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Salsa Verde Chicken & Rice Skillet

A cozy one-pan meal with chicken, rice, salsa verde, black beans, corn, melted cheese, and fresh avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 ½ pounds chicken breasts, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 ½ cups salsa verde
  • 2 cups chicken broth
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 whole avocado, diced
  • ¼ cup fresh cilantro, chopped
  • lime wedges, for serving

Equipment

  • Large skillet with lid
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a skillet and cook chicken with seasonings until golden brown, then remove.
  2. Cook onion and garlic in the same skillet until fragrant.
  3. Stir in uncooked rice and toast lightly.
  4. Pour in salsa verde and chicken broth, then return chicken to the skillet.
  5. Cover and simmer until rice is tender, about 20 minutes.
  6. Stir in beans and corn, then top with shredded cheese.
  7. Cover until cheese melts, then garnish with avocado, cilantro, and lime.

Notes

This dish freezes well and reheats beautifully. Add a splash of broth when reheating to keep rice moist.