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Salsa Verde Chicken and Rice Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.