Description
Creamy, zesty, and comforting, this one-pan Salsa Verde Chicken and Rice Skillet is packed with tender chicken, fluffy rice, sweet corn, melted cheese, and tangy salsa verde for a quick and satisfying meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups cooked white rice
- 1 cup salsa verde
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup canned corn kernels, drained
- 1 tablespoon olive oil
- Salt and pepper to taste
- Handful of fresh cilantro, chopped (optional)
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Stir in shredded chicken, cooked rice, and corn. Mix gently to combine.
- Ensure the skillet is large enough to hold all ingredients comfortably.
- Pour in the salsa verde and stir until everything is well coated. Add sour cream and mix until creamy. Season with salt and pepper.
- Sprinkle cheese over the top. Cover with a lid and cook for 5 to 7 minutes until cheese is melted and bubbly.
- Remove from heat and top with chopped cilantro and an optional dollop of sour cream.
- Serve hot in bowls with desired garnishes.
Notes
- Use freshly cooked rice for the best texture and blend.
- Warm your salsa verde before mixing to maintain heat throughout.
- Let the dish sit for a few minutes before serving to allow flavors to meld.
- Freshly shredded cheese melts better than pre-shredded versions.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg