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When life gets hectic, this Salsa Verde Chicken and Rice Skillet saves the day. I love how zesty salsa verde and melty cheese come together in one pan for a dinner that's cozy but fresh-tasting. Even better—just toss everything together, let it cook, and enjoy leftovers that are just as great later on.
This dish quickly became a family favorite after I whipped it up on a cold weeknight. Now we make it whenever we crave something filling that doesn't feel heavy.
Yummy Ingredients
- Cilantro, chopped: gives a burst of fresh flavor on top
- Roasted corn: adds a sweet, lightly charred taste—use frozen or canned if you like
- Shredded monterey jack cheese: melts smooth and creamy; shred your own for gooier cheese
- Chicken broth: brings savory depth, especially if you use low-salt for better seasoning control
- Garlic cloves, minced: amps up the flavor, giving a punch of garlicky goodness
- White long grain rice: soaks up all those flavors and gets nice and fluffy
- Extra virgin olive oil: rich taste that also helps onions and garlic cook just right
- Salsa verde: just-right tanginess with lots of herby notes. Choose one with simple stuff for best flavor
- Black beans, rinsed and drained: creamy texture with a protein boost
- Shredded rotisserie chicken: quick, juicy, and loaded with flavor. Go with a basic one so it's easy to mix in
- Chili powder, cumin, sea salt, garlic powder, black pepper: piles of layers and gentle heat if your spices are fresh
- Diced green chiles: mild warmth and gentle smokiness. Pick a milder type to keep it kid-friendly
- Yellow onion, diced: a sweet undertone that makes the whole thing savory
- Optional toppings: creamy avocado or some red pepper flakes make the whole thing pop even more
Clear Steps
- Top and Serve:
- Finish everything up with cilantro and any extras like avocado or a pinch of red pepper flakes. Scoop up while it's hot into bowls
- Melt the Cheese:
- Turn off the burner. Scatter the monterey jack cheese all over. Pop the lid back on so the cheese gets all melty and steamy in a couple of minutes
- Check and Finish Cooking Rice:
- After about fifteen minutes, taste a rice grain. Still not soft? Splash in some broth, cover, and give it a few more minutes so the rice turns out perfect
- Simmer Gently:
- Once boiling for two to three minutes, reduce the heat, put on the lid, and let the skillet do its thing for fifteen minutes while that rice finishes up
- Combine the Main Ingredients:
- Toss in the beans, corn, chicken, green chiles, salsa verde, broth, and rice. Mix so everything’s under the liquid and spread out
- Bloom the Spices:
- Stir in your chili powder, cumin, black pepper, garlic powder, and sea salt right with the onions and garlic. Coat everything well and let them get smelling amazing
- Build the Flavor Base:
- Drop in those onions and fresh garlic. Sauté for eight minutes or so, giving a stir now and then, until they're nice and soft with a hint of gold
- Warm the Pan:
- Pour some olive oil into your big skillet and heat on medium. Let the oil get shimmery so you know it’s ready
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Handy Details
- Worth making ahead—flavor gets even better the next day
- Packed with beans, chicken, and veggies for plenty of protein and fiber
- Super easy cleanup thanks to every step happening in one skillet
You really can't beat the combo of zesty salsa verde and creamy monterey jack cheese. Every time I add those last bits, it feels like a warm hug around the table with people asking for more.
Keeping Leftovers Fresh
Spoon any extras into a container that seals up tight and stash it in your fridge. It'll be good for three days. Reheat in the microwave or in a pan—just toss in a bit of chicken broth if you need to loosen things up
Swaps & Changes
Feel free to use canned pinto beans instead of black beans if you'd prefer. Cheddar or mozzarella both work if you're out of monterey jack. If trying brown rice, you’ll need a little more broth and some extra time on the stove
Fun Ways to Serve
This dish fills you up all on its own, but I love pairing it with a crisp salad—maybe fresh cucumbers and radishes too. It makes an awesome taco or burrito stuffing rolled up in warm tortillas as well
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Story Behind the Dish
Salsa verde is a classic part of Mexican food, famous for its tang thanks to tomatillos and peppers. I’ve always loved that sharp, tangy kick, and throwing it in a skillet like this just makes it so comforting but fun, too. It's my way of bringing a bit of sparkle to comfy family meals everyone asks for again
Frequently Asked Questions
- → Can I swap white rice for brown?
Totally! Just add extra broth and cook it longer since brown rice takes more time to soften up.
- → Will this get super spicy with salsa verde and green chiles?
It's got a gentle kick, but you can make it hotter or milder by picking the salsa you like and skipping any extra flakes.
- → What if I don't have rotisserie chicken on hand?
Any cooked and shredded chicken, like baked or grilled, works. Thigh or breast meat—your call.
- → Is it okay to swap Monterey Jack for something else?
Sure! Shredded cheddar, mozzarella, or even pepper jack melt just as nicely in this dish.
- → What toppings should I toss on at the end?
Go for chopped cilantro, sliced avocado, fresh tomato, or a little lime juice to brighten it up.
- → Could I make this a veggie meal?
Yep, just skip the chicken, use more beans, pour in veggie broth, and it's all plant-based and satisfying.