Description
This vibrant Salsa Verde Chicken and Rice Skillet combines tender shredded chicken, fluffy cooked rice, and sweet corn kernels all coated in a creamy salsa verde sauce. Topped with melted Monterey Jack cheese and fresh cilantro, this quick and easy stovetop recipe is perfect for a flavorful weeknight dinner packed with comforting Mexican-inspired tastes.
Ingredients
Scale
Main Ingredients
- 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 the Skillet: Place a large skillet over medium heat and add the olive oil. Allow it to warm until shimmering but not smoking to prepare for sautéing.
- Combine Chicken, Rice, and Corn: Add the shredded cooked chicken, cooked white rice, and drained corn kernels to the skillet. Stir gently to combine all ingredients evenly without breaking up the chicken.
- Check Skillet Size: Make sure your skillet is large enough to hold and comfortably mix all the ingredients without spillage, ensuring even cooking and mixing.
- Add Sauce and Creaminess: Pour in the salsa verde and stir thoroughly to coat all ingredients well. Then add the sour cream and stir until the mixture turns creamy and smooth. Season the mixture with salt and pepper to taste.
- Melt the Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet with a lid and cook for 5 to 7 minutes over medium heat until the cheese has melted and is bubbly.
- Finish and Garnish: Remove the skillet from heat. Top the dish with freshly chopped cilantro and, if desired, an extra dollop of sour cream for added creaminess and freshness.
- Serve: Scoop the salsa verde chicken and rice mixture into bowls and enjoy hot, optionally garnishing with more cilantro or sour cream as preferred.
Notes
- For extra spice, add a pinch of crushed red pepper flakes when adding salsa verde.
- Using leftover cooked chicken is a great way to speed up preparation.
- You can substitute white rice with brown rice or cauliflower rice for a healthier or low-carb option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Fresh cilantro is optional but adds a bright, fresh flavor to balance the creamy sauce.
