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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet is an easy one-pan dinner.Chicken, rice, black beans, corn, green chiles, and salsa verde cook together.Monterey Jack melts over the top for a creamy finish.

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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-Inspired

Ingredients
  

  • 2 cups shredded halal rotisserie chicken
  • 1 cup yellow onion diced
  • 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 ground cumin
  • 1/2 teaspoon garlic powder
  • Dash of black pepper
  • 3 tablespoons chopped cilantro
  • Avocado optional
  • Red pepper flakes optional

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 often, 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 for about 30 seconds.
  • Add the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked rice.
  • Stir thoroughly so the rice is evenly distributed throughout the skillet.
  • Bring the Salsa Verde Chicken & Rice Skillet to a gentle boil and cook for 2–3 minutes.
  • Reduce the heat to low, cover the skillet, and simmer for approximately 15 minutes.
  • Check the rice. If it is still firm or there is excess liquid, cover again and continue cooking for several additional minutes.
  • Once the rice is tender and most of the liquid has been absorbed, remove the skillet from the heat.
  • Sprinkle the shredded Monterey Jack evenly over the top.
  • Cover again and let the skillet sit for 2–3 minutes, or until the cheese has melted.
  • Finish with chopped cilantro, avocado slices, and red pepper flakes if desired.
  • Serve warm.

Notes

Leftover cooked chicken works just as well as rotisserie chicken. If using store-bought rotisserie chicken, make sure it is halal-certified.
Monterey Jack can be replaced with mozzarella, cheddar, or a Mexican-style cheese blend made with halal-certified, microbial, or vegetarian rennet.
Frozen corn can replace roasted corn. For extra flavor, lightly char it in a dry skillet before adding it to the recipe.