Ingredients
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 & Seasonings
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro
Optional Toppings
- Avocado
- Red pepper flakes
Instructions
- Heat the Oil: Add 1 tablespoon of extra virgin olive oil to a pan and heat over medium heat until shimmering to create a flavorful base for cooking the aromatics.
- Sauté Aromatics: Add the minced garlic and diced yellow onion to the hot pan. Cook them together stirring often until softened and fragrant, about 2-3 minutes.
- Add Spices: In a small bowl, mix the chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the spice blend over the garlic and onions in the pan and stir well to coat, cooking for about 1 minute until aromatic.
- Add Bulk Ingredients: Pour in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked white rice. Stir everything together to evenly combine all ingredients in the pan.
- Bring to Boil: Increase the heat and bring the mixture to a gentle boil. Let it boil uncovered for 2 to 3 minutes to activate the starchy rice.
- Simmer with Lid: Reduce the heat to low, cover the pan with a lid, and let it simmer undisturbed for 15 minutes to allow the rice to absorb the liquid and cook through.
- Check Rice Doneness: After 15 minutes, check if the rice is tender and all liquid has been absorbed. If needed, cover and continue simmering until rice is fully cooked, adjusting the time as necessary.
- Melting Cheese: Once the rice is fully cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly on top. Cover the pan again and let it sit for 2-3 minutes so the cheese melts beautifully.
- Add Fresh Toppings: When the cheese is melted, garnish the skillet with freshly chopped cilantro. Optionally top with sliced avocado and a sprinkle of red pepper flakes for an extra kick.
- Serve and Enjoy: Scoop portions into bowls or plates and enjoy this hearty, easy salsa verde chicken and rice skillet meal crisped with vibrant Mexican flavors.
Notes
- Make sure to rinse and drain the black beans to reduce excess sodium and prevent a mushy texture.
- Use rotisserie chicken for a time-saving shortcut, or substitute with cooked shredded chicken breast if preferred.
- If you want a spicier dish, increase the amount of diced green chiles or add extra red pepper flakes as topping.
- Covering the pan tightly during simmering is essential to ensure the rice cooks evenly and absorbs all liquid.
- This recipe can be customized by adding bell peppers or swapping Monterey Jack cheese for cheddar or queso fresco.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
