Salsa Verde Chicken & Rice Skillet delivers bold, zesty Mexican flavors in a single pan that’s ready in just 30 minutes. Tender rice cooks right in tangy salsa verde alongside rotisserie chicken, black beans, and roasted corn, creating a complete meal that’s both satisfying and easy to throw together on busy nights. The melted Monterey Jack cheese on top adds richness while fresh cilantro brings brightness to every bite.
This is the kind of dinner that solves the weeknight scramble without compromising on flavor or nutrition. Everything cooks together in one skillet, which means the rice absorbs all those delicious seasonings while you’re free to help with homework or simply put your feet up. It’s also fantastic for meal prep since the flavors actually improve after a day in the refrigerator.
Why You’ll Love This Salsa Verde Chicken & Rice Skillet
This recipe checks every box for busy weeknight cooking—it’s quick, uses mostly pantry staples, requires just one pan, and delivers serious flavor. Using rotisserie chicken eliminates the need to cook protein separately, cutting your active cooking time down to barely 10 minutes of chopping and stirring.
The combination of protein-rich chicken and beans with fiber-filled rice makes this genuinely filling and nutritious. You’re getting a balanced meal without having to prepare multiple side dishes, and the leftovers pack beautifully for next-day lunches. Kids tend to love the mild, familiar flavors, while adults appreciate the bright acidity from the salsa verde.
The recipe is forgiving and highly adaptable—swap ingredients based on what you have on hand without compromising results. It scales easily for larger families or meal prep batches, and reheats like a dream whether you’re using the stovetop or microwave. The melted cheese finish makes it feel indulgent even though it’s relatively light.
Clean-up is minimal with just one skillet and a cutting board to wash, leaving you more time to actually enjoy your evening. This is comfort food that doesn’t leave you feeling weighed down.
Ingredients for Salsa Verde Chicken & Rice Skillet
I always keep salsa verde in my pantry specifically for recipes like this—it adds so much flavor with zero effort. When buying rotisserie chicken, choose one that’s still warm if possible, as the meat shreds more easily and stays moist.
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained
- ½ cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp cumin
- ½ tsp garlic powder
- Dash of black pepper
- 3 tbsp fresh cilantro
- Optional toppings: avocado, red pepper flakes
Rice Selection: Long-grain white rice is essential here because it cooks in exactly 15 minutes with the liquid ratios provided. Jasmine or basmati rice work perfectly. Do not substitute brown rice, wild rice, or instant rice without adjusting cooking times and liquid amounts—brown rice needs at least 45 minutes and significantly more liquid.
Salsa Verde Quality: Use a good-quality jarred salsa verde for best results. Brands like Herdez, Trader Joe’s, or La Victoria work beautifully. The salsa should be relatively smooth rather than chunky. If you can only find fresh salsa verde from the refrigerated section, that works too, though jarred tends to have a more concentrated flavor.
Chicken Options: One small rotisserie chicken yields about 2 to 3 cups of shredded meat, so you’ll have some left over. Alternatively, use leftover grilled chicken, baked chicken breasts, or even canned chicken in a pinch. If using raw chicken, cook and shred it first before starting the recipe.
Cheese Choice: Monterey Jack melts beautifully and has a mild, creamy flavor that doesn’t overpower the salsa verde. Pepper Jack adds a nice kick if you want more heat. Mexican blend cheese or plain Colby Jack also work well. Avoid pre-shredded cheese if possible—it contains anti-caking agents that prevent smooth melting.
Bean and Corn Notes: Canned black beans are convenient and work perfectly here. Rinse them thoroughly to remove excess sodium and the starchy liquid. For corn, roasted or fire-roasted frozen corn adds the best flavor. Regular frozen corn works fine, or use fresh corn kernels cut from two ears when it’s in season.
How to Make Salsa Verde Chicken & Rice Skillet
The technique here is simple—build flavor with aromatics and spices, then let everything simmer together until the rice is tender. I find that keeping the lid on tight and resisting the urge to stir constantly helps the rice cook evenly.
- Prepare Your Ingredients: Dice the onion, mince the garlic, and shred the rotisserie chicken if you haven’t already. Drain and rinse the black beans thoroughly. Measure out your rice and have all your spices ready. This prep work takes about 10 minutes but makes the cooking process smooth and stress-free.
- Sauté the Aromatics: Heat the olive oil in a large, deep skillet or high-sided pan over medium heat. A 12-inch skillet works best to give everything room. Add the diced onion and minced garlic to the hot oil. In a small bowl, combine the chili powder, salt, cumin, garlic powder, and black pepper. Add this spice mixture to the skillet with the onions and garlic. Sauté for 3 to 4 minutes, stirring frequently, until the onions are softened and translucent and the spices smell fragrant and toasted. The kitchen should smell amazing at this point.
