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Craving huge flavors and something fast? This chicken and rice skillet with salsa verde is just the ticket. You'll toss it all into a single pan, and end up with a cozy meal that's loaded with protein and savory bites. Folks keep going for more—no leftovers here.
On crazy busy days, I turn to this one-pan wonder. My crew gets excited when they spot this skillet coming, and honestly, there’s never any left for tomorrow.
Irresistible Ingredients
- Cilantro: Snip it right before serving for something really fresh. Look for bunches that are perky and green.
- Shredded Monterey Jack cheese: Tops the dish with creamy meltiness. Shred your own for extreme gooeyness.
- White long grain rice: Fluffy magic comes from using fresher rice that soaks up all the sauce.
- Shredded rotisserie chicken: The easiest way to get tender, juicy chicken into your skillet. If it's packed with seasoning, all the better.
- Chicken broth: Sets up the savory vibes—go for low sodium if you want to manage the salt levels yourself.
- Salsa verde: The main event for tang and zing. Pick a jar loaded with real tomatillos and green chiles.
- Yellow onion: Gives a little sweetness and makes everything taste even better. Go for heavy, papery ones.
- Roasted corn: Pops of sweetness and color—grab fresh or frozen, both work.
- Chili powder: Brings in gentle heat and extra flavor. The fresher the better.
- Black beans: Rinse and drain for an earthy, firm bite. No-salt-added cans are great if you see them.
- Extra-virgin olive oil: Makes things sizzle and gives richness. Buy in a small bottle to keep it super fresh.
- Black pepper: Cracked at the last minute for a spicy lift.
- Fresh garlic: Mince up solid, healthy cloves for a great kick.
- Diced green chiles: Pick fire-roasted versions if you want something extra smoky.
- Sea salt: Makes all the flavors pop. Flaky sea salt gives a nice finish.
- Cumin: Take a whiff! Fresh cumin smells toasty and gives a warm, earthy background.
- Garlic powder: Adds an extra boost of savory, especially if you grab a lump-free, fine kind.
- Optional avocado: Creamy slices on top are amazing. Pick one that feels just barely soft. Sprinkle with red pepper flakes for bonus heat.
Simple Steps to Make It
- Finish with Toppings:
- Take off the lid, throw on lots of chopped cilantro, plus avocado and red pepper flakes if that's your thing. Dish it up while hot!
- Melt Cheese:
- Turn the burner off. Scatter the Monterey Jack on top, cover again. In two or three minutes, you'll get that perfect cheesy layer.
- Check for Doneness:
- Peek under the lid. If the rice needs more time, splash in a bit more broth and cook another few minutes.
- Bubble & Simmer:
- Crank the heat to get it bubbling, then drop to low and slap on a lid. Let everything hang out for about fifteen minutes so the rice softens and soaks up all the juice.
- Add Everything Else:
- Dump in your black beans, roasted corn, chicken, green chiles, salsa verde, chicken broth, and rice. Get it all mixed up nice and make sure the rice gets covered by the liquid.
- Add Those Spices:
- Combine the black pepper, cumin, garlic powder, salt, and chili powder, then sprinkle over the onion and garlic. Let flavors bloom by cooking just a minute until it’s crazy fragrant.
- Sauté Onion & Garlic:
- Toss in the diced onion and garlic. Give it a good stir and let it cook about five to eight minutes. Wait for soft onions and golden smells.
- Warm the Oil:
- Pour olive oil into your big pan and set it to medium heat—when it shimmers, you're ready to go.
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The salsa verde brings this dish to life. Tried it with a homemade tomatillo one time and suddenly everyone appeared at the table. That smell when cilantro hits the melting cheese? Yeah, takes me right back to our family taco feasts.
How to Store Leftovers
Once you're done eating, let things cool off before you load it into containers with tight-fitting lids. The flavors just get better overnight, I swear. Warm up leftovers in the microwave or pop them in a pan with a splash of broth so they don't dry out.
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What If I’m Missing Stuff?
No rotisserie chicken around? Leftover turkey or a few quickly cooked chicken breasts work fine. Out of long grain rice? Jasmine and basmati are both awesome. And if salsa verde is a no-go, try a chunky pico de gallo in its place. The flavor changes a bit but it's still delicious.
Fun Serving Ideas
I like scooping this panful onto tortilla chips for quick nachos. Add a bunch of chopped herbs and a crunchy salad. If friends are coming, set out bowls of jalapeño slices, lime wedges, and piles of sour cream so everyone can top their own.
Where This Dish Comes From
This skillet meal takes cues from Mexican classics where rice cooks with meat and plenty of seasoning in one pan. Salsa verde (tomatillos and green chile) gives a tangy fresh zing just like dishes you find across the Southwest. Lots of families have their own twist on chicken and rice, tossing in whatever’s in the kitchen that day.
FAQs About the Recipe
- → Can rotisserie chicken be swapped for another type?
Sure! Any leftover cooked chicken does the trick. Just taste it—if your chicken's already spiced, you might want to scale back extra seasonings.
- → What's the best salsa verde for this?
Homemade or store-bought both work fine. Pick one that tastes just right to you—some like it spicier, some like it tangier!
- → Is it possible to prep this dish ahead?
Go for it. It keeps really well and flavors get even better after chilling. Makes weeknight meals even easier.
- → How can I stop the rice from being soggy?
Watch how much liquid goes in and try not to stir a bunch while it cooks. Keep a lid on and check for tenderness.
- → What toppings bring out even more taste?
Add avocado, a dash of chili flakes, cilantro, or squeeze on some lime if you want things bright and zippy.
- → Can I skip the chicken for a veggie dish?
Absolutely. Just leave out the chicken—swap in extra beans or tofu. Still packed with protein but meat-free.