Whip Up a Flavorful Salsa Verde Chicken and Rice Skillet Tonight!

In today’s fast-paced world, finding quick and easy meals that the whole family will enjoy can be a challenge. But fear not, the Salsa Verde Chicken and Rice Skillet is here to save the day! This delicious one-pot wonder combines tender shredded chicken, fragrant spices, and a zesty salsa verde sauce for a flavorful and satisfying dish that’s ready in a snap.

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Unlock the Secrets of Salsa Verde Chicken and Rice Skillet

The beauty of this Salsa Verde Chicken and Rice Skillet lies in its simplicity and versatility. With just a few basic ingredients and minimal prep time, you can create a wholesome and comforting meal that’s bursting with Mexican-inspired flavors. From the aromatic garlic and onions to the creamy Monterey Jack cheese, every bite is a delightful dance of textures and tastes.

Ingredients: Salsa Verde Chicken and Rice Skillet

• 2 cups shredded rotisserie chicken
• 1 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 15.5oz salsa verde
• 1 can (4oz) 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 cilantro
• Optional toppings: avocado, red pepper flakes

Cooking Tools and Equipment

To bring this Salsa Verde Chicken and Rice Skillet to life, you’ll need a few essential kitchen tools. A large, oven-safe skillet or cast-iron pan is ideal for sautéing the aromatics and simmering the dish. Measuring cups and spoons will ensure you get the perfect balance of flavors. And don’t forget a trusty wooden spoon or spatula to stir and scrape up any delicious bits from the bottom of the pan.

Step-by-Step Cooking Instructions

1. Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

2. Add Rice & Spices

Stir in the rice, chili powder, cumin, garlic powder, salt, and pepper. Cook for 1-2 minutes, allowing the rice to lightly toast and the spices to bloom.

3. Add Liquids & Chicken

Pour in the chicken broth, salsa verde, and diced green chiles. Add the shredded chicken and stir to combine everything.

4. Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

5. Add Beans, Corn & Cheese

Stir in the black beans, roasted corn, and shredded Monterey Jack cheese. Cover and let the cheese melt, about 2-3 minutes.

6. Finish & Serve

Sprinkle the skillet with fresh cilantro and any optional toppings like avocado or red pepper flakes. Serve the Salsa Verde Chicken and Rice Skillet warm and enjoy!

Variations and Substitutions

The beauty of this Salsa Verde Chicken and Rice Skillet is that it’s highly adaptable. If you’re looking to switch things up, try using diced chicken breast or thighs instead of rotisserie chicken. For a gluten-free option, swap the white rice for quinoa or brown rice. And if you’re craving a bit more heat, add extra diced green chiles or a sprinkle of cayenne pepper.

Serving Suggestions and Pairings

This Salsa Verde Chicken and Rice Skillet is a complete meal on its own, but you can certainly pair it with your favorite side dishes. A fresh, crisp salad or a serving of roasted vegetables would make a delightful accompaniment. For a refreshing beverage, consider a citrusy sparkling water or a tangy lime-infused seltzer.

Frequently Asked Questions

Can I use fresh salsa verde or store-bought for this recipe?

Absolutely! Both fresh and store-bought salsa verde will work wonderfully in this recipe. If using fresh salsa, you may want to adjust the amount to suit your personal taste preferences.

Is it possible to make this dish with brown rice instead of white rice?

Yes, you can definitely use brown rice instead of white rice in this Salsa Verde Chicken and Rice Skillet. The cooking time may need to be adjusted slightly, as brown rice typically takes longer to cook. Keep an eye on the liquid absorption and adjust the simmering time as needed.

Can I substitute chicken with another protein, like turkey or tofu?

Absolutely! This recipe is very versatile, and you can easily swap the chicken for another protein source. Turkey or tofu would both work well in this dish. Just be sure to adjust the cooking time as needed to ensure the new protein is cooked through.

How spicy is the dish, and can I adjust the heat level?

The level of spice in this Salsa Verde Chicken and Rice Skillet will depend on the brand and type of salsa verde you use. If you prefer a milder dish, you can reduce the amount of salsa verde or the diced green chiles. For a spicier version, feel free to add extra chiles or a pinch of cayenne pepper.

More Related Recipes You Might Enjoy

• Chicken and Rice Casserole
• One-Pan Southwest Quinoa
• Creamy Green Chili Chicken Enchiladas
• Mexican Rice and Beans Skillet

Bring the Flavors of Mexico to Your Table

The Salsa Verde Chicken and Rice Skillet is the perfect solution for those nights when you crave a delicious, home-cooked meal but don’t have a lot of time to spare. With its vibrant flavors, easy preparation, and endless customization options, this one-pot wonder is sure to become a new family favorite. So, grab your skillet and get ready to experience the taste of Mexico in your own kitchen!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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