Description
A colorful one-pan meal featuring tender chicken, zesty salsa verde, and gooey cheese on a comforting rice bed, packed with fiber from black beans and corn.
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 (optional)
- Optional toppings: sliced avocado, red pepper flakes
Instructions
- Add olive oil to a pan and heat on medium.
- Add minced garlic and diced onion; sauté until onions are translucent.
- Mix spices in a bowl and add to the pan.
- Pour in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix to combine.
- Bring to a boil for 2-3 minutes, then reduce heat to a simmer and cover. Cook for 15 minutes.
- Check when time is up; add more time if rice isn’t done.
- Once rice is cooked, turn off heat, add cheese, and cover for 2-3 minutes to melt.
- Top with cilantro, avocado, and red pepper flakes before serving.
Notes
For creamier texture, add a dollop of sour cream before serving. Let the skillet sit covered for a few minutes after cooking to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg