Description
A vibrant, satisfying skillet dish featuring tender chicken, fluffy rice, and a zesty salsa verde, perfect for any weeknight dinner.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup white long-grain rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro, chopped
- Optional toppings: fresh avocado slices, red pepper flakes
Instructions
- Heat the olive oil in your skillet over medium heat.
- Toss in the minced garlic and diced onion, stirring for about 3-4 minutes until they are translucent.
- Combine the chili powder, sea salt, cumin, garlic powder, and dash of black pepper in a bowl, then stir this into the skillet.
- Add the black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice to the skillet, mixing thoroughly.
- Bring the mixture to a rolling boil for 2-3 minutes, then reduce heat to low and cover, letting it simmer for 15 minutes.
- Check the rice for doneness, and continue simmering if it’s still firm.
- Once the rice has absorbed all the liquid, turn off the heat and sprinkle the shredded cheese on top, covering again for 2-3 minutes to melt.
- Garnish with chopped cilantro and optional toppings before serving.
Notes
Shred your chicken ahead of time and use leftover rice for a faster meal. Customize the dish by substituting proteins or adding your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg