Salsa Verde Chicken and Rice Skillet: The Ultimate Recipe
Introduction to Salsa Verde Chicken and Rice Skillet
Welcome to the wonderful world of cooking! Today, I’m excited to share an incredible recipe that is sure to become a staple in your kitchen: Salsa Verde Chicken and Rice Skillet. This dish combines the comforting flavors of chicken, rice, and zesty salsa verde, all cooked in one skillet. Perfect for busy weeknights or a cozy family dinner, this recipe is not only delicious but also easy to prepare!
A Personal Story Behind My Salsa Verde Chicken and Rice Skillet Journey
Growing up, family meals were a cherished tradition in our household. One of my fondest memories is of my grandmother preparing her famous chicken dishes, filling the kitchen with mouthwatering aromas. Inspired by those moments, I’ve created my own version of a chicken recipe, incorporating the vibrant flavors of salsa verde. This dish reminds me of those family gatherings, and I hope it brings you the same joy!
What Makes This Salsa Verde Chicken and Rice Skillet Recipe Special?
What sets this recipe apart is its simplicity and bold flavors. Using shredded rotisserie chicken not only saves time but also adds a depth of flavor. The combination of salsa verde and diced green chiles gives the dish a delightful kick, while the creamy melted Monterey Jack cheese brings it all together. Plus, this recipe is versatile; you can easily customize it with your favorite toppings for an extra touch!
The Full Salsa Verde Chicken and Rice Skillet Recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup diced yellow onion
- 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
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. This helps to create a flavorful base for your dish.
- Add in the minced garlic and diced yellow onion. Sauté them until the onion becomes translucent, about 3-4 minutes. This step infuses your dish with aromatic goodness.
- In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Once combined, add these spices to the skillet, stirring until fragrant, about 1 minute.
- Mix in the drained and rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir well to ensure everything is evenly combined.
- Bring the mixture to a boil for 2-3 minutes. This allows the flavors to meld together beautifully.
- Once boiling, reduce the heat to a simmer, cover the skillet, and set a timer for 15 minutes. It’s important to keep the lid on to trap the steam, which helps cook the rice.
- After the timer goes off, check to ensure the rice is cooked through. If it’s still firm, continue to cook for a few more minutes, checking periodically.
- Once the rice has absorbed all the liquid and is fully cooked, turn off the heat. Sprinkle the shredded Monterey Jack cheese on top and cover the skillet for 2-3 minutes to allow the cheese to melt.
- Once the cheese is melted, garnish your dish with fresh cilantro, slices of avocado, and a sprinkle of red pepper flakes if desired.
- Serve and enjoy your delicious Salsa Verde Chicken and Rice Skillet!
Serving Suggestions and Variations for Salsa Verde Chicken and Rice Skillet
This dish is versatile and can be served in various ways. For a heartier meal, serve it with a side of warm tortillas or a fresh garden salad. You can also customize your dish by adding your favorite toppings, such as sour cream, sliced jalapeños, or diced tomatoes. If you have any leftovers, they make for a fantastic lunch the next day!
Frequently Asked Questions About Salsa Verde Chicken and Rice Skillet
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and increase the chicken broth, as brown rice takes longer to cook.
Can I make this dish ahead of time?
Absolutely! You can prepare it ahead of time and reheat it when ready to serve. Just make sure to store it in an airtight container in the refrigerator.
Is this dish gluten-free?
Yes, this recipe is gluten-free as long as you ensure that your chicken broth and salsa verde are labeled gluten-free.
Now, let’s take a look at the recipe stats!
Recipe Stats
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 380
- Servings: 4
Salsa Verde Chicken and Rice Skillet
Equipment
- Large Skillet For cooking the dish
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 4 oz 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
- 0.5 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- dash black pepper
- 3 tbsp cilantro
- optional toppings: avocado, red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and diced yellow onion. Sauté until the onion is translucent, about 3-4 minutes.
- Combine spices in a small bowl, then add them to the skillet, stirring until fragrant, about 1 minute.
- Mix in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Stir well to combine.
- Bring to a boil for 2-3 minutes, then reduce heat to a simmer. Cover and set a timer for 15 minutes.
- Check if the rice is cooked through once the timer goes off. If needed, cook for additional time.
- Once the rice is fully cooked and has absorbed the liquid, turn off the heat. Sprinkle cheese on top and cover for 2-3 minutes to melt.
- Garnish with cilantro, avocado, and red pepper flakes before serving.
- Serve and enjoy!