Description
A quick and flavorful one-pot meal featuring shredded chicken, rice, and zesty salsa verde.
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
- Heat olive oil in a pan over medium heat.
- Add minced garlic and diced yellow onion, sautéing until translucent.
- Mix together spices in a small bowl and add them to the onions and garlic.
- Pour in the drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix well.
- Bring to a boil for 2-3 minutes, then reduce heat to a simmer and cover with a lid. Cook for 15 minutes.
- Check the rice for doneness and adjust cooking time if needed.
- Once the rice has absorbed the liquid, turn off the heat and top with shredded cheese. Cover for 2-3 minutes until cheese is melted.
- Garnish with cilantro, avocado, and red pepper flakes before serving.
Notes
For best flavor, caramelize onions and garlic. A splash of lime juice before serving enhances freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg