Easy Salsa Verde Chicken and Rice Skillet
This easy skillet recipe features tender chicken and fluffy rice simmered in a vibrant salsa verde sauce, topped with melted cheese. It's a quick and flavorful one-pan meal perfect for busy weeknights.
Equipment
- Large skillet (preferably non-stick)
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Spoon or spatula
- Lid for skillet
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup long-grain rice, uncooked
- 1 cup chicken broth
- ½ cup frozen corn
- ½ cup black beans, rinsed and drained
- 1 tsp chili powder
- ½ tsp cumin
- Salt to taste
- Pepper to taste
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped cilantro
- Optional toppings: sour cream
- Optional toppings: avocado slices
- Optional toppings: lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted.
- Pour in the salsa verde and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Add the corn, black beans, chili powder, and cumin. Season with salt and pepper to taste.
- Return the chicken to the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top.
- Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey.
- Garnish with your favorite toppings, such as chopped cilantro, sour cream, avocado slices, and lime wedges.
- Serve immediately and enjoy!
Notes
Spice it up with cayenne pepper or hot sauce. Add other vegetables like bell peppers, onions, or zucchini. Substitute chicken with shredded chicken breast, ground turkey, or shrimp. Experiment with different cheeses like cheddar or pepper jack. Use brown rice or quinoa for a healthier option. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.