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Paul

Green Salsa Chicken Rice Skillet: A Flavorful One-Pan Dish!

A flavorful one-pan dish featuring chicken, rice, and salsa verde, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup uncooked long-grain white rice
  • 1 3/4 cups chicken broth
  • 1 cup salsa verde
  • 1 cup corn canned or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup chopped fresh cilantro optional
  • Lime wedges for serving optional

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the uncooked rice and toast it for 1-2 minutes, stirring frequently until it becomes slightly golden.
  3. Pour in the chicken broth and salsa verde, stirring to combine. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Stir in the corn, black beans, and cooked chicken. Cook for an additional 5 minutes, or until everything is heated through.
  6. Remove from heat and sprinkle the shredded cheese on top. Cover the skillet for a few minutes to allow the cheese to melt.
  7. Garnish with chopped cilantro if desired and serve with lime wedges on the side.

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the skillet.
  • For a vegetarian option, substitute the chicken with extra beans or sautéed vegetables like bell peppers and zucchini.