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This Salsa Verde Chicken and Rice Skillet is my ultimate answer to busy nights when everyone is hungry and I want something that comes together fast with minimal fuss. The creamy cheese and zesty salsa verde combine in the skillet for a dinner that is super comforting yet bright from the layers of flavor. The best part is how everything cooks in one pan and leftovers taste amazing the next day.
My family fell in love with this dish the first time I made it on a chilly weeknight. Now it is our go-to whenever we need something hearty but not heavy.
Ingredients
- Shredded rotisserie chicken: brings juicy flavor and saves so much time compared to cooking chicken from scratch. Look for one with simple seasonings to keep things versatile
- Yellow onion, diced: adds sweetness and helps build that essential savory base
- Garlic cloves, minced: heighten the savory meets spicy kick. Fresh garlic always elevates the dish
- Extra virgin olive oil: for richness and helps the aromatics bloom
- Salsa verde: brings a zippy tang and herby green flavor. Choose a jar with a short ingredient list for the freshest taste
- Diced green chiles: add subtle roasted warmth. Milder brands keep it family-friendly
- White long grain rice: cooks up fluffy and absorbs all the flavors in the pan. Quality rice guarantees the best texture
- Chicken broth: infuses the rice with extra savory goodness. Choose low-sodium for better control of seasoning
- Shredded monterey jack cheese: melts lusciously and adds creamy finish. Get a block and shred it yourself for top meltiness
- Black beans, rinsed and drained: offer heartiness and creamy bite
- Roasted corn: gives sweet smoky flavor. Frozen or canned both work well
- Chili powder, sea salt, cumin, garlic powder, black pepper: build layers of flavor and spice. Use fresh ground spices for a boost
- Cilantro, chopped: adds bright finishing touch
- Optional toppings: like avocado or red pepper flakes are perfect for extra creaminess and spark
Step-by-Step Instructions
- Warm the Pan:
- Add olive oil to a large skillet and let it heat over medium setting. Wait until the oil shimmers to get the best aromatic sizzle
- Build the Flavor Base:
- Add your diced onions and minced garlic. Stir regularly and cook around eight minutes until soft and golden. This slow sauté is where flavors start layering
- Bloom the Spices:
- In a small bowl combine chili powder sea salt cumin garlic powder and a pinch of black pepper. Sprinkle them in with the onions and garlic. Stir until everything is fragrant and the spices coat the veggies
- Combine the Main Ingredients:
- Pour in the black beans roasted corn shredded chicken diced green chiles chicken broth salsa verde and uncooked rice. Use your spatula to mix everything so the rice is evenly distributed under the liquids
- Simmer Gently:
- Raise the heat and bring the mixture to a gentle boil for two to three minutes. Immediately lower the heat and cover the skillet snugly with a lid. Set your timer for fifteen minutes so the rice cooks in all those lovely juices
- Check and Finish Cooking Rice:
- After fifteen minutes quickly check a grain of rice for doneness. If it is still firm add a splash of broth and give it a few more minutes covered. The goal is tender perfectly cooked rice
- Melt the Cheese:
- Turn off the heat. Sprinkle the top evenly with monterey jack cheese. Cover the skillet again and let the cheese steam and melt for two to three minutes into gooey goodness
- Top and Serve:
- Finish with chopped cilantro and your favorite toppings like sliced avocado or a shower of red pepper flakes for brightness and color. Spoon into bowls while hot
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You Must Know
- High in protein fiber and flavor from beans chicken and veggies
- One skillet method makes cleanup extra easy
- Great for meal prep and tastes even better the next day
There is something about the combination of salsa verde and creamy monterey jack cheese that totally makes this meal. Every time I add those finishing touches at the table it reminds me of cozy family dinners when everyone crowds around for seconds.
Storage Tips
Transfer leftovers to a sealed container and pop it in the fridge. This skillet will keep well for up to three days and reheats beautifully either in a microwave or gently in a pan with a splash of chicken broth to loosen it up
Ingredient Substitutions
Swap canned pinto beans for black beans if you like a slightly lighter texture. If you don’t have monterey jack cheese try shredded mozzarella or even cheddar for a different flavor profile. Brown rice can be used but expect a longer cooking time and increase broth as needed
Serving Suggestions
This skillet is plenty satisfying on its own but I love serving it with a crisp green salad or a platter of sliced cucumbers and radishes. It also makes a fantastic taco or burrito filling wrapped up in warm tortillas
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Cultural Context
Salsa verde is a staple of Mexican cuisine known for its brightness from tomatillos and peppers. I have always been drawn to its unique tartness that instantly livens up a simple skillet meal like this one. It is a nod to comforting family food with just enough zing to make everyone at the table want more
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and possibly additional broth to ensure it cooks through fully.
- → How spicy is this dish with salsa verde and green chiles?
The spice level is moderate, but you can adjust by choosing a mild or hot salsa verde and omitting red pepper flakes if desired.
- → What can I substitute for rotisserie chicken?
Cooked, shredded chicken breast or thighs work well. You can also use leftover grilled or baked chicken.
- → Is Monterey Jack cheese essential?
You may substitute Monterey Jack with cheddar, pepper jack, or mozzarella according to preference and availability.
- → What toppings pair well with this skillet meal?
Fresh avocado, chopped cilantro, diced tomatoes, or a squeeze of lime enhance freshness and flavor at serving.
- → Can this be made vegetarian?
Swap chicken for extra beans, use vegetable broth, and enjoy a hearty, plant-based skillet.