Salsa Verde Chicken & Rice Skillet

If you’re searching for a fast, flavor-packed dinner that delivers bold Tex-Mex taste with minimal effort, this Salsa Verde Chicken & Rice Skillet is exactly what you need. Made in one pan and ready in just 30 minutes, it’s a hearty, protein-rich meal loaded with shredded chicken, fluffy rice, black beans, roasted corn, green chiles, and melty Monterey Jack cheese — all brought together by vibrant salsa verde.

This is the kind of recipe that turns simple pantry ingredients into something truly satisfying. It’s perfect for busy weeknights, family dinners, or meal prep when you want something filling and dependable without spending hours in the kitchen.

With 4.7 stars from 12 reviews, it’s already a reader favorite — and once you make it, you’ll understand why.

Why You’ll Love This Salsa Verde Chicken & Rice Skillet

• One-pan meal with minimal cleanup
• Ready in just 30 minutes
• High-protein and filling
• Uses convenient rotisserie chicken
• Balanced flavors: savory, tangy, and slightly smoky
• Easily customizable with toppings

Recipe Overview

Yield: Serves 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe is designed to be efficient and straightforward while delivering consistent, reliable results.

Ingredients Breakdown

Below is the full ingredient list with exact measurements, organized for clarity.

Main 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

Seasonings

• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Dash of black pepper

Finishing & Optional Toppings

• 3 tbsp cilantro
• Optional: avocado
• Optional: red pepper flakes

Each ingredient plays a specific role in creating the perfect balance of texture and flavor. The salsa verde adds tangy brightness, while the spices bring warmth and depth. The cheese melts into the rice for creamy richness without overpowering the dish.

Tools & Equipment Needed

To make this recipe successfully, you’ll need:

• Large skillet with lid
• Cutting board
• Sharp knife
• Small mixing bowl (for spices)
• Wooden spoon or spatula
• Measuring cups and spoons

A heavy-bottomed skillet with a tight-fitting lid works best for even cooking and proper rice absorption.

Step-by-Step Instructions

Follow these detailed steps carefully to ensure perfect results.

1. Heat the Oil

Add 1 tbsp extra virgin olive oil to a large skillet over medium heat.

Allow the oil to warm for about 30 seconds before adding aromatics.

2. Sauté Aromatics

Add diced yellow onion and minced garlic to the skillet.

Cook for 2–3 minutes, stirring frequently, until the onion softens and becomes fragrant. The garlic should not brown.

3. Add Spices

In a small bowl, mix together:

• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Dash of black pepper

Sprinkle the spice mixture into the skillet with the onion and garlic.

Stir well and cook for about 30 seconds to bloom the spices. This enhances their flavor.

4. Add Remaining Ingredients

Pour into the skillet:

• Rinsed and drained black beans
• Roasted corn
• Shredded chicken
• Diced green chiles
• Chicken broth
• Salsa verde
• White long grain rice

Stir everything together thoroughly to combine.

Make sure the rice is evenly distributed in the liquid.

5. Bring to a Boil

Increase heat and bring the mixture to a boil.

Let it boil for 2–3 minutes.

6. Simmer

Reduce heat to low and cover with a lid.

Set a timer for 15 minutes.

Allow the rice to simmer undisturbed. Keeping the lid on is essential for proper cooking.

7. Check the Rice

After 15 minutes, remove the lid and check that the rice is cooked through and has absorbed the liquid.

If needed, cook a few additional minutes until fully tender.

The rice should be soft and fluffy with no excess liquid remaining.

8. Melt the Cheese

Turn off the heat.

Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.

Place the lid back on the skillet and let sit for 2–3 minutes until the cheese melts completely.

9. Finish & Serve

Top with 3 tbsp fresh cilantro.

Add optional toppings such as sliced avocado and red pepper flakes.

Serve immediately.

Flavor Profile & Texture

This dish offers a layered flavor experience:

• Tangy and slightly acidic from salsa verde
• Mild heat from green chiles
• Smoky warmth from chili powder and cumin
• Creamy richness from melted Monterey Jack
• Soft, fluffy rice with tender chicken

The combination creates a satisfying and well-balanced skillet dinner.

Tips & Variations

Make It Spicier

Add extra red pepper flakes or use a spicy salsa verde.

