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A skillet of Salsa Verde Chicken & Rice with corn, black beans, and melted cheese, topped with sliced avocado, fresh cilantro, and red pepper flakes, served on a wooden board.

Salsa Verde Chicken & Rice Skillet

A vibrant, zesty one-pan meal loaded with seasoned chicken, long grain white rice, black beans, corn, and tangy salsa verde, all buried under a thick blanket of melted cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken breast Diced into bite-sized uniform pieces
  • 1 cup long grain white rice Uncooked and dry for toasting
  • 1.5 cups salsa verde Roasted tomatillo style preferred
  • 1 can black beans Rinsed and thoroughly drained
  • 1 cup shredded Monterey Jack cheese Melts flawlessly into gooey pockets
  • ½ cup sweet corn Canned or frozen kernels
  • 1.5 cups chicken broth Low-sodium to control salinity levels
  • ½ cup diced white onion Sautéed for a sweet baseline aroma
  • 1 whole fresh avocado Sliced into wedges for the final top garnish

Equipment

  • 1 Large heavy skillet Must include a tight-fitting lid to steam the rice properly
  • 1 Wooden spoon Perfect for stirring the rice grains without breaking them
  • 1 Measuring cups To ensure exact liquid ratios for the rice

Method
 

  1. Heat olive oil in a large skillet and sauté the chicken breast pieces until opaque and lightly browned.
  2. Remove the chicken from the pan and add the dry white rice grains, toasting them for two minutes.
  3. Stir in the diced white onions and cook until translucent to form our sweet baseline savory flavor.
  4. Pour the chicken broth and zesty salsa verde directly into the skillet over the toasted rice mixture.
  5. Return the cooked chicken to the pan along with the black beans and corn, stirring to combine.
  6. Bring the liquid to a boil, cover tightly, and simmer on low heat for fifteen minutes until fluffy.
  7. Scatter the shredded Monterey Jack cheese evenly across the hot surface and cover pan to melt completely.
  8. Top with fresh avocado wedges and red pepper flakes before serving hot straight from the skillet pan.

Notes

Toasting the dry white rice grains in seasoned chicken oil for two minutes before adding liquids prevents a gummy texture and keeps the rice beautifully fluffy.