Salsa Verde Chicken Taco Rice Skillet Recipe for Quick Dinners

Sharing my Salsa Verde Chicken Taco Rice Skillet today that makes the perfect weeknight dinner!

Here’s a delicious, simple dinner idea: Salsa Verde Chicken Taco Rice Skillet. It’s a quick, flavorful one-pan meal the family will love.

I’m happy to partner with Old El Paso to bring easy Mexican-inspired recipes into weeknight rotation. This skillet came together fast and was a hit, so I’m adding it to our regular menu. I hope you enjoy it as much as we do.

Prepare Salsa Verde Chicken Taco Rice Skillet

Begin by sautéing garlic, then add cooked rice and stir to combine.

Stir in prepared salsa verde for a bright, tangy base.

Add Old El Paso taco seasoning to give the dish classic taco flavor.

Fold in cooked shredded chicken so everything is evenly coated and heated through.

Stir in black beans for added protein and texture.

Finish with quartered grape tomatoes and fresh cilantro for color and freshness.

This dish is fast to assemble, ideal for busy nights and back-to-school dinners. Enjoy!

Why Should I Use a Cast Iron Skillet?

I use cast iron skillets for many reasons. They look great served straight from the pan and give a rustic presentation. A well-seasoned cast iron surface is naturally nonstick. You can sear on the stovetop then finish in the oven using one pan. Cast iron is affordable and, with proper care, will last for decades.

Tips For Salsa Verde Chicken Taco Rice Skillet

* Substitute cooked ground beef or turkey for chicken if you prefer.

* For a different twist, top each serving with a fried egg—rich and delicious.

* Use the rice mixture as a filling for burritos for a quick second meal.

* Store leftovers in an airtight container in the refrigerator for 3–4 days.