Description
A quick and tasty one-pan meal featuring juicy shredded chicken, flavorful salsa verde, and 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)
- Optional toppings: avocado, red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and diced onion; sauté until fragrant and translucent.
- Mix together the chili powder, sea salt, cumin, garlic powder, and black pepper, then sprinkle over the sautéed aromatics, stirring well.
- Add black beans, corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Mix thoroughly.
- Increase heat to bring the mixture to a boil for 2–3 minutes.
- Lower the heat, cover, and simmer for 15 minutes.
- Check rice; if needed, cook for a few additional minutes.
- Turn off the heat, top with Monterey Jack cheese, cover, and let it melt for 2–3 minutes.
- Garnish with cilantro, avocado, and red pepper flakes if desired, then serve hot.
Notes
Allow leftovers to cool before refrigerating; they can be stored for up to 3-4 days. For longer storage, freeze portions for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg