Description
A flavorful one-pan skillet meal featuring tender shredded chicken, zesty salsa verde, and perfectly cooked rice, topped with melted Monterey Jack cheese and fresh cilantro. Quick, easy, and packed with vibrant Mexican-inspired flavors, this dish is perfect for a family dinner or meal prep.
Ingredients
Units
Scale
Main 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
Spices
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- dash of black pepper
Garnishes (Optional)
- 3 tbsp cilantro
- Avocado slices
- Red pepper flakes
Instructions
- Heat the pan: Add 1 tablespoon of extra virgin olive oil to a skillet and heat it over medium heat until shimmering.
- Sauté aromatics: Add the minced garlic and diced yellow onion to the pan. Cook, stirring occasionally, until fragrant and the onion starts to soften, about 2-3 minutes.
- Add spices: In a small bowl, mix chili powder, sea salt, cumin, garlic powder, and a dash of black pepper together. Sprinkle the spice mixture over the sautéed garlic and onion, stirring well to combine and allow the spices to toast slightly, about 1 minute.
- Add remaining ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and white long grain rice. Stir well to evenly combine all ingredients.
- Simmer: Bring the mixture to a boil for 2-3 minutes, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 15 minutes, allowing the rice to absorb the liquid.
- Check rice doneness: After 15 minutes, test the rice for doneness; if needed, continue simmering covered, checking every few minutes until rice is fully cooked and liquid has been absorbed.
- Melt cheese: Once rice is cooked through, turn off the heat. Sprinkle the shredded Monterey Jack cheese on top and cover the pan again. Let sit for 2-3 minutes to allow the cheese to melt.
- Garnish and serve: Remove the lid, sprinkle fresh cilantro over the dish and add optional toppings such as avocado slices and red pepper flakes. Serve warm and enjoy!
Notes
- Use white long grain rice for best texture; substitute with brown rice but increase cooking time by 10-15 minutes.
- For a spicier dish, add extra diced green chiles or more red pepper flakes on top.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop or microwave adding a splash of broth if dry.
- Rotisserie chicken can be replaced with cooked shredded chicken breast or thighs.
- To make this recipe vegetarian, omit chicken and use vegetable broth instead.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 60 mg
