Salsa Verde Chicken and Rice Skillet
Make dinner easy and flavorful with this one-pan chicken and rice recipe! Packed with zesty salsa verde, shredded chicken, black beans, roasted corn, and melty Monterey Jack cheese, this Mexican-inspired chicken skillet is perfect for busy weeknights when you want a quick, cheesy, and comforting meal the whole family will love.
Ingredients (Serves 6):
2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp extra virgin olive oil
1 jar (15.5 oz) salsa verde
1 can (4 oz) diced green chiles
1 cup uncooked long grain white rice
2 cups chicken broth
1 can black beans, rinsed and drained
1/2 cup roasted corn
1 cup shredded Monterey Jack cheese
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
Dash of black pepper
3 tbsp fresh cilantro, chopped
Optional toppings: avocado slices, red pepper flakes
Instructions:
1. Sauté the aromatics Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
2. Add the base Mix in shredded chicken, uncooked rice, salsa verde, green chiles, chicken broth, black beans, corn, and seasonings (chili powder, cumin, garlic powder, salt, and pepper). Stir well to combine.
3. Simmer to perfection Bring to a boil, then reduce heat to low. Cover and cook 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Make it cheesy Sprinkle Monterey Jack cheese evenly over the skillet, cover again, and let sit 5 minutes until the cheese melts and becomes gooey.
5. Finish and serve Stir in fresh cilantro, then serve hot. Add avocado slices or a sprinkle of red pepper flakes for extra flavor.
Nutritional Info
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: ~350 per serving
Servings: 6
Perfect For:
One-pan chicken dinners
Mexican chicken and rice recipes
Cheesy weeknight skillet meals
Family-friendly comfort food
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