Salsa Verde Chicken & Rice Skillet

Name: Salsa Verde Chicken & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 2 cup chicken (shredded, rotisserie); 1 cup yellow onion (diced); 3 clove garlic (minced); 1 tablespoon olive oil (extra virgin); 15.5 ounce salsa verde; 1 can green chiles (diced); 1 cup long grain rice (white); 2 cup chicken broth; 1 cup Monterey Jack cheese (shredded); 1 can black beans (rinsed and drained); 0.5 cup corn (roasted); 1 teaspoon chili powder; 1 teaspoon sea salt; 0.5 teaspoon cumin; 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper; 3 tablespoon cilantro; 1 avocado; 0.5 teaspoon red pepper flakes

This Salsa Verde Chicken & Rice Skillet is perfect to make for an easy weeknight dinner and made with a few simple ingredients. It's packed with protein and so delicious.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $4.75/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 cup chicken (shredded, rotisserie)
1 cup yellow onion (diced)
3 clove garlic (minced)
1 tablespoon olive oil (extra virgin)
15.5 ounce salsa verde
1 can green chiles (diced)
1 cup long grain rice (white)
2 cup chicken broth
1 cup Monterey Jack cheese (shredded)
1 can black beans (rinsed and drained)
0.5 cup corn (roasted)
1 teaspoon chili powder
1 teaspoon sea salt
0.5 teaspoon cumin
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
3 tablespoon cilantro
1 avocado
0.5 teaspoon 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 heat to a simmer and set timer for 15 minutes. Place lid on pan.
Once 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 pan to allow cheese to melt for 2-3 minutes.
When cheese has melted, top with cilantro, avocado and red pepper flakes. Enjoy!

Notes

It's best to store any leftovers in a sealed container in the fridge. When you go to reheat, just add portion to a plate and heat in the microwave. To switch it up, try these variations: - Use shredded chicken breast instead of rotisserie chicken. - Try it with your favorite salsa verde. - Top with shredded Mexican cheese or Cotija cheese.

Nutrition (per serving)

Calories: 554
Protein: 29.8 g
Carbohydrates: 58.7 g
Fat: 23.1 g
Fiber: 9.5 g
Sodium: 1293 mg
Saturated Fat: 7.5 g
Sugar: 5.4 g
Cholesterol: 59 mg