Salsa Verde Chicken Rice Skillet (Print Version)
A hearty one-pan meal with shredded chicken, rice, beans, and salsa verde topped with melty cheese and fresh avocado.
# Ingredients:
01 -
2 cups shredded rotisserie chicken
02 -
1 cup yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 tablespoon extra virgin olive oil
05 -
450g (15.5oz) salsa verde
06 -
1 can (115g/4oz) diced green chiles
07 -
1 cup white long grain rice
08 -
2 cups chicken broth
09 -
1 cup shredded monterey jack cheese
10 -
1 can black beans, rinsed and drained
11 -
1/2 cup roasted corn
→ Seasonings
12 -
1 teaspoon chili powder
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon cumin
15 -
1/2 teaspoon garlic powder
16 -
Freshly ground black pepper to taste
17 -
3 tablespoons fresh cilantro
→ Optional Toppings
18 -
Sliced avocado
19 -
Red pepper flakes
# Steps:
01 -
Heat olive oil in a large skillet over medium heat.
02 -
Add minced garlic and diced yellow onion to the pan and sauté until translucent.
03 -
Combine chili powder, sea salt, cumin, garlic powder and black pepper in a small bowl, then add to the pan with garlic and onion. Cook until fragrant, about 30 seconds.
04 -
Add black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice to the pan. Stir thoroughly to combine all ingredients.
05 -
Bring mixture to a boil for 2-3 minutes, then reduce heat to a simmer. Cover with lid and cook for 15 minutes.
06 -
Verify rice is cooked through. If needed, continue cooking with lid on for additional time until rice has absorbed the liquid completely.
07 -
Turn off heat and sprinkle shredded monterey jack cheese evenly over the top. Cover with lid for 2-3 minutes until cheese has melted.
08 -
Top with fresh cilantro, sliced avocado and red pepper flakes if desired before serving.
# Notes:
01 -
This protein-rich skillet meal comes together quickly for a weeknight dinner using simple ingredients.