There are some recipes that feel like a warm hug in a bowl, and this Salsa Verde Chicken & Rice Skillet is certainly one of them. It’s a simple, comforting one-pan meal that brings the whole family to the table with its bright, zesty flavors and cheesy goodness.

This recipe comes from a faded index card in my mom Eva’s recipe box. On busy weeknights, she’d turn simple ingredients into a comforting skillet meal. The whole kitchen would fill with the warm, savory scent of garlic, her simple magic trick for our family.

KEY TAKEAWAYS

One-Pan Wonder: This entire meal comes together in a single skillet, which means minimal cleanup and maximum flavor.
Quick & Easy: Perfect for a weeknight, this dish is ready in just 35 minutes from start to finish.
Customizable: Easily adjust the spice level or add your favorite toppings to make it your own.
Family-Friendly: A delicious and hearty meal that even the pickiest eaters in my family have always loved.

Ingredients List

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups shredded cooked chicken
1 cup uncooked long grain rice
1 ½ cups chicken broth
1 cup salsa verde
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded Monterey Jack cheese
1 avocado, sliced
¼ cup fresh cilantro, chopped
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste

Recommended Tools

A Good, Heavy Skillet

I find that a cast-iron or other heavy-bottomed skillet works best here, as it distributes the heat so evenly and prevents the rice from sticking.

A Sturdy Spatula

You’ll want a good spatula for stirring everything together without breaking up the rice too much; one that can scrape up every last delicious bit.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until it has softened and become translucent. Stir in the minced garlic and cook for just one more minute until you can smell its wonderful fragrance. Be careful not to let the garlic brown, as it can turn bitter.

Step 2: Combine Rice and Liquids

Next, add the uncooked rice, chicken broth, and salsa verde to the skillet. Give everything a good stir to combine all those beautiful flavors. I love this moment when the simple ingredients start promising a delicious meal.

Step 3: Simmer the Rice

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet tightly and let it cook for 18-20 minutes. Just be patient and let the skillet do its work until the rice is tender and has absorbed all that wonderful liquid.

Step 4: Stir in the Good Stuff

Gently stir in the shredded chicken, rinsed black beans, and corn. This is where the skillet really starts to look like a feast! Season with salt and pepper to your liking.

Step 5: Melt the Cheese

Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Cover it again and let it cook for another 2-3 minutes. That little bit of steam is all you need to get that perfect, gooey, melted cheese layer.

Step 6: Garnish and Serve

Remove the skillet from the heat. Top your beautiful creation with fresh avocado slices, a sprinkle of chopped cilantro, and red pepper flakes if you’d like a little extra warmth. Serve it right from the skillet for a rustic family meal.

Salsa Verde Chicken & Rice Skillet Article

Nutritional Information

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values calculated are for one serving of the recipe.

Healthier Alternatives for the Recipe

Whole Grains: For a boost in fiber, you can substitute the white rice with brown rice or quinoa. Just remember to adjust the cooking time and liquid amount according to the package directions, as they take a bit longer to cook.
Leaner Protein: While the recipe uses cooked chicken, you can easily use shredded chicken breast. You could also try substituting it with ground turkey, cooked first and drained.
Go Low-Sodium: Look for low-sodium chicken broth and salsa verde to have better control over the salt content in the dish.

Serving Suggestions

With a Dollop of Cream: A spoonful of sour cream or plain Greek yogurt on top adds a lovely, cool creaminess that balances the warmth of the dish beautifully.
With a Squeeze of Lime: I love to serve this with a few lime wedges on the side. A fresh squeeze of lime juice just before eating really brightens up all the flavors.
As a Burrito Filling: The leftovers (if you have any!) are absolutely fantastic rolled into a warm flour tortilla for a quick and satisfying lunch the next day.

Common Mistakes to Avoid

Peeking While the Rice Cooks: It’s so tempting to lift the lid to check on the rice, but this lets the steam escape, which is crucial for cooking the rice properly. Trust the process and the timer!
Forgetting to Rinse Beans: Canned beans come in a starchy liquid that can make your dish a bit cloudy and salty. Giving them a quick but thorough rinse under cold water makes a big difference.
Overcrowding the Pan: Make sure you use a skillet that is large enough to comfortably hold all the ingredients. An overcrowded pan can lead to uneven cooking and rice that steams rather than simmers perfectly.

Storing Tips for the Recipe

Once the skillet has cooled completely, transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When reheating, you can use a microwave or warm it gently in a skillet on the stovetop, adding a splash of water or chicken broth if it seems a little dry.

From My Kitchen to Yours

This skillet is more than just a quick dinner; it’s a canvas for creating your own family memories. I hope that when you make it, your kitchen fills with the same warmth and love that I remember from my mom’s. May it bring your family together around the table for a meal that is as joyful to eat as it is simple to make.

FAQs

Can I use a different kind of cheese?

Of course! Monterey Jack melts beautifully, but a sharp cheddar, a Colby-Jack blend, or even a spicy pepper jack would be absolutely delicious in this skillet. Use whatever your family loves best.

Can I make this with uncooked chicken?

Yes, you can. Simply cube 1-2 boneless, skinless chicken breasts and cook them in the skillet after the onions have softened. Once the chicken is cooked through, remove it from the pan, proceed with the recipe as written, and stir the cooked chicken back in at Step 4.

Is this recipe very spicy?

The spice level depends almost entirely on the salsa verde you choose (they can range from mild to hot) and whether you add the red pepper flakes. If you’re serving little ones or prefer less heat, be sure to use a mild salsa and omit the pepper flakes.

Salsa Verde Chicken & Rice Skillet

Author: Sarah
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

A warm, comforting one-pan meal with zesty salsa verde, tender chicken, and gooey cheese that brings the whole family to the table.

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups shredded cooked chicken
1 cup uncooked long grain rice
1 ½ cups chicken broth
1 cup salsa verde
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded Monterey Jack cheese
1 avocado, sliced
¼ cup fresh cilantro, chopped
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and cook 1 minute more.
Add uncooked rice, chicken broth, and salsa verde. Stir to combine.
Bring to a simmer, reduce heat to low, cover, and cook 18-20 minutes until rice is tender.
Stir in shredded chicken, black beans, and corn. Season with salt and pepper.
Sprinkle Monterey Jack cheese on top, cover, and cook 2-3 minutes until melted.
Remove from heat. Garnish with avocado slices, cilantro, and red pepper flakes if desired. Serve warm.

Notes

For added brightness, serve with lime wedges or a dollop of sour cream. Leftovers make a great burrito filling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pan Skillet
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg

Keywords: salsa verde chicken rice skillet, one pan meal, weeknight dinner, cheesy skillet recipe