This Salsa Verde Chicken & Rice Skillet is a delightful dish that combines vibrant flavors with ease of preparation. Perfect for a busy weeknight dinner, it brings together tender chicken, zesty salsa verde, and wholesome rice in one pan. Not only is it quick to make, but it also packs a punch of protein and taste that everyone will love.
Why You’ll Love This Recipe
- Quick Preparation: With just 30 minutes from start to finish, you can have a delicious meal ready in no time.
- One-Pan Wonder: This dish minimizes cleanup by cooking everything in one skillet, making it perfect for busy evenings.
- Flavorful Ingredients: The combination of salsa verde, spices, and fresh cilantro creates a mouthwatering experience.
- Customizable Toppings: Add avocado or red pepper flakes to adjust the heat and creaminess to your liking.
- Family-Friendly: Packed with ingredients that appeal to all ages, this skillet meal is sure to please everyone at the table.
Tools and Preparation
Before you start cooking, gather your essential tools. Having the right equipment makes the cooking process smooth and enjoyable.
Essential Tools and Equipment
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Importance of Each Tool
- Large skillet: A spacious skillet ensures even cooking and provides enough room for all ingredients.
- Cutting board: A sturdy cutting board prevents slipping while chopping vegetables safely.
- Knife: A sharp knife allows for quick and precise cutting of onions and garlic.
- Measuring cups and spoons: Accurate measurements are crucial for balancing flavors in your dish.
Ingredients
This Salsa Verde Chicken & Rice Skillet is perfect to make for an easy weeknight dinner and made with a few simple ingredients! It’s packed with protein and so delicious.
For the Skillet
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5oz salsa verde
- 1 can (4oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 cup shredded monterey jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- dash of black pepper
- 3 tbsp cilantro
Optional Toppings
- Avocado
- Red pepper flakes
How to Make Salsa Verde Chicken & Rice Skillet
Step 1: Heat the Olive Oil
Add olive oil to a large skillet over medium heat.
Step 2: Sauté Onion and Garlic
Add minced garlic and diced yellow onion to the pan. Sauté until they become fragrant.
Step 3: Mix the Spices
In a small bowl, combine chili powder, sea salt, cumin, garlic powder, and black pepper. Stir this mixture into the onion and garlic until well blended.
Step 4: Combine All Ingredients
Pour in the drained black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix everything together until fully combined.
Step 5: Boil Then Simmer
Bring the mixture to a boil for 2–3 minutes. Reduce heat to simmer and cover the pan. Set a timer for 15 minutes.
Step 6: Check Rice Cooking Status
Once the timer goes off, check if the rice has cooked through. If not done yet, set an additional timer as needed.
Step 7: Melt Cheese on Top
When the rice has absorbed all liquid and is cooked through, turn off the heat. Sprinkle shredded cheese on top and cover again for about 2–3 minutes until melted.
Step 8: Add Final Touches
After melting cheese, garnish with chopped cilantro, sliced avocado, and red pepper flakes if desired.
Step 9: Serve
Enjoy your flavorful Salsa Verde Chicken & Rice Skillet hot!
How to Serve Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet is not only easy to prepare but also versatile in how you serve it. You can elevate your meal by adding various toppings or sides that complement the flavors.
Toppings
- Avocado – Sliced or diced avocado adds creaminess and balances the spice of the dish.
- Red Pepper Flakes – A sprinkle of these gives an extra kick for those who enjoy heat.
- Cilantro – Fresh cilantro enhances the overall flavor and adds a pop of color.
Accompaniments
- Lime Wedges – Squeeze fresh lime juice over the skillet for a zesty finish.
- Corn Tortillas – Warm tortillas can be served on the side for scooping up the chicken and rice.
- Greek Yogurt – A dollop of Greek yogurt can substitute sour cream, offering a tangy taste that pairs well.
How to Perfect Salsa Verde Chicken & Rice Skillet
To ensure your Salsa Verde Chicken & Rice Skillet turns out delicious every time, consider these tips:
- Use Rotisserie Chicken – This saves time and adds great flavor; just shred and mix into your skillet.
- Monitor Liquid Levels – If the rice isn’t fully cooked, add a bit more chicken broth as needed to avoid dryness.
- Let Cheese Melt – Covering the skillet after adding cheese allows it to melt evenly for a creamy texture.
- Adjust Spices to Taste – Feel free to increase or decrease spices based on your preference for heat and flavor intensity.
