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Salsa Verde Chicken Taco Rice Skillet

Salsa Verde Chicken Taco Rice Skillet

This easy and hearty Tex-Mex skillet recipe is a perfect one pan meal for busy weeknights! A simple and flavorful Mexican-style chicken and rice dish with zesty salsa verde and Old El Paso taco seasoning.
Course Main Course
Cuisine Mexican
Keyword mexican chicken and rice, mexican rice recipe, salsa verde chicken
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 274kcal
Author Jenny


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh minced garlic
  • 4 cups cooked white rice
  • 1 1/2 cups mild salsa verde prepared
  • 3 tablespoons Old El Paso Taco Seasoning
  • 2 cups cooked shredded chicken
  • 1 cup black beans drained and rinsed
  • 1 cup grape tomatoes quartered
  • 1/4 cup fresh cilantro chopped


  • Heat oil in 12 inch cast iron skillet over medium heat.
  • Sauté garlic then stir in rice. Stir in salsa, Old El Paso Taco Seasoning, chicken and black beans. Stir to combine and let cook/heat for 10 minutes, or until hot.
  • Top with quartered tomatoes and fresh chopped cilantro. Serve warm.


Calories: 274kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 511mg | Potassium: 326mg | Fiber: 4g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg