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If you’re craving a vibrant, comforting meal that brings a punch of zesty flavor with minimal fuss, this Salsa Verde Chicken & Rice Skillet Recipe is going to be your new weeknight hero. It beautifully combines tender shredded chicken, bright salsa verde, and fluffy rice all cooked together in one skillet, making dinner both easy and incredibly satisfying. Each bite bursts with layers of savory spices, creamy melted cheese, and that fresh, tangy vibe that only salsa verde can deliver. Trust me, once you try this, it’ll be a recipe you’ll want to make over and over again.
Ingredients You’ll Need
Every ingredient in this Salsa Verde Chicken & Rice Skillet Recipe is straightforward but so essential. They come together to create a perfect balance of savory, tangy, and creamy textures that make this dish a standout in any dinner rotation.
- Shredded rotisserie chicken: A time-saving protein that’s already cooked and full of juicy flavor.
- Yellow onion, diced: Adds a sweet, aromatic base that caramelizes beautifully when sautéed.
- Garlic cloves, minced: Packs in a punch of fragrant warmth that wakes up the entire skillet.
- Salsa verde (15.5 oz): The star ingredient that gives the dish its signature bright and tangy flavor.
- White long grain rice: Absorbs all the delicious liquid and spices for fluffy, flavorful grains.
- Chicken broth (2 cups): Enhances the chicken flavor and keeps the rice moist as it cooks.
- Black beans, rinsed and drained: Adds heartiness, fiber, and a lovely creamy texture contrast.
- Shredded Monterey Jack cheese: A mild, melty cheese that offers a gooey finish to the dish.
- Olive oil: Used for sautéing and developing savory depth in the aromatics.
- Chili powder, sea salt, cumin, garlic powder, and black pepper: These spices layer warmth and complexity into the dish.
How to Make Salsa Verde Chicken & Rice Skillet Recipe
Step 1: Sauté Aromatics
Start by warming olive oil in a large skillet over medium heat. Then, toss in the diced onion and minced garlic. Sauté these until they’re soft and fragrant, creating a flavorful base that will infuse the rest of the dish with irresistible aroma.
Step 2: Add the Spices
Sprinkle in chili powder, sea salt, cumin, garlic powder, and black pepper right into the skillet. Stir these spices into the softened onion and garlic so they bloom and release their nuanced flavors. This step is crucial for building the bold seasoning profile of the dish.
Step 3: Layer the Key Ingredients
Next, add the black beans, rotisserie chicken, salsa verde, and rice to the skillet. Pour in the chicken broth as well, stirring everything together so the rice is evenly nestled among the other ingredients. This layering ensures every spoonful delivers a bit of everything, from tangy sauce to tender chicken.
Step 4: Cook the Rice to Perfection
Turn the heat up just enough to bring the mixture to a boil. Let it bubble gently for 2 to 3 minutes, then reduce the heat, cover the pan, and let it simmer for about 15 minutes. This patiently cooks the rice until it’s tender and has soaked up all the rich flavors. Peek at the rice toward the end, and if it needs a touch more time, just give it a few extra minutes to reach that ideal softness.
Step 5: Melt the Cheese
Once the rice is perfectly cooked, remove the skillet from heat and sprinkle shredded Monterey Jack cheese over the top. Cover the pan to let the cheese melt from the residual warmth, creating a luscious, creamy layer that ties every element together in cheesy harmony.
How to Serve Salsa Verde Chicken & Rice Skillet Recipe
Garnishes
Fresh garnishes like chopped cilantro, a squeeze of lime juice, or even diced avocado will brighten and elevate your skillet. These little touches add pops of color and fresh flavor that contrast beautifully with the warm, cheesy base.
Side Dishes
Pair your salsa verde chicken and rice with simple sides like a crisp green salad, roasted vegetables, or even warm tortillas. These add balance and variety, making your meal feel complete and extra satisfying.
Creative Ways to Present
For a fun twist, serve the skillet over crispy tortilla chips for a nacho-style experience, or stuff the mixture inside warm tortillas for instant burritos. You could also spoon it into halved bell peppers for a colorful, gluten-free presentation that’s as inviting visually as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Salsa Verde Chicken & Rice Skillet Recipe to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy the flavors all over again without any hassle.
