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All the bold punchy flavors come together in this Salsa Verde Chicken and Rice Skillet and, honestly, it's super simple to whip up. It's a huge lifesaver for days when you just want everything thrown in one spot. Big on protein, extra comforting, and even picky eaters dig in for more.
If I'm running around and don't feel like a lot of hassle, this is my go-to dinner. My kids are pumped every time it hits the stove and no one ever leaves a bite for leftovers.
Tasty Ingredients
- Cilantro: Chop it right before you serve. It’s fresh, fun, and perks things up. Go for bouncy green leaves.
- Optional avocado: Creams things up. Pick one that just gives when you press it, and toss on red pepper flakes for extra zip.
- Black pepper: Brightens and balances everything. Go for cracked if you can.
- Garlic powder: More savory in every bite. Use the fine, lump-free stuff.
- Cumin: Nutty and cozy in flavor. Give it a whiff to check it’s still fresh.
- Sea salt: Brings flavors into focus. If you have flaky salt, even better.
- Chili powder: Adds warmth and deepens the whole thing. If it’s newly opened, the taste pops more.
- Roasted corn: Sweetness and color in every bite. Frozen or fresh do the trick just fine.
- Black beans: Rinse and drain for a nice earthy bite. No sodium added is great if you find it.
- Shredded Monterey Jack cheese: Silky and mild. Buy a block and grate it for that irresistible melt.
- Chicken broth: Savory liquid magic. Low sodium keeps it from being too salty.
- White long grain rice: Fluffs up and drinks in all those flavors. Fresher bags taste better.
- Diced green chiles: Gentle heat and a peppery background. Fire roasted adds even more depth.
- Salsa verde: Tangy and bold, the star of the show. Check the jar—real tomatillos and green chile are a must.
- Extra virgin olive oil: Sautéing power and a bit of richness. Buy the smallest bottle for freshness.
- Fresh garlic: Hit with a flavor punch. Choose firm, no-bruise cloves.
- Yellow onion: Sweet and helps everything blend. The heavier, the better.
- Shredded rotisserie chicken: Easy protein plus soft texture. Spiced up chicken gives more taste.
Simple Steps
- Finish and Plate:
- Open the lid for the final time, toss on the fresh cilantro, lay down your avocado slices, and, if you're into spice, shake over red pepper flakes. Scoop it up while it's hot.
- Cheese Meltdown:
- Once the rice is soft, sprinkle your shredded cheese right on top. Lid back on for a couple minutes to let it go all melty and gooey.
- Double Check Before Serving:
- Lift that lid! See if your rice has sucked up the liquid and gotten soft. If not, splash in some broth and give it a few more minutes simmering.
- Simmer to Perfection:
- Bump up your heat so it's bubbling, let it do that for a minute or two. Then, turn it way down, cover, and forget about it for fifteen minutes. This is how your rice turns out fluffy and everything gets tasty.
- Add Main Mix-Ins:
- Toss in the salsa verde, shredded chicken, white rice, black beans, corn, green chiles, and pour in the broth. Stir till it's all mixed and the rice sinks beneath the liquid.
- Spice Wake-Up:
- Stir in cumin, chili powder, sea salt, garlic powder, and a grind or two of black pepper so they bloom—that means letting the spices gently heat for about a minute and release their scent.
- Sauté Flavor Foundations:
- Dump in your diced onions and garlic. Stir lots. Cook maybe five minutes, till onions are getting gold and soft. This step adds loads of flavor.
- Oil Heat Up:
- Pour olive oil into your biggest skillet and set it to medium. You want it shimmering—but not smoking—before moving on.
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Salsa verde takes this over the top. I swapped in some homemade tomatillo salsa one night and couldn't believe how fast folks gathered at the table. Melty cheese with cilantro on top always reminds me of family taco nights at home.
Best Ways to Store Leftovers
Let your skillet cool off, then scoop the food into containers with snug lids. The flavors actually wake up more by tomorrow. For reheating, the microwave is fast or you can hit a skillet with a little extra broth on low to make it steamy again.
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Swaps and Alternatives
No rotisserie chicken around? Shredded turkey or chicken breasts you'd cooked earlier both work fine. Jasmine or basmati rice turns out great if you've got it—even though long grain is tops. If you only have pico de gallo, swap it for salsa verde and go—just know the taste will change up a bit.
How to Serve It Up
I like to heap it high on warm tortilla chips for next-level nachos. Or go with a green salad and add some bright herbs. When folks come over, set out bowls of jalapenos, lime slices, and extra sour cream for their builds.
Background and Inspiration
This one’s inspired by Mexican-style one-pan dinners where rice, meat, and spices cook together. Salsa verde made from real tomatillos and green chiles brings out those classic Southwestern vibes. Most families riff on their own chicken and rice skillet, switching it up with whatever’s fresh or on hand.
Common Recipe Questions
- → Is it okay to swap leftover chicken for rotisserie?
Definitely! Any cooked, shredded chicken gets the job done. If it’s already got spices, taste as you go to avoid over-seasoning.
- → What kind of salsa verde should I get?
Homemade or stuff from a jar both taste great. Just grab one with the amount of spice and tang you like best.
- → Can I throw this together in advance?
For sure. It warms up nicely, and actually gets tastier as the flavors blend. So it’s awesome for prepping ahead.
- → How do I stop the rice from turning soggy?
Keep an eye on the liquid while the rice cooks, and skip too much stirring. Put a lid on and let it steam until the grains are just cooked through.
- → What toppings would jazz this up even more?
Cilantro, sliced avocado, a bit of lime juice, maybe some red pepper, or anything else you like works great on top.
- → Can I turn this into a veggie dish?
For sure. Just skip the chicken and add extra beans or even tofu if you want more protein but keep it meat-free.