Tex-Mex Skillet Chicken and Rice

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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3/4 cup salsa verde

1/2 cup sour cream

2 tablespoons extra-virgin olive oil

1 12-ounce bag small broccoli florets (about 4 cups)

1 large red bell pepper, diced

3 scallions, sliced (white and green parts separated)

3 cloves garlic, minced

Kosher salt and freshly ground pepper

1 teaspoon ground cumin

2 cups shredded rotisserie chicken, skin removed

3 cups frozen cooked brown rice, heated as directed

1 1/4 cups shredded Mexican cheese blend


  1. Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
  2. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
  3. Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.