Introduction

Oh, you know those nights when you’re craving something delicious, something comforting, but the thought of a mountain of dishes just makes you want to order pizza? Yeah, I’ve been there! That’s exactly why I’m so excited to share this Salsa Verde Chicken & Rice Skillet with you. It’s a flavor explosion all cooked up in one single pan, and honestly, it feels like magic. It’s the kind of meal that brings everyone to the table with happy sighs and empty plates. Plus, it’s so simple, you’ll be making it week after week!

Why You’ll Love This Recipe

Lightning Fast: Seriously, dinner on the table in under 30 minutes!
Effortlessly Easy: Minimal chopping, maximum flavor. Anyone can make this!
Perfectly Giftable: Imagine sharing a batch of this amazing skillet meal with new parents or busy friends. Just a quick reheat and they’ve got a gourmet meal.
Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, everyone devours this. It’s a fiesta in every bite!

Ingredients

Gathering your ingredients is the first step to a delicious meal. Here’s what you’ll need:

1 tablespoon Extra virgin olive oil: The base for our flavor sauté.
1 cup Yellow onion, chopped: Adds a sweet, savory foundation.
3 cloves Garlic, minced: Because garlic makes everything better!
1 teaspoon Chili powder: For a little warmth and depth.
1/2 teaspoon Cumin: That earthy, smoky secret ingredient.
1 teaspoon Garlic powder: Double the garlic, double the fun!
1 cup Long grain white rice: The fluffy canvas for all our delicious ingredients.
15.5 ounces Salsa verde: The tangy, zesty star of the show!
2 cups Chicken broth: To cook our rice to perfection and infuse flavor.
1 can Black beans, rinsed and drained: Adds protein and a lovely creamy texture.
1 can Green chiles, diced: For a mild, delightful kick.
1 teaspoon Sea salt: To bring all the flavors together.
2 cups Rotisserie chicken, shredded: The easiest way to add pre-cooked, tender chicken.
1/2 cup Corn, roasted: Adds a touch of sweetness and a delightful char.
3 tablespoons Cilantro, chopped: Fresh, bright herbs to finish it off.
1 cup Monterey Jack cheese, shredded: For that irresistible cheesy, melty goodness.
1 dash Black pepper: Just a little sprinkle to taste.

How to Make It

Let’s get cooking! It’s as simple as 1, 2, 3… well, 7!

Sauté the Aromatics: Grab your favorite large skillet and heat the olive oil over medium-high heat. Toss in your chopped onion and let it soften up for about 5 minutes. You want it nice and tender.
Bloom the Spices: Now, add the minced garlic, garlic powder, chili powder, and cumin. Give it a good stir and let it cook for just about 1 minute. You’ll know it’s ready when your kitchen starts smelling absolutely amazing!
Bring it All Together: Stir in the uncooked rice, making sure to coat it with those fragrant spices. Then, pour in the chicken broth, salsa verde, diced green chiles, rinsed black beans, and sea salt. Give everything a good mix and bring it to a rolling boil.
Simmer to Perfection: Once it’s boiling, reduce the heat to low, cover your skillet tightly, and let it simmer for 15-20 minutes. Keep an eye on it – you want all that liquid to be absorbed and the rice to be perfectly cooked.
Add the Goodies: Gently stir in the shredded rotisserie chicken, roasted corn, and fresh chopped cilantro. Let it cook for another 5 minutes, giving it a gentle stir occasionally, just until the chicken is heated through.
Get Cheesy!: Sprinkle that glorious shredded Monterey Jack cheese all over the top. Cover the skillet again and let it sit for 2-3 minutes. Watch the magic happen as the cheese melts into a gooey blanket.
The Final Touch: Give it a final dash of black pepper to your liking. Serve it up hot and enjoy every single delicious bite!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Chicken Swap: No rotisserie chicken? No problem! You can use cooked shredded chicken breast or thigh meat that you’ve sautéed yourself. Ground chicken or turkey would also work wonderfully.
Bean Variations: Pinto beans or kidney beans would be a delightful alternative to black beans.
Spice it Up: If you love a little extra heat, add a pinch of cayenne pepper with the other spices, or a few dashes of your favorite hot sauce at the end.
Veggies Galore: Feel free to toss in some diced bell peppers (any color!) with the onions, or stir in some frozen peas or spinach during the last few minutes of cooking.
Cheese Please: Cheddar, Colby Jack, or a Mexican blend cheese would also be delicious substitutes for Monterey Jack.

