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Salsa Verde Chicken and Rice (One Skillet) 🌮
Some nights I’ve got a plan. This is for the other nights. A jar of salsa verde does the heavy lifting — the rice cooks right in it with shredded rotisserie chicken, black beans, corn, and a can of Rotel, and then I blanket the whole thing in cheese and call it done. One skillet, pantry stuff, no thinking required. Gabriella and Anthony clean their plates, and around here that’s the only review that counts.
Servings: 6
Calories: 279kcal
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Equipment
Ingredients
- 1 tbsp olive or avocado oil
- 1/2 white or yellow onion diced
- 4 garlic cloves minced
- 1 tsp chicken bouillon powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 15 oz can black or red beans, drained
- 1 15 oz can corn, drained
- 1 10 oz can Rotel tomatoes with green chiles
- 2 cups shredded chicken rotisserie is great
- 1 15 oz jar salsa verde
- 2 cups chicken broth
- 1 cup long grain white rice
- 1 cup Mexican cheese blend
- Optional toppings: cilantro avocado, sour cream
Instructions
- In a large, deep skillet, heat the oil over medium heat. Add the onion, garlic, chicken bouillon powder, chili powder, cumin, garlic powder and onion powder. Cook until softened and fragrant, about 2-3 minutes.
- Add the beans, corn, diced tomatoes, shredded chicken, salsa verde, chicken broth and rice. Mix to combine. Bring to a boil for 2-3 minutes, then lower the heat to low, cover, and cook undisturbed for 20 minutes. Check that the rice is cooked through (liquid mostly absorbed); if needed, cover and cook a little longer.
- Turn off the heat and add the cheese. Cover for 2 minutes to let it melt. Top as desired and enjoy!
Nutrition
Calories: 279kcal | Carbohydrates: 28g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 556mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Toast the rice for a minute in the oil before adding liquid for fluffier grains.
- Use long-grain white rice and resist stirring once it simmers so it cooks evenly.
- Rotisserie or any cooked shredded chicken keeps this fast.
- If the rice needs more time but looks dry, add a splash of broth and cover.
- Let it rest covered for five minutes after the cheese melts so the rice finishes steaming.
Frequently Asked Questions
My rice is still crunchy. What happened?
It needed either more liquid or more time with the lid on. Add a splash of broth, cover it, and give it another five minutes off high heat.
Can I use brown rice?
You can, but it drinks more liquid and takes longer, so it stops being a 30-minute dinner. White long-grain is what keeps this fast.
How spicy is it?
Mild as written. Jarred salsa verde is gentle, so add jalapeño or a hotter salsa if your people like heat.
Can I make it vegetarian?
Yes. Skip the chicken, double the beans, and swap in vegetable broth.
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