Make It Mild

Use mild salsa verde and omit red pepper flakes.

Vegetarian Version

Replace chicken with additional black beans. Use vegetable broth instead of chicken broth.

Dairy-Free Option

Omit cheese or use a dairy-free shredded alternative.

Gluten-Free

This recipe is naturally gluten-free when using certified gluten-free broth and salsa.

Nutritional Overview (Estimated Per Serving)

Approximate values per serving:

• Calories: 420–450
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 15 g
• Fiber: 6 g

These values may vary slightly depending on the specific brand of salsa verde and cheese used.

This meal is protein-rich and balanced with carbohydrates and fiber, making it ideal for sustained energy.

Make-Ahead & Meal Prep Tips

Prep Ahead

• Dice onions and mince garlic in advance.
• Pre-measure spices.
• Use pre-shredded rotisserie chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in microwave for 1–2 minutes, stirring halfway through.
Alternatively, reheat on stovetop with a splash of broth if needed.

FAQs

Can I use brown rice?

This recipe is written specifically for white long grain rice. Brown rice requires longer cooking time and additional liquid.

Can I freeze this dish?

Yes, allow it to cool completely before freezing in airtight containers.

What type of salsa verde works best?

Any 15.5 oz jar of salsa verde works. Choose mild or medium depending on spice preference.

Can I substitute chicken thighs?

Yes, cooked shredded chicken thighs may be used in equal amount.

Why is my rice undercooked?

Ensure the lid stays on during simmering and that heat is low enough to maintain gentle cooking.

Cooking Timeline (At a Glance)

Step	Time
Prep	10 minutes
Cook	20 minutes
Total	30 minutes

Serving Suggestions

Serve directly from the skillet for a cozy, family-style presentation.

For plating:

• Scoop into shallow bowls
• Garnish with cilantro
• Add sliced avocado on top
• Sprinkle red pepper flakes for color contrast

Pair with a simple side salad or tortilla chips for added crunch.

Recipe Variations

1. Cheesy Baked Version

Transfer to an oven-safe dish after cooking rice and broil briefly for golden cheese.

2. Burrito Bowl Style

Serve over extra rice and top with shredded lettuce and diced tomatoes.

3. Stuffed Peppers

Use the mixture as filling for halved bell peppers and bake until tender.

4. Extra Veggie Skillet

Add diced zucchini or spinach before simmering.

Ingredient Spotlight

Salsa Verde

Salsa verde is made from tomatillos, green chiles, onion, and garlic. It provides acidity and brightness that cuts through the richness of cheese and chicken.

Look for a salsa with simple ingredients and moderate sodium levels.

Store opened jars in the refrigerator and use within 5–7 days.

White Long Grain Rice

This type of rice cooks evenly and remains fluffy rather than sticky.

Store in a cool, dry pantry in an airtight container.

Pro Cooking Tips

• Bloom spices before adding liquids to enhance flavor depth.
• Stir thoroughly before simmering to prevent rice clumping.
• Keep lid sealed during cooking for proper steam absorption.
• Allow cheese to melt off heat to prevent overcooking rice.

Storage & Freezing Guide

Refrigerator

Store in airtight container up to 4 days.

Freezer

Freeze cooled portions in freezer-safe containers for up to 2 months.

Reheating from Frozen

Thaw overnight in refrigerator, then reheat with a splash of broth if needed.

Avoid over-microwaving, which can dry out rice.

Nutrition Estimate Table (Per Serving)

Nutrient	Estimated Amount
Calories	435
Protein	30 g
Carbohydrates	45 g
Fat	15 g
Fiber	6 g

Dietary Notes:
High-protein, gluten-free friendly, easily adaptable to dairy-free, nut-free.

Expanded Conclusion

This Salsa Verde Chicken & Rice Skillet proves that quick dinners can still be bold, satisfying, and full of flavor. With just one pan and a handful of pantry staples, you get a balanced meal that feels hearty and comforting without being heavy.

It’s the kind of recipe that simplifies weeknight cooking while delivering consistent results every time. Packed with protein, vibrant ingredients, and melty cheese, it’s sure to become a regular in your dinner rotation.

Make it once, customize it to your taste, and enjoy a reliable 30-minute skillet dinner that truly delivers.

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