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