Imagine a cozy bowl of Salsa Verde Chicken & Rice: juicy rotisserie chicken, zesty salsa verde, black beans, and sweet corn, all simmered together and nestled on tender rice, under a dreamy blanket of melted Monterey Jack cheese. This is the kind of weeknight magic that feels effortless and tastes like you fussed all day. The flavors mingle and pop with every bite, while optional toppings like creamy avocado take it completely over the top. Whether you’re feeding family, meal prepping lunches, or crave a comforting “one-pan wonder,” Salsa Verde Chicken & Rice will absolutely be a new favorite at your table.
Ingredients You’ll Need
Ingredients You’ll Need
The best part about making Salsa Verde Chicken & Rice is that every ingredient is purposeful, yet so simple. These are pantry favorites and fridge staples that come together to create layers of flavor, rich texture, and eye-catching color—no fancy prep required!
- Shredded rotisserie chicken: Rotisserie chicken is tender and flavorful, making this recipe a snap to pull together.
- Yellow onion, diced: Onions build a sweet-savory base and melt beautifully into the rice.
- Garlic cloves, minced: Fresh garlic infuses the dish with irresistible aroma and flavor depth.
- Extra virgin olive oil: Adds a silkiness and helps develop the savory notes when sautéing aromatics.
- Salsa verde: Brings a zesty, tangy punch that sets this chicken and rice apart from ordinary casseroles.
- Diced green chiles (4 oz can): They pop with mild heat and a gentle, smoky undertone.
- White long grain rice: Fluffy, absorbent rice soaks up all that flavorful broth and salsa.
- Chicken broth: Adds savory depth and ensures the rice cooks up moist and tender.
- Shredded Monterey Jack cheese: Melts luxuriously over the hot rice for that can’t-miss creamy finish.
- Black beans (rinsed and drained): Hearty beans boost protein and give the dish a hearty, Southwest vibe.
- Roasted corn: Pops of sweetness and color make every bite extra interesting.
- Chili powder: Adds earthy heat and robust flavor everywhere it touches.
- Sea salt: Simple seasoning lets all those flavors shine in harmony.
- Cumin: Earthy, smoky warmth that plays perfectly with the salsa verde.
- Garlic powder: Extra garlicky depth means every forkful is packed with flavor.
- Black pepper: A dash sharpens all the other spices and ties everything together.
- Cilantro: Chopped fresh cilantro gives bright, herbal freshness to the finish.
- Avocado (optional): Creamy and cooling, it’s the perfect topper for a hint of indulgence.
- Red pepper flakes (optional): A spicy kick for anyone who likes a little heat.
How to Make Salsa Verde Chicken & Rice
Step 1: Sauté the Aromatics
Start with your favorite large skillet set over medium heat, and drizzle in the olive oil. As soon as it shimmers, toss in the diced onions. You’ll want to stir them for about 3-4 minutes until they soften and become slightly translucent, letting their natural sweetness come through. Next, add your minced garlic, stirring for just a minute until the kitchen is filled with a mouthwatering aroma—now you know it’s time for the next phase!
Step 2: Combine the Ingredients
Here’s where the Salsa Verde Chicken & Rice begins to come together! Add the shredded rotisserie chicken straight to the skillet, along with the salsa verde, diced green chiles, white rice, chicken broth, black beans, roasted corn, chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Give everything a thorough stir so the flavors can begin to mingle, coating the chicken and rice with all that beautiful, bold flavor.
Step 3: Cook the Rice
Bring the mixture to a gentle boil, then lower the heat and cover the skillet. Let your Salsa Verde Chicken & Rice simmer away for about 20-25 minutes. Resist peeking too often—you want the rice to absorb all the wonderful moisture and flavor. When you lift the lid, you’ll find fluffy rice with most of the liquid absorbed and tender, juicy chicken in every bite.
Step 4: Add Cheese and Cilantro
Remove the skillet from the heat and immediately sprinkle on the shredded Monterey Jack cheese and a generous scatter of chopped cilantro. Watch as the cheese melts into creamy ribbons, and stir everything together for one perfectly melded dish. That last stir turns Salsa Verde Chicken & Rice into pure comfort food, ready for serving.
Step 5: Serve and Enjoy
Ladle generous scoops of Salsa Verde Chicken & Rice into bowls. Top with creamy avocado slices and a sprinkle of red pepper flakes if you love an extra punch of heat. Each bite is loaded with flavor, contrasting textures, and a rainbow of colors—grab a fork and dig in!
How to Serve Salsa Verde Chicken & Rice
Garnishes
Garnishing your Salsa Verde Chicken & Rice isn’t just about looks—it’s about adding those final bursts of flavor and freshness. A few slices of creamy avocado instantly mellow out the zesty salsa, while a sprinkle of red pepper flakes gives an extra bite for spice lovers. Don’t forget an extra handful of chopped cilantro for fragrant brightness right before serving.
Side Dishes
This dish is a complete meal all on its own, but if you want to round it out, serve with a crisp green salad dressed with lime vinaigrette or a side of tortilla chips for scooping up every last bite. Even a side of sautéed zucchini or fresh pico de gallo adds a colorful, refreshing twist to your spread.
Creative Ways to Present
Elevate your Salsa Verde Chicken & Rice by spooning it into burrito bowls, using it as a filling for tacos, or stuffing it into roasted bell peppers. Layer it in jars for eye-catching make-ahead lunches or serve buffet-style at gatherings so everyone can add extra toppings to their taste. Versatility is part of what makes this recipe so crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftovers into airtight containers. Your Salsa Verde Chicken & Rice will keep beautifully in the refrigerator for up to 4 days and makes for one of the tastiest meal-prep lunches around.
Freezing
If you’d like to freeze portions, let the dish cool completely before packing it into freezer-safe bags or containers—just leave a little room for expansion. Salsa Verde Chicken & Rice freezes well for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
For the best results, reheat Salsa Verde Chicken & Rice gently in the microwave, stirring halfway through to distribute heat evenly. If you’re warming a larger batch, pop it in a skillet over medium-low heat with a splash of chicken broth to bring back its signature creaminess.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Any cooked, shredded chicken will work perfectly here. This makes Salsa Verde Chicken & Rice a wonderful way to use up leftovers from roast chicken or even turkey.
Which salsa verde should I choose for this recipe?
You can use your favorite store-bought salsa verde or make a homemade version if you like. Look for a jar with ingredients you love—some are tangier or spicier than others, so pick one that fits your taste.
Can I substitute brown rice for white rice?
You can, but brown rice requires a longer cooking time and a bit more liquid. If you go this route, add about 1/2 cup more broth and simmer until the rice is tender—it may take up to 35-40 minutes.
Is this recipe gluten-free?
Yes, Salsa Verde Chicken & Rice is naturally gluten-free—just check the labels on your salsa verde and chicken broth to be sure there are no hidden gluten ingredients if you have allergies or sensitivities.
How can I make this dish vegetarian?
To make a vegetarian version, simply skip the chicken and add extra black beans or a can of chickpeas, and swap the chicken broth for vegetable broth. The flavors will still be hearty and satisfying!
Final Thoughts
There’s honestly nothing like a one-pan wonder that’s as vibrant and satisfying as Salsa Verde Chicken & Rice. It’s deliciously comforting, endlessly adaptable, and always a crowd-pleaser. If you’re craving something warm, quick, and packed with flavor, give this recipe a try—you’re just 40 minutes away from a new household favorite!