Salsa Verde Chicken & Rice Skillet

Introduction

There’s nothing quite as satisfying as a cozy, one-skillet dinner that brings flavour, comfort and ease all at once. This Salsa Verde Chicken & Rice Skillet delivers just that — tender chicken pieces simmered in tangy, spicy green salsa, joined by fluffy long-grain rice, beans, corn and everything you love about a vibrant Mexican-inspired meal. The aroma of garlic, onion and salsa verde filling your kitchen invites you to the table instantly.

The beauty of this dish is that it feels hearty and special without being complicated. Everything cooks together in one pan — chicken, rice, corn, beans — all infused by salsa verde and spices that bring brightness and warmth. When you serve it up, each spoonful has tender chicken, flavour-rich rice, sweet corn and creamy beans, all wrapped in the vibrant colour and flavour of salsa verde. Whether it’s a busy weeknight or a casual gathering, this dish hits the mark.

Why You’ll Love This Recipe

• One-skillet convenience — minimal cleanup, maximum flavour.
• Sauce-soaked rice and chicken that absorb the vibrant salsa verde.
• Balanced with protein (chicken), grains (rice) and veggies (corn, beans).
• Bold, satisfying flavour without tons of complicated steps.
• Easily customizable — adjust spice, swap beans or add veggies.
• Fantastic for leftovers — reheats beautifully and still tastes fresh.

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups shredded rotisserie chicken (or cooked, shredded chicken)
• 15.5 oz (≈440 g) salsa verde
• 1 (4-oz / ~113 g) can diced green chiles, drained
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 (15 oz / ~425 g) can black beans, drained and rinsed
• ½ cup roasted corn kernels (fresh or frozen)
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• 1 tsp sea salt (or to taste)
• Dash of black pepper
• 3 Tbsp chopped fresh cilantro, plus extra for garnish
• Optional toppings: sliced avocado, red pepper flakes

Instructions

1. Heat the aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook another 30 seconds until fragrant.
2. Add chicken and flavourings: Add the shredded chicken, dice green chiles, black beans, corn, chili powder, cumin, garlic powder, salt and black pepper. Stir to combine with the onions and garlic.
3. Add the rice and liquids: Pour in the salsa verde and chicken broth, then stir in the uncooked rice. Make sure the rice is well-distributed and submerged in the liquid.
4. Bring to a boil, then simmer: Increase heat and bring the mixture to a boil for 2-3 minutes. Then reduce the heat to low, cover the skillet with a tight-fitting lid and let simmer for 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
5. Finish and garnish: Once the rice is tender and liquid mostly absorbed, turn off heat. Gently fluff the mixture with a fork, stir in the chopped cilantro, taste and adjust seasoning if necessary.
6. Serve with toppings: Garnish with extra cilantro, and optionally top with sliced avocado or a sprinkle of red pepper flakes for heat. Serve straight from the skillet.

You Must Know (Helpful Tips)

• Use long-grain white rice (uncooked) so it cooks properly in the liquid; other varieties may need adjusted liquid or cook time.
• Make sure your lid is tight-fitting to trap steam and ensure the rice cooks evenly.
• If your skillet seems dry before the rice is fully cooked, add a splash of additional broth (¼ cup) and continue cooking.
• If using chilled or precooked chicken, add it in the final few minutes rather than from the start to avoid over-cooking.
• For extra flavour, stir in a squeeze of fresh lime juice just before serving to brighten the dish.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat, adding a small splash of broth or water if the rice has dried out.
• Freezing: You can freeze portions (without avocado topping) for up to 2 months; thaw overnight in the fridge and reheat slowly.

Ingredient Substitutions

• Rice: If you prefer brown rice, increase the liquid and cooking time according to the rice packaging (and possibly extend simmering time).
• Beans: Swap black beans for pinto beans or kidney beans—taste and texture will vary slightly.
• Chicken: Use boneless, skinless chicken thighs cut into pieces instead of shredded rotisserie chicken; cook until internal temp hits 165 °F.
• Corn: Frozen flamed or sweet corn works, or use fresh seasonal corn for a sweeter flavour.
• Salsa verde: Choose mild or hot depending on your spice tolerance; flavour will shift accordingly.

Serving Suggestions

• Serve with warm tortillas or tortilla chips so everyone can scoop their portion.
• Add a side of fresh chopped salad or Mexican-style slaw (cabbage, lime, cilantro) to cut through the richness.
• Top with guacamole or sliced avocado, sour cream or a dollop of Greek yogurt for creaminess.
• Pair with a glass of crisp white wine or iced tea with lime to balance the heat and flavour.
• Garnish with lime wedges and additional cilantro for a fresh finish.

Pro Tips

• For extra texture, add jicama or diced bell peppers at the same time as the corn and beans.
• If you’d like a crisp bottom layer, after the rice is cooked, remove the lid and let the skillet sit over low heat for 2-3 minutes uncovered to crisp the rice edges.
• To make this into a meal-prep dish, portion into individual containers and store toppings (avocado, cilantro) separately.

Frequently Asked Questions (FAQ)

Q1: Can I use brown rice instead of white rice?
Yes — but you’ll need to increase the chicken broth (or liquid) and extend the cooking time according to the brown rice packaging. Also cover and cook longer so the rice becomes tender.

Q2: My rice came out a bit gummy — what went wrong?
It could be due to stirring during the simmering phase or using too much liquid. After adding the rice, cover and avoid stirring so the steam can cook the rice evenly.

Q3: Can I make this dish vegetarian or vegan?
Yes — swap the chicken for firm tofu cubes or cooked chickpeas, use vegetable broth instead of chicken, and omit cheese or use a plant-based cheese if desired.

Q4: How spicy is this dish?
It depends on the salsa verde you choose. For milder flavour, use a mild salsa. For more heat, choose a hot version or add chopped jalapeños or red pepper flakes.

Q5: Can I use leftover cooked rice?
You could, but the timing and liquid amounts will change since cooked rice requires less time and liquid. It’s simpler to use uncooked rice so that it absorbs the salsa verde and broth for best texture.

Q6: What are good leftover uses for this dish?
Leftovers make excellent burrito fillings, taco toppings, or bowl meals—just warm and add additional fresh toppings like avocado and cilantro.

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Closing Sentence

Here’s to a dinner that feels fresh, flavour-rich and deeply satisfying—may your Salsa Verde Chicken & Rice Skillet bring warmth, bold taste and effortless comfort to your table tonight.