Description
This Salsa Verde Chicken & Rice Skillet is a flavorful one-pan meal that combines tender shredded rotisserie chicken with aromatic spices, salsa verde, and cheesy goodness, all cooked together with rice and beans for a satisfying dish.
Ingredients
Units
Scale
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
Optional Toppings:
- 3 tbsp cilantro
- avocado
- red pepper flakes
Instructions
- Prepare the Skillet: Heat olive oil in a pan over medium heat. Add minced garlic and diced yellow onion. Season with a mixture of chili powder, salt, cumin, garlic powder, and black pepper until fragrant.
- Cook the Ingredients: Add black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
- Finish the Dish: Check if the rice is cooked through. If needed, continue cooking until the rice is tender. Once cooked, top with shredded cheese, cover, and let it melt for 2-3 minutes. Garnish with cilantro, avocado, and red pepper flakes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg
