Description
A comforting one-pan meal of tender chicken, vibrant salsa verde, and fluffy rice, perfect for busy weeknights.
Ingredients
- 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
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and diced onion; sauté until fragrant (2-3 minutes).
- Mix together spices in a bowl: chili powder, sea salt, cumin, garlic powder, and black pepper.
- Combine spices with the sautéed onion and garlic.
- Add black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice; stir thoroughly.
- Bring to a boil for 2-3 minutes, then reduce heat and cover.
- Simmer for 15 minutes until rice is cooked and liquid is absorbed.
- Top with Monterey Jack cheese and let it melt before garnishing with cilantro and toppings.
Notes
For best results, avoid lifting the lid during cooking to ensure even rice texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican