Can I use brown rice instead of white rice?

You can , but it will take longer and usually needs more liquid. Brown rice often needs closer to 35–45 minutes depending on the brand and pan. If you want a guaranteed 30-ish minute dinner, stick with long grain white rice .

Can I make Salsa Verde Chicken and Rice Skillet ahead of time?

Yes! It reheats beautifully. Store it in an airtight container in the fridge, and warm it on the stovetop with a splash of broth to loosen it up.

What’s the best way to store leftovers?

Pop leftovers in the fridge for 3–4 days . For longer storage, freeze portions for up to 2–3 months . Thaw overnight in the fridge and reheat gently.

Can I swap Monterey Jack cheese?

Absolutely. Pepper Jack adds heat, cheddar adds sharpness, and a Mexican blend works great too. Use what you have—this skillet is forgiving.

Yes! Bell peppers, zucchini, or spinach are all great here. Add firmer veggies (like bell pepper) with the onion. Add spinach at the end so it wilts.

4 Easy Salsa Verde Chicken and Rice Skillet Bliss

Description

This Salsa Verde Chicken and Rice Skillet is a cozy, cheesy one-pan dinner made with tender chicken, fluffy rice, black beans, corn, and tangy salsa verde. Perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients

Scale

- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Dash of black pepper
- 1 cup long grain white rice (uncooked)
- 1½ cups chicken broth
- 1½ cups shredded rotisserie chicken
- 1 cup salsa verde
- 1 (4 oz) can diced green chiles
- 1 cup black beans, drained and rinsed
- 1 cup roasted corn
- 1½ cups shredded Monterey Jack cheese
Optional toppings:
- Fresh cilantro
- Sliced avocado
- Red pepper flakes

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic. Cook for 2–3 minutes until soft and fragrant.
Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook 30 seconds.
Add rice, chicken broth, shredded chicken, salsa verde, green chiles, black beans, and corn. Stir to combine.
Bring to a gentle boil for 2–3 minutes.
Reduce heat to low, cover, and simmer for 15 minutes.
Check rice for doneness. If needed, cook a few minutes longer.
Once rice is tender and liquid is absorbed, turn off heat.
Sprinkle cheese over the top, cover, and let melt for 2–3 minutes.
Garnish with cilantro, avocado, and red pepper flakes. Serve warm.

Notes

If rice seems dry, add ¼ cup extra broth and simmer a few more minutes.

Swap Monterey Jack for Pepper Jack for extra heat.

Leftovers reheat well with a splash of broth.

Great for meal prep and freezer-friendly.

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

Nutrition

Serving Size: 1 Serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 95 mg