- Add Everything Else: Stir in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice. Use a wooden spoon or spatula to mix everything together thoroughly, making sure the rice is evenly distributed throughout the liquid. Scrape down the sides of the pan so nothing burns during cooking.
- Bring to a Boil: Increase the heat to medium-high and bring the entire mixture to a rolling boil. This should take 2 to 3 minutes. You’ll see large bubbles breaking the surface all over. Once it’s boiling vigorously, immediately reduce the heat to low.
- Simmer Covered: Place a tight-fitting lid on the skillet. Let everything simmer on low heat for 15 minutes without lifting the lid. This is crucial—lifting the lid releases steam and prevents the rice from cooking properly. The rice needs that trapped steam to become tender. Set a timer so you’re not tempted to peek.
- Check for Doneness: After 15 minutes, remove the lid and check the rice. It should be tender and fluffy, with all the liquid absorbed. Taste a spoonful from the center of the pan since that’s the last part to cook through. If the rice is still slightly firm or there’s liquid remaining, replace the lid and cook for another 2 to 3 minutes. If the rice is done but looks a bit dry, that’s fine—the cheese will add moisture.
- Add the Cheese: Turn off the heat completely. Sprinkle the shredded Monterey Jack cheese evenly over the entire surface of the rice mixture. Replace the lid and let it sit undisturbed for 2 to 3 minutes. The residual heat will melt the cheese into a gorgeous, creamy layer without making it greasy.
- Finish and Serve: Remove the lid and fluff the rice gently with a fork, mixing in some of the melted cheese. Sprinkle fresh cilantro over the top. Serve directly from the skillet into bowls, adding optional toppings like diced avocado, extra cilantro, lime wedges, or red pepper flakes for those who want more heat.
What to Serve with Salsa Verde Chicken & Rice Skillet
Since this is already a complete meal with protein, vegetables, and grains, you only need light sides to round things out. Focus on fresh, crunchy elements that contrast with the soft, creamy rice.
Chips and Guacamole: Tortilla chips with fresh guacamole or simple store-bought guac makes an easy appetizer or side. The cool, creamy avocado and crunchy chips provide textural contrast to the soft rice and tender chicken.
Simple Side Salad: A basic green salad with romaine lettuce, cherry tomatoes, and a lime-cilantro vinaigrette adds freshness and helps lighten the meal. Keep the dressing tangy to balance the richness of the cheese.
Mexican Street Corn: Grilled or roasted corn on the cob slathered with mayo, cotija cheese, chili powder, and lime makes a fun, festive side that plays into the Mexican-inspired theme without being redundant.
Flour Tortillas: Warm flour tortillas on the side let people make their own soft tacos with the rice mixture. Kids especially love this interactive element, and it makes the meal feel more special.
Refried Beans: A side of creamy refried beans adds extra protein and makes the meal even more filling. Choose the kind seasoned with garlic and cumin for flavor that complements the skillet.
Fresh Pico de Gallo: Homemade or store-bought pico de gallo adds brightness, acidity, and crunch. Spoon it over the rice mixture just before eating for a fresh burst of flavor.
Lime Wedges and Hot Sauce: Keep it simple with lime wedges and your favorite hot sauce on the table. A squeeze of lime right before eating really makes all the flavors pop, and hot sauce lets everyone customize their heat level.
Pro Tips & Variations
Rice Cooking Success: The key to perfectly cooked rice is using the right ratio of liquid to rice and not disturbing it while it cooks. If your rice consistently comes out undercooked, your skillet might be losing too much steam. Use a heavier lid or place a sheet of foil under the lid to create a better seal.
Preventing Mushy Rice: Don’t stir the rice once you’ve covered it to simmer. Stirring releases starch and makes the rice gummy. Only fluff it with a fork after it’s fully cooked and you’ve turned off the heat.
Smoky Depth: Use fire-roasted salsa verde and fire-roasted corn for deeper, smokier flavor. You can also add a teaspoon of smoked paprika or a minced chipotle pepper in adobo sauce for an extra layer of complexity.
Make It Spicier: Add a diced jalapeño with the onions, use pepper Jack cheese instead of Monterey Jack, or stir in a few dashes of your favorite hot sauce before simmering. Fresh jalapeño slices on top add heat and visual appeal.
Vegetarian Version: Skip the chicken and add an extra can of black beans or pinto beans. Use vegetable broth instead of chicken broth. Add diced bell peppers and zucchini with the onions for more vegetables and texture.
Protein Swaps: Ground beef, turkey, or even shrimp work in place of chicken. Brown ground meat first before adding the aromatics. For shrimp, stir them in during the last 3 minutes of cooking so they don’t overcook.
Meal Prep Magic: This recipe doubles easily for meal prep. Divide into individual containers after cooking and cooling. Reheat portions with a splash of broth or water to restore moisture. It keeps well in the refrigerator for up to 4 days.
