Can I use brown rice instead?

You can, but it will need more liquid and a longer cooking time. Add about ½ to 1 cup extra broth and expect closer to 35–40 minutes total cook time.

Can I make this ahead of time?

Yes! This Salsa Verde Chicken & Rice Skillet stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days.

How do I reheat leftovers?

Reheat in the microwave or on the stovetop with a splash of chicken broth. Cover while reheating to keep the rice from drying out.

You can. Just know the rice texture may soften a bit after thawing. Freeze in individual portions for easy grab-and-go lunches.

What can I serve with it?

Honestly, it’s a full meal on its own. But a simple side salad or some tortilla chips on the side would be delicious.

Salsa Verde Chicken & Rice Skillet: 30-Minute Comfort

Name: Salsa Verde Chicken & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded rotisserie chicken; 1 cup yellow onion, diced; 3 garlic cloves, minced; 1 tbsp extra virgin olive oil; 15.5 oz salsa verde; 1 can (4 oz) diced green chiles; 1 cup white long grain rice; 2 cups chicken broth; 1 cup shredded Monterey Jack cheese; 1 can black beans, rinsed and drained; 1/2 cup roasted corn; 1 tsp chili powder; 1 tsp sea salt; 1/2 tsp cumin; 1/2 tsp garlic powder; Dash of black pepper; 3 tbsp chopped fresh cilantro; Sliced avocado; Red pepper flakes

Description

This Salsa Verde Chicken & Rice Skillet is a flavorful one-pan dinner made with shredded rotisserie chicken, white rice, black beans, roasted corn, green chiles, and melty Monterey Jack cheese. Ready in just 30 minutes, this comforting skillet meal is perfect for busy weeknights and packed with protein and bold Southwest flavor.

Ingredients

Scale

2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp extra virgin olive oil
15.5 oz salsa verde
1 can (4 oz) diced green chiles
1 cup white long grain rice
2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 can black beans, rinsed and drained
1/2 cup roasted corn
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
Dash of black pepper
3 tbsp chopped fresh cilantro

Optional toppings:

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 until softened and fragrant, about 3–4 minutes.
In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and black pepper. Add to the skillet and stir to coat the onions and garlic.
Stir in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix well.
Bring to a boil for 2–3 minutes. Reduce heat to low, cover, and simmer for 15 minutes.
Check that rice is fully cooked and liquid is absorbed. If needed, cook a few additional minutes.
Turn off heat. Sprinkle shredded Monterey Jack cheese over the top. Cover and let sit 2–3 minutes until melted.
Garnish with fresh cilantro, avocado, and red pepper flakes before serving.

Notes

Use long grain white rice for best texture.

If rice is slightly firm, add 2–3 tablespoons extra broth and cook a few more minutes.

Store leftovers in an airtight container up to 4 days.

Reheat with a splash of broth to restore moisture.

For extra spice, use hot salsa verde or add jalapeños.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop, One-Pan
Cuisine: Mexican-Inspired, Southwest

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 85 mg