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Salsa Verde Chicken & Rice Skillet

One-pan Mexican-inspired skillet with chicken, rice, black beans, and tangy salsa verde topped with melted cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 15.5 oz salsa verde
  • 4 oz diced green chiles 1 can
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 15 oz black beans 1 can, rinsed and drained
  • 0.5 cup roasted corn frozen or fresh
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 1 dash black pepper
  • 3 tbsp fresh cilantro chopped
  • Optional toppings: avocado, red pepper flakes, lime wedges

Equipment

  • Large deep skillet or high-sided pan (12-inch)
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover skillet with a tight-fitting lid. Simmer on low heat for 15 minutes without lifting the lid. Set a timer to avoid peeking.
  6. 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.
  7. 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.
  8. 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.

Notes

Rice Type: Must use long-grain white rice. Brown rice requires 40-45 minutes cook time and 3 cups liquid. Do not use instant rice. Storage: Refrigerate in airtight containers for up to 4 days. Freezes for up to 2 months though rice texture may soften. Reheating: Stovetop - add 2-3 tbsp broth, cover and heat 5-7 minutes. Microwave - add 1 tbsp water, cover loosely with damp paper towel, heat in 90-second intervals stirring between. Substitutions: Use any cooked chicken or canned chicken. Pepper Jack for spicier version. Red salsa changes flavor profile but works. Ground beef or turkey can replace chicken. Variations: Add diced bell peppers or zucchini with onions. Fire-roasted salsa verde and corn for smoky depth. Vegetarian - skip chicken, add extra beans, use vegetable broth. Meal Prep: Doubles easily. Portion into individual containers. Leftovers make great burrito filling.