Best Side Dishes for Salsa Verde Chicken & Rice Skillet
Pairing side dishes with your Salsa Verde Chicken & Rice Skillet can enhance your meal experience. Here are some great options:
- Mixed Green Salad – A light salad with vinaigrette provides a refreshing contrast to the hearty skillet.
- Guacamole – Creamy guacamole complements the flavors and adds richness; serve with tortilla chips for crunch.
- Grilled Vegetables – Seasonal grilled veggies add a smoky flavor that pairs well with the chicken and rice.
- Mexican Street Corn Salad – This dish combines corn, lime, and spices, echoing flavors from your skillet.
- Cilantro Lime Rice – Adding this rice dish brings extra zest and pairs seamlessly with the main course.
- Sautéed Spinach – Quickly sautéed spinach adds nutrients without overpowering other flavors.
- Pico de Gallo – Fresh salsa made from tomatoes, onions, and cilantro offers brightness and crunch as a side option.
Common Mistakes to Avoid
When making your Salsa Verde Chicken & Rice Skillet, watch out for these common mistakes to ensure a perfect dish every time.
- Bold ingredient choices: Using the wrong type of chicken can lead to a dry skillet. Always opt for shredded rotisserie chicken for ease and flavor.
- Ignoring spice balance: If you skip the spices, your dish may lack depth. Make sure to mix chili powder, cumin, and garlic powder to enhance the flavors.
- Overcooking the rice: Overcooked rice can become mushy. Keep an eye on the timer and check for doneness before adding more cooking time.
- Neglecting toppings: Forgetting fresh toppings like cilantro or avocado can make a difference. Add these just before serving for freshness and flavor.
- Skipping liquid measurement: Too much or too little broth can affect texture. Measure carefully to ensure the right consistency in your skillet.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Ensure it’s cooled down before sealing to maintain freshness.
Freezing Salsa Verde Chicken & Rice Skillet
- Freeze leftovers in a freezer-safe container for up to 2 months.
- Label with the date to keep track of storage time.
Reheating Salsa Verde Chicken & Rice Skillet
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes or until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat on high in short intervals, stirring until hot.
- Stovetop: Reheat on medium-low heat, stirring frequently until warmed throughout.
Frequently Asked Questions
Here are some common questions about making Salsa Verde Chicken & Rice Skillet.
What can I substitute for rotisserie chicken?
You can use leftover cooked chicken or even shredded turkey as a delicious alternative.
How do I make this recipe spicier?
To add heat, consider adding sliced jalapeños or extra chili powder while cooking.
Can I use brown rice instead of white?
Yes, but you will need to increase the cooking time and liquid amount since brown rice takes longer to cook.
What should I serve with Salsa Verde Chicken & Rice Skillet?
This dish pairs well with a side salad or tortilla chips for added crunch and flavor.
How do I customize my Salsa Verde Chicken & Rice Skillet?
Feel free to add more vegetables like bell peppers or zucchini. You can also experiment with different cheeses if desired.
Final Thoughts
Salsa Verde Chicken & Rice Skillet is not just easy to prepare; it’s also versatile! You can customize it by adding your favorite vegetables or adjusting the spices. This makes it an excellent choice for busy weeknights when you want something flavorful and quick. Give this recipe a try—you won’t be disappointed!
Salsa Verde Chicken & Rice Skillet
Salsa Verde Chicken & Rice Skillet is a vibrant and satisfying one-pan meal that brings together tender chicken, zesty salsa verde, and wholesome rice for a delicious dinner ready in just 30 minutes. This dish is perfect for busy weeknights, as it requires minimal cleanup while delivering rich flavors that the whole family will enjoy. Topped with melted cheese and fresh herbs, it can be easily customized with toppings like avocado or red pepper flakes to suit your taste. Embrace this easy recipe that combines nutrition and comfort in every bite.
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
Ingredients
- 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 white long grain rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onion and minced garlic until fragrant.
- Mix chili powder, sea salt, cumin, garlic powder, and black pepper; add to the skillet.
- Stir in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice until combined.
- Bring to a boil for 2–3 minutes; then reduce heat to simmer and cover for 15 minutes.
- Check rice; cook longer if necessary until tender.
- Sprinkle cheese on top; cover for another 2–3 minutes to melt.
- Garnish with cilantro and optional toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Use leftover cooked chicken or turkey if you don't have rotisserie chicken on hand. For added spice, include sliced jalapeños or more chili powder during cooking. Brown rice can replace white rice but may require additional cooking time and liquid.
