Salsa Verde Chicken and Rice Skillet
A delicious one-pan meal featuring shredded chicken, rice, and zesty salsa verde.
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!
Notes
Feel free to customize with your favorite toppings like sour cream or hot sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.