Description
Salsa Verde Chicken & Rice Skillet is a quick and flavorful dish that’s perfect for busy weeknights. In just 30 minutes, you can enjoy tender shredded chicken simmered in zesty salsa verde, combined with hearty rice and black beans for a nutritious meal the whole family will love. This one-pan wonder not only saves time on cleanup but also allows for endless customization—add your favorite toppings like avocado or cilantro to make it your own. Whether you’re serving it as a main dish or transforming it into a delightful burrito bowl, this recipe is sure to become a go-to in your weeknight dinner rotation.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 15.5 oz salsa verde
- 1 cup white long grain rice
- 2 cups chicken broth
- Optional toppings: shredded cheese, black beans, roasted corn, cilantro, avocado
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic and onion until fragrant.
- Mix chili powder, salt, cumin, garlic powder, and black pepper; add to the skillet.
- Stir in black beans, corn, chicken, green chiles, salsa verde, broth, and rice until well combined.
- Bring to a boil for 2-3 minutes. Reduce heat and cover; simmer for 15 minutes.
- Check rice for doneness; adjust cooking time if needed.
- Once cooked through, top with cheese and cover for 2-3 minutes until melted.
- Garnish with cilantro and optional toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Use pre-cooked rotisserie chicken to save time. Customize spice levels by adjusting the chili powder. For vegetarian options, substitute chicken with beans or tofu.