Salsa Verde Chicken Rice Skillet

This Salsa Verde Chicken and Rice Skillet brings together bold flavors with quick and easy steps making it perfect for busy nights. Everything goes into one pan for a comforting meal that brims with protein and savory goodness. This is one of those recipes that keeps everyone at the table coming back for seconds.

This recipe always saves me on hectic days when I do not want to fuss. My whole family cheers when they see this skillet on the table and leftovers never last long.

Ingredients

• Shredded rotisserie chicken: brings protein and tender texture I love using a well seasoned chicken
• Yellow onion: diced for sweetness and a savory base look for onions that feel heavy with papery skins
• Fresh garlic: minced to unlock a punch of flavor use firm unblemished cloves for best results
• Extra virgin olive oil: helps sauté aromatics and adds richness buy in small bottles to keep it fresh
• Salsa verde: is the star for tangy zip and depth choose a jar with real tomatillos and green chile
• Diced green chiles: offer mild heat and roasted taste select fire roasted for smokier flavor
• White long grain rice: cooks up fluffy and soaks in flavors use newer rice for better texture
• Chicken broth: creates a savory base low sodium allows you to control saltiness
• Shredded Monterey Jack cheese: melts beautifully creamy and mild buy a block and shred it yourself for best melt
• Black beans: rinsed and drained for earthy bite go for no sodium added if possible
• Roasted corn: brings a pop of sweetness and color fresh or frozen works well here
• Chili powder: for subtle warmth and complexity freshly opened gives boldest taste
• Sea salt: enhances all the flavors try flaked sea salt for clean seasoning
• Cumin: provides a warm nutty undertone always check for freshness by smelling before using
• Garlic powder: boosts the savory element even more choose fine powder that has not clumped
• Black pepper: a little kick to balance flavors use freshly cracked if you have it
• Cilantro: fresh and bright snipped just before serving use bunches with perky leaves
• Optional avocado: to add creaminess pick fruit that yields slightly to gentle pressure and red pepper flakes for a touch more heat

Step-by-Step Instructions

Heat the Pan:

Start by adding olive oil to your large skillet set over medium heat The oil should shimmer not smoke

Sauté the Aromatics:

Drop in the diced onion and minced garlic Stir constantly Cook them for about five to eight minutes until the onions become golden brown and soft You are building a deeply flavorful base here

Bloom the Spices:

Mix the chili powder sea salt cumin garlic powder and black pepper together Sprinkle them over your onions and garlic Let the spices cook for about one minute until you can really smell their fragrance This step wakes up all those flavors

Combine Main Ingredients:

Add black beans roasted corn shredded chicken diced green chiles chicken broth salsa verde and white rice Stir everything together thoroughly Make sure the rice is completely submerged so it cooks up fluffy and absorbs all the wonderful flavors

Bring to a Boil and Simmer:

Turn up the heat a little and let the contents come to a bubbling boil for two or three minutes Then reduce the heat down to low place the lid on your pan and let everything simmer for fifteen minutes This gentle simmer cooks the rice perfectly and infuses everything with flavor

Check and Cook Through:

Remove the lid and check that the rice is tender and the liquid has been absorbed If the rice needs more time add a splash more broth and simmer for another three to five minutes

Melt the Cheese:

When the rice is ready turn off the heat Sprinkle shredded Monterey Jack cheese over the hot mixture Place the lid back on for another two to three minutes This makes the cheese melt into a gooey layer

Finish and Serve:

Uncover and scatter fresh cilantro over the dish Add slices of creamy avocado and a sprinkle of red pepper flakes if you like Serve hot right from the pan

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The salsa verde really makes this dish special I once swapped in a homemade tomatillo salsa and it brought everyone to the kitchen wanting seconds The scent of cilantro settling over hot melted cheese always reminds me of our family taco nights

Storage Tips

Let leftovers cool then store them in containers with tight lids This recipe tastes even better the next day after the flavors meld You can reheat portions in the microwave or gently in a skillet with a splash of broth to keep it moist

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Ingredient Substitutions

Do not have rotisserie chicken Try leftover turkey or quickly seared chicken breasts White long grain rice works best but jasmine or basmati also shine Pico de gallo can swap in for salsa verde in a pinch though the flavor will be a little different

Serving Suggestions

I love to pile this skillet onto warm tortilla chips for a loaded nacho dinner Add a crisp green salad or scatter extra fresh herbs If serving a crowd put out sliced jalapenos lime wedges and more sour cream for topping

Cultural and Historical Context

This dish takes inspiration from Mexican one pot meals where rice simmers alongside meat and spices Salsa verde made from tomatillos and green chile adds a classic tangy zip reflecting vibrant Southwestern cuisine Many families have a version of chicken and rice skillet often changing with what is fresh or handy in the kitchen

Frequently Asked Questions

→ Can I use leftover chicken instead of rotisserie?

Yes, any cooked shredded chicken works well. Adjust seasoning if your chicken is already seasoned.

→ Which type of salsa verde is best?

Jarred or homemade salsa verde both work. Choose one with your preferred heat and tanginess.

→ Can this dish be made ahead of time?

Absolutely. It reheats well and the flavors meld together, making it perfect for meal prep.

→ How do I keep the rice from getting mushy?

Monitor the liquid as the rice cooks and avoid over-stirring. Let simmer with a lid until rice is tender.

→ Are there topping options for added flavor?

Try avocado slices, red pepper flakes, fresh cilantro, or even a squeeze of lime for extra zest.

→ Can I make this dish vegetarian?

Yes, omit the chicken and use extra beans or tofu for a protein-rich, meat-free version.