Storage & Reheating Tips
Store leftover Salsa Verde Chicken & Rice Skillet in airtight containers in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, becoming slightly drier but still delicious. I portion mine into individual meal prep containers for easy grab-and-go lunches.
The skillet freezes reasonably well for up to 2 months, though the rice texture can become slightly softer after thawing. Cool completely before transferring to freezer-safe containers, leaving a bit of headspace for expansion. Thaw overnight in the refrigerator before reheating.
For stovetop reheating, place the desired portion in a skillet over medium-low heat. Add 2 to 3 tablespoons of chicken broth or water and stir gently to distribute the moisture. Cover and heat for 5 to 7 minutes, stirring occasionally, until warmed through to 165°F.
Microwave reheating is quick and convenient. Transfer a portion to a microwave-safe bowl and add a tablespoon of water or broth. Cover loosely with a damp paper towel to prevent drying out. Microwave in 90-second intervals, stirring between each, until heated through.
Leftover rice mixture makes excellent burrito or taco filling. Warm flour tortillas, add a scoop of the rice, top with fresh lettuce and tomatoes, and you have a completely different meal. It’s also delicious spooned over baked potatoes or used as a filling for stuffed bell peppers.
Common Questions
Can I use brown rice instead of white rice? Brown rice requires much longer cooking time and more liquid. If you want to use brown rice, increase the chicken broth to 3 cups and simmer covered for 40 to 45 minutes instead of 15. Check periodically and add more liquid if needed.
My rice came out crunchy. What happened? Either there wasn’t enough liquid or the heat was too high, causing the liquid to evaporate before the rice cooked through. Next time, make sure you’re using exactly 2 cups of broth and maintaining a low simmer. If you notice the liquid is gone but rice is still hard, add ¼ cup more broth and continue cooking.
Can I make this ahead of time? You can prep all the ingredients ahead and store them separately, then cook when ready. However, I don’t recommend fully cooking it ahead because the rice continues to absorb liquid and can become mushy when reheated. It’s best made fresh, though leftovers reheat well.
What if I don’t have rotisserie chicken? Use any cooked chicken you have on hand—leftover grilled chicken, baked chicken breasts, or even canned chicken. You need about 2 cups shredded or diced. If starting with raw chicken, cook 2 medium breasts, let them cool slightly, then shred before adding to the skillet.
Can I use jarred salsa instead of salsa verde? Red salsa changes the flavor profile completely, creating a different but still delicious dish. The rice will take on a red color and the taste will be more tomato-forward. If you want to maintain the verde flavor, stick with green salsa or tomatillo salsa.
Why is the cheese layer not melting evenly? Make sure you’re using freshly shredded cheese rather than pre-shredded, which contains anti-caking agents. Also ensure you turn off the heat completely before adding cheese—too much direct heat can cause the cheese to separate and become oily instead of melting smoothly.
This Salsa Verde Chicken & Rice Skillet is the answer to those nights when you need dinner fast but still want something flavorful and satisfying. The tangy salsa verde keeps things interesting while the one-pan approach keeps cleanup minimal. Give this one a try when you’re short on time but not willing to compromise on taste—it’s a reliable weeknight winner.
Salsa Verde Chicken & Rice Skillet
Ingredients
Equipment
Method
- Dice the onion, mince the garlic, and shred the rotisserie chicken. Drain and rinse the black beans. Measure out rice and have all spices ready.
- Heat olive oil in a large, deep 12-inch skillet over medium heat. Add diced onion and minced garlic. In a small bowl, combine chili powder, salt, cumin, garlic powder, and black pepper. Add spice mixture to skillet. Sauté for 3 to 4 minutes until onions are softened and spices are fragrant.
- Stir in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice. Mix thoroughly with a wooden spoon, ensuring rice is evenly distributed. Scrape down sides of pan.
- Increase heat to medium-high and bring mixture to a rolling boil. This should take 2 to 3 minutes. Once boiling vigorously, immediately reduce heat to low.
- Cover skillet with a tight-fitting lid. Simmer on low heat for 15 minutes without lifting the lid. Set a timer to avoid peeking.
- After 15 minutes, remove lid and check rice. It should be tender and fluffy with liquid absorbed. Taste rice from center of pan. If still firm or liquid remains, replace lid and cook another 2 to 3 minutes.
- Turn off heat completely. Sprinkle shredded Monterey Jack cheese evenly over entire surface. Replace lid and let sit undisturbed for 2 to 3 minutes until cheese melts.
- Remove lid and fluff rice gently with a fork, mixing in some melted cheese. Sprinkle fresh cilantro over top. Serve directly from skillet with optional toppings like diced avocado, extra cilantro, lime wedges, or red pepper flakes.