Tips for Success

A few little tricks can ensure this recipe turns out perfectly every time:

Don’t Overcook the Rice: Keep an eye on that simmering time. If the liquid evaporates too quickly, you can add a splash more chicken broth.
Rinse Your Beans: Rinsing canned beans removes excess sodium and starch, leading to a cleaner flavor and less mushy texture.
Prep Ahead: Chop your onion and mince your garlic a day in advance to make weeknight cooking even faster. The shredded chicken can also be prepped.
Taste and Adjust: Always taste your food before serving! You might need a little more salt, pepper, or even a squeeze of lime.

How to Store It

Leftovers are fantastic! Let the skillet meal cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a bit dry.

FAQs

Can I make this in a slow cooker? While this is designed as a stovetop, one-pan meal, you could adapt elements for a slow cooker. You’d likely cook the rice separately and then combine everything in the slow cooker to heat through.
Is this spicy? The salsa verde and green chiles add a mild, pleasant warmth. If you prefer it spicier, you can easily add more chili powder, a pinch of cayenne, or some diced jalapeños!
Can I use brown rice? Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically takes longer to cook and may require more broth. Follow the package directions for your brown rice.

One-Pan Salsa Verde Chicken & Rice Skillet

A flavorful and easy one-pan chicken and rice dish featuring salsa verde, black beans, corn, and melted cheese. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 4 servings

Equipment

Large skillet With a tight-fitting lid

Ingredients

Main ingredients

1 tablespoon Extra virgin olive oil
1 cup Yellow onion, chopped
3 cloves Garlic, minced
1 teaspoon Chili powder
0.5 teaspoon Cumin
1 teaspoon Garlic powder
1 cup Long grain white rice
15.5 ounces Salsa verde
2 cups Chicken broth
1 can Black beans, rinsed and drained
1 can Green chiles, diced
1 teaspoon Sea salt
2 cups Rotisserie chicken, shredded
0.5 cup Corn, roasted
3 tablespoons Cilantro, chopped
1 cup Monterey Jack cheese, shredded
1 dash Black pepper

Instructions

Sauté the Aromatics: Grab your favorite large skillet and heat the olive oil over medium-high heat. Toss in your chopped onion and let it soften up for about 5 minutes. You want it nice and tender.
1 tablespoon Extra virgin olive oil
Bloom the Spices: Now, add the minced garlic, garlic powder, chili powder, and cumin. Give it a good stir and let it cook for just about 1 minute. You’ll know it’s ready when your kitchen starts smelling absolutely amazing!
1 tablespoon Extra virgin olive oil
Bring it All Together: Stir in the uncooked rice, making sure to coat it with those fragrant spices. Then, pour in the chicken broth, salsa verde, diced green chiles, rinsed black beans, and sea salt. Give everything a good mix and bring it to a rolling boil.
1 tablespoon Extra virgin olive oil
Simmer to Perfection: Once it’s boiling, reduce the heat to low, cover your skillet tightly, and let it simmer for 15-20 minutes. Keep an eye on it – you want all that liquid to be absorbed and the rice to be perfectly cooked.
Add the Goodies: Gently stir in the shredded rotisserie chicken, roasted corn, and fresh chopped cilantro. Let it cook for another 5 minutes, giving it a gentle stir occasionally, just until the chicken is heated through.
1 tablespoon Extra virgin olive oil
Get Cheesy!: Sprinkle that glorious shredded Monterey Jack cheese all over the top. Cover the skillet again and let it sit for 2-3 minutes. Watch the magic happen as the cheese melts into a gooey blanket.
1 tablespoon Extra virgin olive oil
The Final Touch: Give it a final dash of black pepper to your liking. Serve it up hot and enjoy every single delicious bite!
1 tablespoon Extra virgin olive oil

Notes

This recipe is wonderfully adaptable! Feel free to swap chicken for turkey, use pinto or kidney beans, add bell peppers or spinach, or try a different cheese like cheddar or a Mexican blend. For extra heat, add cayenne pepper or hot sauce.