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When the whole crew’s starving and you’ve got zero time, my go-to meal is this one-pan salsa verde chicken with rice. It’s crazy easy and loaded with creamy cheese and citrusy salsa verde. I’m obsessed with how the tang and melty cheese just hang out together for a bright but super cozy skillet—plus, cleanup’s a breeze and the leftovers slap the next day.
The first time I pulled this together, it was chilly out and my family couldn’t get enough. Now it’s our number one cold night comfort meal whenever we don’t want anything heavy.
Irresistible Ingredients
- Diced yellow onion: gives a little sweetness and builds that awesome savory base
- Chopped cilantro: toss some on at the end for a fresh vibe
- Chili powder, cumin, garlic powder, sea salt, black pepper: just basic spices but they bump up the flavor big time—fresh ground is best
- Shredded chicken, rotisserie: juicy and a mega time saver—go plain to keep things simple
- Black beans, drained and rinsed: creamy and makes the meal feel heartier
- Extra virgin olive oil: helps the pan stay nonstick and makes things taste rich
- Garlic, minced: trust me, fresh makes all the difference for kick
- Diced green chiles: brings just enough smoky flavor but keeps it family-friendly
- Shredded monterey jack cheese: goes all gooey and creamy—shred your own if you can
- Salsa verde: the ultimate zip—grab one that’s short on ingredients for the brightest taste
- Roasted corn: sweet and charred, use frozen or canned, both are cool
- White long grain rice: fluffs up perfectly and sucks in all the saucy goodness
- Chicken broth: brings out that classic savory flavor, low-salt is best so you can control things
- Optional toppings: toss on things like avocado or red pepper flakes if you wanna ramp up the flavor
Simple Step-By-Step
- Toss On Toppings and Serve
- Throw on cilantro and any extras you like—maybe some sliced avocado or a sprinkle of red pepper flakes for color. Dig in while it’s hot out of the pan.
- Get Cheese All Melty
- Sprinkle your monterey jack all over the top, switch off the burner, cover, and let it turn into that perfect gooeyness for a couple minutes.
- Check the Rice
- Lift the lid after fifteen minutes and check if your rice is tender. Still firm? A splash more broth and a few extra minutes gets it just right.
- Simmer It All Together
- Bump up the heat to bring everything to a soft boil for 2–3 minutes, then cover snug and drop the temp. Leave it for 15 minutes to soak up all those flavors while rice turns tender.
- Combine Everything
- Toss in rice (uncooked), beans, roasted corn, chicken, green chiles, salsa verde, and broth. Give it a good mix so nothing’s left dry.
- Bloom Those Spices
- In a bowl, mix your chili powder, salt, cumin, garlic powder, and black pepper. Sprinkle over your soft onions and garlic, then stir till everything smells amazing and looks coated.
- Sauté Onion and Garlic
- Add diced onions and minced garlic to the hot oil. Stir now and then and let them hang out on the heat around eight minutes till they’re golden and soft—it’s where all the flavor magic starts.
- Start With Hot Oil
- Pour your olive oil in a big pan, turn the heat to medium, and wait till it looks shimmery so you know it’s ready.
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Need-to-Know Details
- Even better on day two if you’re into meal prepping
- Uses just one pan, so cleanup’s minimal
- Tons of flavor, fiber, and protein from chicken, beans, and all the veggies
Salsa verde mixed with gooey monterey jack cheese is just magic. Every time I throw that cheesy finish on and everyone’s fighting for seconds, it takes me right back to crammed family dinners around our little table.
Storage Hacks
Spoon any leftovers into something airtight and chill them—keeps for three days, easy. Warm it up in a skillet with a little broth, or pop it in the microwave until hot and creamy again
Swap-Out Ideas
If black beans aren’t your fave, pinto beans work for a lighter feel. Out of monterey jack? Cheddar or mozzarella will melt just fine, though the flavor shifts a bit. Go for brown rice if you want, but plan to cook a tad longer and splash in more broth so it doesn’t dry out
How to Serve It Up
This dish is awesome solo, but piling it next to a crisp green salad or setting out sliced radishes and cukes is extra fresh. Or load it into tortillas for wild good tacos or burritos
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Background Scoop
Salsa verde’s this classic Mexican green sauce made with tomatillos and peppers for a tart kick. I love how it brightens up humble skillet dinners and brings homey comfort with a twist. It always makes folks go back for another bite.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Totally, you can swap in brown rice. Just expect to wait longer and add a bit more broth while it cooks up.
- → How spicy is this dish with salsa verde and green chiles?
It's got a medium kick, but you pick the heat by using a mild or hot salsa verde. Skip red pepper flakes if you want it chill.
- → What can I substitute for rotisserie chicken?
Shredded cooked chicken breast or thighs does the trick. Leftover grilled or baked chicken also tastes great here.
- → Is Monterey Jack cheese essential?
No worries if you don't have it. Swap with cheddar, pepper jack, or mozzarella—whatever you like or already bought.
- → What toppings pair well with this skillet meal?
Try avocado slices, chopped cilantro, fresh tomato, or a bit of lime juice to brighten things right up.
- → Can this be made vegetarian?
Just use more beans, swap in veggie broth, and you’ve got a hearty skillet packed with plants.