Go Back

Green Sauce Chicken & Rice Skillet

A one-skillet meal featuring shredded rotisserie chicken, rice, black beans, and salsa verde, offering comfort and flavor in under 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 15.5 oz salsa verde
  • 1 can diced green chiles (4 oz)
  • 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
Spices
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • dash black pepper
Garnish
  • 3 tbsp cilantro, chopped
  • Optional toppings: avocado, red pepper flakes Adjust based on personal preference.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and diced onion; cook until onions are soft and transparent, about 2-3 minutes.
  3. While the onions cook, mix chili powder, sea salt, cumin, garlic powder, and a dash of black pepper in a small bowl.
Cooking
  1. Add black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the skillet; stir to combine.
  2. Increase heat to boil the mixture, then reduce heat to low, cover, and let simmer for 15 minutes.
  3. Check rice after 15 minutes; if not fully cooked, simmer for an additional 5 minutes.
  4. When rice is cooked and the mixture is creamy, turn off the heat, sprinkle shredded cheese on top, and cover for 2-3 minutes to melt.
  5. Uncover and garnish with chopped cilantro and optional toppings like avocado or red pepper flakes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, add a splash of chicken broth to keep the rice moist.