Freezing
This dish freezes well when packed into freezer-safe containers. Freeze in portions for quick meals later. When ready to eat, thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of chicken broth or water to keep the rice from drying out. Cover the skillet or container while reheating to let the cheese soften and the flavors meld beautifully once more.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you prefer fresh chicken, cook it thoroughly before shredding and adding it to the skillet. Rotisserie chicken just saves time and adds a touch of extra flavor.
Is this recipe spicy?
The salsa verde and chili powder give a mild to moderate kick, but it’s not overly spicy. You can adjust the heat by choosing a milder salsa or adding more chili powder if you like it hotter.
Can I substitute the rice with another grain?
You can try quinoa or cauliflower rice, but keep in mind that cooking times and liquid amounts will vary, so adjustments may be necessary.
What cheese can I use if I don’t have Monterey Jack?
Creamy cheeses like mozzarella, mild cheddar, or even pepper jack are great substitutes that melt well and complement the flavors perfectly.
Is this recipe gluten-free?
Yes! This Salsa Verde Chicken & Rice Skillet Recipe is naturally gluten-free assuming your salsa verde and broth are gluten-free, making it a safe and tasty choice for those with gluten sensitivities.
Final Thoughts
This Salsa Verde Chicken & Rice Skillet Recipe is pure comfort in a single pan, bursting with flavor and incredibly easy to throw together. Whether you’re cooking for a busy weeknight or feeding friends, this dish will soon become one of your most loved go-tos because it delivers on taste, convenience, and heartwarming goodness every time. Give it a try—you’ll wonder how you ever lived without it!
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Salsa Verde Chicken & Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This flavorful and hearty Salsa Verde Chicken & Rice Skillet combines shredded rotisserie chicken with bright salsa verde, aromatic spices, black beans, and tender rice all cooked together in one skillet. Topped with melted Monterey Jack cheese and fresh cilantro, this dish is a perfect easy weeknight meal packed with Mexican-inspired flavors and minimal cleanup.
Ingredients
Protein and Dairy
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
Vegetables and Aromatics
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained
- Optional: fresh cilantro for garnish
Grains and Liquids
- 1 cup white long grain rice
- 2 cups chicken broth
- 15.5 oz salsa verde
Spices
- Chili powder (quantity not specified, estimated 1 teaspoon)
- Sea salt (to taste, estimated 1 teaspoon)
- Cumin (estimated 1 teaspoon)
- Garlic powder (estimated ½ teaspoon)
- Black pepper (estimated ½ teaspoon)
Other
- Olive oil (estimated 1 tablespoon for sautéing)
Instructions
- Heat the oil: In a large skillet, heat olive oil over medium heat to prepare for sautéing aromatic ingredients.
- Sauté aromatics: Add the minced garlic and diced onion to the skillet and cook until fragrant and onions become translucent, about 2-3 minutes.
- Add spices: Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl, then add seasoning mixture to the skillet stirring to evenly coat the aromatics.
- Combine main ingredients: Stir in black beans, shredded chicken, salsa verde, chicken broth, and rice into the skillet ensuring everything is well combined.
- Cook the rice: Bring mixture to a boil and let it boil for 2-3 minutes, then reduce heat to low, cover skillet and simmer for 15 minutes allowing the rice to absorb the liquid and cook thoroughly.
- Check doneness: Remove lid and check if rice is tender; if not, cover and cook a few minutes longer until rice is fully cooked.
- Add cheese topping: Remove skillet from heat and sprinkle shredded Monterey Jack cheese evenly over the surface, then cover again for 2-3 minutes to let the cheese melt.
- Garnish and serve: Garnish with fresh cilantro and any optional toppings like sour cream or avocado you prefer. Serve warm directly from the skillet.
Notes
- Using cooked rotisserie chicken significantly reduces cook time.
- Can substitute Monterey Jack cheese with cheddar or a blend of Mexican cheeses.
- For a spicier dish, add diced green chiles or jalapeños.
- Leftovers store well refrigerated up to 3 days and reheat easily.
- Rinsing rice before cooking can help avoid stickiness.
