Description
This vibrant Salsa Verde Chicken & Rice Skillet is a flavorful, one-pan meal combining tender shredded rotisserie chicken, zesty salsa verde, and hearty rice cooked with black beans and savory spices. A quick and easy recipe perfect for weeknight dinners, topped with melted Monterey Jack cheese and fresh cilantro for a deliciously comforting Mexican-inspired dish.
Ingredients
Scale
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 15.5 oz salsa verde
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
Spices
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Optional Garnishes
- Fresh cilantro, chopped
- Additional toppings as desired (e.g. sour cream, sliced avocado, lime wedges)
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare for sautéing.
- Sauté Aromatics: Add the minced garlic and diced yellow onion to the skillet. Cook until they are fragrant and the onion is translucent, about 3-4 minutes.
- Add Spices: In a small bowl, combine chili powder, sea salt, ground cumin, garlic powder, and black pepper. Sprinkle the spice mixture over the sautéed garlic and onion, stirring to coat evenly and to toast the spices slightly.
- Add Remaining Ingredients: Stir in rinsed black beans, shredded rotisserie chicken, chicken broth, salsa verde, and uncooked white long grain rice into the skillet. Mix thoroughly to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil and let it boil for about 2-3 minutes. Then reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 15 minutes, allowing the rice to cook and absorb the flavors.
- Check Rice: After 15 minutes, check the rice for doneness. If the rice is still not tender, continue cooking covered for a few more minutes until fully cooked.
- Add Cheese: Remove the skillet from heat. Sprinkle shredded Monterey Jack cheese evenly over the top. Cover again and let sit for 2-3 minutes so the cheese can melt perfectly.
- Serve and Garnish: Garnish with chopped fresh cilantro and any optional toppings like sour cream or avocado slices. Serve warm and enjoy your hearty and flavorful skillet meal.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper with the spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you want to make it Vegan, substitute chicken with sautéed tofu or additional beans and use vegan cheese.
- Ensure you stir gently after adding rice to avoid breaking grains and to cook evenly.
