saucy Comfort Meal

Enjoy a flavorful, protein-packed Salsa Verde Chicken & Rice Skillet that brings comfort and satisfaction to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salsa Verde feel free to use your favorite store-bought brand or make it homemade
  • 1 medium Yellow Onion provides a sweet, aromatic base when sautéed
  • 2 cloves Garlic fresh garlic yields the best results
  • 2 cups Shredded Rotisserie Chicken can swap for shredded chicken breast if preferred
  • 1 can Diced Green Chiles
  • 1 cup Chicken Broth low-sodium is a healthier choice
  • 1 cup Roasted Corn frozen corn is a quick alternative
  • 1 can Black Beans rinsed and drained
  • 1 cup Long Grain White Rice essential for structure and flavor absorption
For the Toppings
  • 1 cup Shredded Monterey Jack Cheese can substitute with Mexican blend cheese if desired
  • 1 bunch Cilantro optional for garnish
  • 1 teaspoon Chili Powder spices up the dish
  • 1 teaspoon Cumin introduces earthy notes
  • 1 teaspoon Garlic Powder enhances the garlic flavor
  • 1 teaspoon Sea Salt adjust to taste
  • 2 tablespoons Extra Virgin Olive Oil for sautéing
  • 1 dash Black Pepper adjust according to your preference
Optional Garnishes
  • 1 bunch Fresh Cilantro for freshness
  • 1 medium Avocado for creaminess
  • 1 teaspoon Red Pepper Flakes for extra heat

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for 1-2 minutes until it shimmers.
  2. Add 1 diced yellow onion and 2 minced garlic cloves to the skillet, sauté for 2-3 minutes until translucent.
  3. Sprinkle in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Stir for 30 seconds to 1 minute.
  4. Stir in 1 can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, 1 can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde along with 1 cup of long grain white rice. Mix thoroughly.
  5. Increase heat to high and bring the mixture to a rolling boil. Reduce to low, cover, and simmer for 15 minutes.
  6. Check the rice for doneness; if still firm or water is present, cover and simmer for an additional 2-3 minutes.
  7. Once rice is cooked, remove from heat and sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover for 2-3 minutes to melt cheese.
  8. Uncover, fluff the mixture gently with a fork, and garnish with chopped cilantro, slices of avocado, and red pepper flakes. Serve warm.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This dish is versatile; feel free to swap out proteins or add favorite vegetables. For meal prep, store leftovers in an airtight container for up to 3 days.

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