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Salsa Verde Chicken and Rice Skillet

Salsa verde chicken and rice skillet is a one-pan dinner made with shredded chicken, rice, black beans, corn, green chiles, and salsa verde.
Simmer everything together until the rice is tender, then top with Monterey Jack cheese and cilantro.
Serve warm with avocado or red pepper flakes for an easy, flavorful weeknight meal.
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Prep Time 10 minutes
Course Dinner
Cuisine Mexican-inspired

Ingredients
  

  • 2 cups shredded halal rotisserie chicken
  • 1 cup diced yellow onion
  • 3 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • 15.5 ounces salsa verde
  • 1 can 4 ounces diced green chiles
  • 1 cup white long-grain rice
  • 2 cups halal chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans rinsed and drained
  • 1/2 cup roasted corn
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Dash of black pepper
  • 3 tablespoons chopped cilantro
  • Optional toppings: avocado and red pepper flakes

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
  • In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the seasoning mixture into the skillet and stir to coat the onion and garlic.
  • Add the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice.
  • Stir everything together until well combined. Bring the mixture to a gentle boil and cook for 2–3 minutes.
  • Reduce the heat to low, cover the skillet with a lid, and simmer for about 15 minutes.
  • Remove the lid and check the rice. If it is not completely tender and there is still liquid remaining, cover and continue cooking for a few more minutes.
  • Once the rice is fully cooked and has absorbed the liquid, turn off the heat.
  • Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet again and let it sit for 2–3 minutes, or until the cheese has melted.
  • Finish with chopped cilantro and, if desired, sliced avocado and a sprinkle of red pepper flakes. Serve warm.

Notes

For a creamier finish, add a small spoonful of plain Greek yogurt to individual servings. Fresh avocado adds a cool, creamy contrast to the tangy salsa verde, while red pepper flakes are ideal for anyone who enjoys extra heat.
You can also serve this with a simple green salad, sliced tomatoes, or warm tortillas for a more substantial meal.