Salsa Verde Chicken and Rice Recipe

Cheesy Salsa Verde Chicken & Rice Skillet Recipe

I just made this Salsa Verde Chicken and Rice recipe, and my kitchen still smells amazing! This one-pan meal is a new favorite because it’s so quick, flavorful, and incredibly cheesy. It’s a comforting Tex-Mex dish that feels special without any fuss.

It’s so simple that it leaves me with plenty of time to explore other guides, like the one for our Heavenly Summer Peach Bars Recipe. This skillet dish is perfect for a busy weeknight when you crave something hearty and delicious.

Additional Tips for Making this Recipe Better

After making this a few times, I’ve discovered a few tricks that take it from great to absolutely spectacular.

• I highly recommend toasting the uncooked rice in the skillet for a minute with the spices before adding the liquids. This gives the grains a slightly nutty flavor and helps them cook up fluffier.
• Don’t be afraid to squeeze a bit of fresh lime juice over the top just before serving. I find it really brightens up all the flavors and cuts through the richness of the cheese.
• If you have an extra five minutes, let the skillet rest, covered, for a few minutes after the cheese melts. This allows the flavors to meld together even more.

Variations to Try

One of the best things about this skillet is how adaptable it is. You can easily switch things up based on your dietary needs or what you have on hand. For more ideas, you can explore our other dinner recipes.

• Dairy-Free: Substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese alternative.
• Spicier Version: Add a finely diced jalapeño along with the onion and garlic, or use a “hot” salsa verde.
• Extra Veggies: Feel free to toss in some diced bell peppers or zucchini for added nutrients and color.
• Different Grains: Brown rice works well, but you’ll need to increase the cooking time and add about 1/2 cup of extra broth. Quinoa is also a great, high-protein alternative.

Equipment You Need

You don’t need much for this recipe, which is part of its charm.

• Large Skillet: A 12-inch skillet with a lid is ideal for cooking everything without crowding the pan.
• Cutting Board & Knife: For dicing the onion and mincing the garlic.
• Measuring Cups & Spoons: To ensure you get the ingredient ratios just right.
• Small Bowl: For mixing the spices together before adding them to the skillet.
• Wooden Spoon or Spatula: For stirring everything together without scratching your pan.

How to Serve Salsa Verde Chicken & Rice Skillet Recipe

Presentation can make a simple meal feel like a special occasion. Here are a few ways to serve this dish.

• Serve it straight from the skillet for a rustic, family-style meal.
• Garnish with a dollop of sour cream or Greek yogurt, sliced avocado, and extra cilantro.
• Offer a side of crunchy tortilla chips for scooping.
• For dessert, follow up with something sweet and simple, like our Cinnamon Coffee Crinkles Recipe.

Calories Count

Here is the approximate nutritional information per serving.

• Calories: 380 kcal
• Carbohydrates: 37g
• Protein: 24g
• Fat: 15g
• Saturated Fat: 6g
• Fiber: 6g
• Sugar: 3g
• Sodium: 820mg
• Cholesterol: 55mg

How to Store the Recipe

This dish is great for leftovers, making it perfect for meal prep.

• Storing: Allow the skillet to cool completely, then transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to four days.
• Freezing: This recipe freezes wonderfully. Portion it into freezer-safe containers and it will last for up to three months. Thaw it overnight in the fridge before reheating.
• Reheating: Warm leftovers in a skillet over low heat, adding a splash of chicken broth to prevent drying out. You can also microwave it until heated through.

Why You’ll Love This Recipe

You are going to adore this skillet dinner for so many reasons.

• One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup.
• Quick & Easy: It’s ready in just 30 minutes, making it perfect for busy weeknights.
• Packed with Flavor: The combination of salsa verde, spices, and cheese is irresistibly delicious.
• Highly Versatile: You can easily customize it with different proteins, grains, or vegetables.

Ben Carraoli

Salsa Verde Chicken and Rice Recipe

I just made this Salsa Verde Chicken & Rice Skillet, and my kitchen still smells amazing! This one-pan meal is a new favorite because it's so quick, flavorful, and incredibly cheesy. It’s a comforting Tex-Mex dish that feels special without any fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Calories: 380

Ingredients Method

Ingredients

  

• 2 cups shredded rotisserie chicken – Using a pre-cooked rotisserie chicken is a fantastic time-saver and adds a deep roasted flavor.
• 1 cup yellow onion diced – This provides a sweet, aromatic base that builds the foundation of the dish.
• 3 garlic cloves minced – Freshly minced garlic offers a savory punch that you just can’t get from a jar.
• 1 tbsp extra virgin olive oil – A quality olive oil is perfect for sautéing the aromatics and bringing everything together.
• 15.5 oz salsa verde – This is the star! The tangy vibrant tomatillo flavor is what makes the dish pop.
• 1 can 4oz diced green chiles – These add a mild, smoky heat without being overwhelmingly spicy.
• 1 cup white long-grain rice – Uncooked rice is essential as it will absorb all the delicious broth and flavors as it cooks.
• 2 cups chicken broth – Use a low-sodium broth to better control the saltiness of the final dish.
• 1 cup shredded Monterey Jack cheese – Grate your own cheese from a block for the best melting results.
• 1 can black beans rinsed and drained – Rinsing removes excess sodium and the starchy liquid from the can.
• 1/2 cup roasted corn – Adds a touch of sweetness and a slightly smoky flavor that complements the other ingredients.
• 1 tsp chili powder – For a warm earthy heat.
• 1 tsp sea salt – To enhance all the other flavors.
• 1/2 tsp cumin – Provides an essential earthy and warm background note.
• 1/2 tsp garlic powder – Reinforces that savory garlic flavor throughout the dish.
• dash of black pepper – For a subtle finishing kick.
• 3 tbsp cilantro – Fresh cilantro adds a bright herbaceous finish.
• Optional toppings: avocado red pepper flakes – For extra creaminess and a bit of heat.

Method

 

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, stirring them occasionally. Cook for about 2-3 minutes until the onion becomes soft and translucent, filling your kitchen with a wonderfully inviting aroma.
2. In a small bowl, mix the chili powder, cumin, garlic powder, and sea salt. Sprinkle this spice blend over the onions and garlic in the pan. Stir constantly for about one minute until the spices become fragrant. This step, called blooming, deepens their flavor.
3. Now, add the drained black beans, roasted corn, shredded chicken, green chiles, uncooked rice, salsa verde, and chicken broth to the skillet. Give everything a good stir to ensure all the ingredients are well-combined and evenly distributed throughout the pan.
4. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the skillet with a lid and let it cook for about 15 minutes. At this point, check to see if the rice is tender and has absorbed most of the liquid.
5. Once the rice is fully cooked, turn off the heat. Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet mixture. Place the lid back on for a couple of minutes to allow the cheese to melt into a gooey, delicious blanket.
6. Finish your skillet by sprinkling fresh, chopped cilantro over the melted cheese. If you like, you can also add sliced avocado for creaminess or a pinch of red pepper flakes for an extra kick. Serve immediately while it’s hot and bubbly.