Salsa Verde Chicken & Rice Skillet
It doesn’t get much better than a one pan meal and this Salsa Verde Chicken & Rice Skillet is a favorite! It’s perfect to make for an easy weeknight dinner and makes for even better leftovers the next day too.
When dinner time rolls around, I want something that will come together easily and preferably with ingredients that I always keep around. That’s where this Salsa Verde Chicken & Rice Skillet comes in. Not only is it made with many pantry ingredients, but it’s also perfect to throw together when you need a hearty meal that will leave you feeling satisfied too. The leftovers on this one always hits the spot too, which makes it a great meal to add to your meal prep as well!
Add this easy one pan meal to your dinner rotation. It’s protein packed and will keep you feeling nourished.
What you need to make Salsa Verde Chicken and Rice Skillet:
- Salsa Verde
- Yellow Onion
- Garlic cloves
- Shredded Rotisserie Chicken
- Diced Green Chiles
- Chicken Broth
- Roasted Corn
- Black Beans
- Shredded Monterey Jack Cheese
- Long Grain White Rice
- Cilantro
- Chili Powder
- Cumin
- Garlic Powder
- Sea Salt
- Extra Virgin Olive Oil
- Dash of Black Pepper
- Optional: cilantro, avocado, red pepper flakes
How to make this chicken skillet:
- Add olive oil to a pan to heat on medium.
- Add minced garlic and diced yellow onion to the pan.
- Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
- Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine.
- Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan.
- Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
- Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on pan to allow cheese to melt for 2-3 minutes.
- When cheese has melted, top with cilantro, avocado and red pepper flakes.
- Enjoy!
How to store your leftover skillet:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy storage! When you go to reheat, just add portion to a plate and heat in the microwave.
If you want to switch it up, try doing this instead:
Use shredded chicken breast instead of rotisserie chicken
Try it with your favorite salsa verde, I used this one!
Top with shredded mexican cheese or cojita cheese.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Ground Beef and Rice Skillet
- Crockpot Chicken Enchiladas
- Ground Chipotle Chicken Baked Tacos
- Healthy Ground Turkey Enchiladas
FAQs:
Yes! This meal would be great to add to your meal prep and makes for delicious leftovers.
It is important that you use Long Grain White Rice as that will cook the fastest. You don’t want to use a rice that needs to cook for 40+ minutes on the stove top.
Yes! Shredded chicken breast will also work here.
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Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet is perfect to make for an easy weeknight dinner and made with a few simple ingredients! It's packed with protein and so delicious.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5oz salsa verde
- 1 can (4oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 cup shredded monterey jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- dash of black pepper
- 3 tbsp cilantro
- optional toppings: avocado, red pepper flakes
Instructions
- Add olive oil to a pan to heat on medium.
- Add minced garlic and diced yellow onion to the pan.
- Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
- Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine.
- Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan.
- Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
- Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on pan to allow cheese to melt for 2-3 minutes.
- When cheese has melted, top with cilantro, avocado and red pepper flakes.
- Enjoy!
The rice took SOOOO long to cook. 15 minutes was a joke, it took closer to 49 and it still wasn’t the most pleasant texture. Besides that this was really good. Next time I’ll either cook the rice ahead of time in my rice cooker or use minute rice.
Hi Suzannah, Did you use long grain white rice? That should only take 15-20 minutes to fully absorb. If using a different rice, it will definitely take longer.
I have the same problem with all my rice dishes. It may be your cooktop. I used to have a gas range and rice was perfectly cooked in 20-25 minutes. My home now is electric and I CANNOT regulate the temperature at all. Even on the lowest setting it gets too hot. It burns off the moisture before it can cook the rice and I end up burning half cooked rice. At this point I always add a whole additional cup of liquid and most the time still need to add more! And I’m looking at over a half hour of cooking for rice that still has too much bite. And it’s not the specific oven I have, this is our second one in this house and they both do the exact same thing. Looking to buy a new house now and at the top of the list is “gas range”! In regards to this recipe, A+++!
This was so delicious!!! Rice came out perfect! I cook my rice covered for 15 minutes then keep covered off burner for 10 more minutes and it was perfect! Secret is don’t uncover your rice be patient. Thank you for this recipe I can’t wait for tomorrow’s leftovers yum!!!
Made this last night and it was fabulous! Even better today for lunch! The rice cooked perfectly in the 15 mins. There was so much flavor! I only did half a T of the chili powder as I don’t like it too spicy and with the green chilis it was the perfect amount of heat for me. I will definitely be making this again!
So glad you enjoyed it, Mary!