Description
A vibrant one-pan meal combining tender chicken, zesty salsa verde, and fluffy rice, perfect for busy weeknights.
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 toppings: avocado, red pepper flakes
Instructions
- Add olive oil to a pan to heat on medium.
- Add minced garlic and diced yellow onion to the pan.
- Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
- Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix together to combine.
- Bring to a boil for 2-3 minutes before turning the heat to a simmer and set the timer for 15 minutes. Place lid on the pan.
- Once the timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
- Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on the pan to allow cheese to melt for 2-3 minutes.
- When cheese has melted, top with cilantro, avocado, and red pepper flakes.
- Enjoy!
Notes
Great for meal prep and leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg