Salsa Verde Chicken Rice Skillet

This salsa verde chicken and rice skillet has become my go-to recipe whenever I need a satisfying dinner that doesn't require hours in the kitchen. The combination of tender chicken, fluffy rice, and zesty salsa verde creates a one-pan wonder that always disappears quickly at my table.

I first created this dish when I had friends dropping by unexpectedly for dinner. With just a rotisserie chicken and some pantry staples, I managed to impress everyone with minimal effort. Now it's in my regular rotation for busy weeknights when I need something reliably delicious.

Ingredients

• Rotisserie chicken provides tender precooked protein and saves significant time
• Salsa verde delivers bright tangy flavor that store bought versions excel at
• Long grain white rice creates the perfect texture that absorbs all the delicious flavors
• Monterey jack cheese melts beautifully and adds creamy richness to every bite
• Black beans offer additional protein and hearty texture
• Roasted corn brings sweet pops of flavor and subtle smokiness
• Diced green chiles add mild heat that enhances without overwhelming
• Fresh cilantro brightens the entire dish with its distinctive herbaceous notes
• Spice blend featuring chili powder cumin and garlic powder creates depth of flavor

Step-by-Step Instructions

Sauté Aromatics

Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and minced garlic cooking for about 4 minutes until onions become translucent and fragrant. Stir frequently to prevent garlic from burning which would create bitter notes in the final dish.

Add Seasonings

Sprinkle in the chili powder cumin garlic powder salt and pepper creating an aromatic base. Toast these spices for about 30 seconds until they become intensely fragrant which releases their essential oils and deepens their flavor profile in the finished dish.

Combine Main Ingredients

Add the shredded rotisserie chicken black beans roasted corn and green chiles to the skillet stirring to coat everything in the seasoned oil. Pour in the chicken broth and salsa verde making sure to scrape any browned bits from the bottom of the pan these contain concentrated flavor.

Cook Rice

Stir in the uncooked rice ensuring it's fully submerged in liquid. Bring the mixture to a boil for 2 to 3 minutes which helps the rice begin cooking evenly then reduce heat to a simmer and cover with a tight fitting lid. Allow to cook undisturbed for 15 minutes which gives the rice time to absorb the flavorful liquid.

Add Cheese Topping

Once the rice is tender and has absorbed most of the liquid turn off the heat. Sprinkle the shredded monterey jack evenly across the top and cover again allowing the residual heat to melt the cheese for 2 to 3 minutes creating a creamy delicious layer.

Garnish and Serve

Finish the dish with a generous sprinkle of fresh cilantro. Add optional toppings like sliced avocado for creaminess and red pepper flakes for those who enjoy extra heat. Serve directly from the skillet for a rustic family style presentation that keeps everything warm.

Bookmark

The green chiles are my secret ingredient here. While they may seem mild on their own they infuse the entire dish with a subtle heat and distinctive southwestern flavor that makes people ask for my recipe. My husband actually requests this dish weekly claiming it reminds him of his grandmother's cooking from New Mexico.

Make Ahead Options

This dish keeps exceptionally well in the refrigerator for up to four days making it perfect for meal prep. The flavors actually improve overnight as they meld together. I often make a double batch on Sunday to enjoy throughout the busy work week. To reheat simply add a splash of chicken broth to prevent dryness and warm in the microwave or on the stovetop until heated through.

Ingredient Substitutions

If you prefer a leaner option boneless skinless chicken breasts work wonderfully in place of rotisserie chicken. Simply dice and cook them at the beginning with the onions and garlic until no longer pink. Brown rice can substitute for white rice though youll need to increase the cooking time to about 40 minutes and add an extra half cup of broth. For a vegetarian version simply omit the chicken and use vegetable broth instead of chicken broth. The black beans provide plenty of protein on their own.

Serving Suggestions

This versatile dish works beautifully as a complete meal on its own but also pairs wonderfully with simple sides. I love serving it with a crisp green salad dressed with lime vinaigrette for a fresh contrast to the rich flavors. For a fun presentation set up a topping bar with diced avocado sour cream additional cheese hot sauce and lime wedges letting everyone customize their own bowl. This has been a hit at casual dinner parties where guests can serve themselves.

Recipe Q&A

→ Can I use uncooked chicken instead of rotisserie chicken?

Yes, you can use uncooked chicken instead of rotisserie chicken. Cut 1.5 pounds of chicken breasts or thighs into bite-sized pieces and cook them in the skillet before adding the onions and garlic. This will add about 5-7 minutes to your cooking time.

→ Is there a good substitute for salsa verde?

If you don't have salsa verde, you can make a simple substitute by blending 1 cup of tomatillos, 1-2 jalapeños, 1/2 cup cilantro, 1/4 cup onion, and 1 clove garlic with a tablespoon of lime juice. Alternatively, a regular tomato salsa will work but will change the flavor profile.

→ Can I make this dish ahead of time?

Yes! This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the rice from drying out. Add fresh toppings like avocado just before serving.

→ How can I make this dish vegetarian?

To make this vegetarian, omit the chicken and double the amount of black beans (or add pinto beans). Use vegetable broth instead of chicken broth. You could also add diced zucchini or bell peppers for additional texture and nutrition.

→ What can I substitute for Monterey Jack cheese?

Pepper Jack makes a great spicy alternative, while mild cheddar or queso blanco will work well for a different but complementary flavor. For a dairy-free version, you can omit the cheese or use a plant-based cheese alternative.

→ Can I use brown rice instead of white rice?

Yes, but brown rice requires more liquid and a longer cooking time. Increase the broth to 2.5 cups and simmer for about 35-40 minutes instead of 15. Check occasionally and add more liquid if needed until the rice is tender.