Salsa Verde Chicken Rice Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups (about 300g) shredded rotisserie chicken
02 -
1 cup (120g) yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 tablespoon extra virgin olive oil
05 -
440g salsa verde
06 -
1 can (113g) diced green chiles
07 -
1 cup (185g) white long grain rice
08 -
2 cups (480ml) chicken broth
09 -
1 cup (100g) shredded Monterey Jack cheese
10 -
1 can (400g) black beans, rinsed and drained
11 -
1/2 cup (80g) roasted corn
→ Seasonings
12 -
1 teaspoon chili powder
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon ground cumin
15 -
1/2 teaspoon garlic powder
16 -
dash of black pepper
17 -
3 tablespoons chopped fresh cilantro
→ Optional Toppings
18 -
Sliced avocado
19 -
Red pepper flakes
# Instructions:
01 -
Add extra virgin olive oil to a large skillet and heat over medium.
02 -
Add diced yellow onion and minced garlic. Sauté until fragrant and onion is translucent, about 2-3 minutes.
03 -
In a small bowl, combine chili powder, sea salt, ground cumin, garlic powder, and black pepper. Sprinkle over the sautéed onion and garlic and stir to combine.
04 -
Add black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice to the skillet. Stir until all ingredients are fully incorporated.
05 -
Bring the mixture to a gentle boil for 2–3 minutes. Reduce heat to low, cover with a lid, and simmer for 15 minutes.
06 -
After 15 minutes, check to ensure the rice is fully cooked and liquid is absorbed. If necessary, cook for an additional few minutes covered until rice is tender.
07 -
Once the rice is cooked, remove skillet from heat. Top with shredded Monterey Jack cheese, cover, and let cheese melt for 2–3 minutes.
08 -
Garnish with chopped cilantro and, if desired, top with sliced avocado and red pepper flakes before serving.
# Notes:
01 -
Ensure the rice is fully cooked before adding cheese; timing may vary based on skillet size and stove strength.