Salsa Verde Chicken and Rice Skillet

Recipe adapted from One Balanced Life.

Ingredients:

• 1 TBSP olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 15.5 oz salsa Verde
• 1 can (4oz) diced green chiles
• 1 c. white long grain rice
• 2 c. chicken broth
• 1 14 oz. can black beans, rinsed and drained
• 1/2 c. roasted corn
• 2 c. rotisserie chicken, shredded
• 1 c. shredded Monterey jack cheese
• 3 TBSP cilantro, minced
• Optional toppings: avocado, guacamole, sour cream, tomatoes, and chips

Directions:

1. Sauté Onion and Garlic: Heat a large skillet on medium heat; then add the olive oil. Once the oil is hot, add the onion and minced garlic.
2. Seasonings: In a small bowl mix the chili powder through pepper to combine and then add them to the onion and garlic and sauté until fragrant.
3. Add Salsa through Chicken: Add the salsa Verde through the chicken and mix to combine. Bring to a boil for 2-3 minutes before, and then cover and turn the heat down to a simmer for 20 minutes. After 20 minutes, check to make sure rice is cooked through. Set timer for additional time if needed (may take up to 30 minutes).
4. Top with Cheese: 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.
5. Additional Toppings: When cheese has melted, top with cilantro and any additional toppings.

Print

Salsa Verde Chicken and Rice Skillet

Recipe by RC

Ingredients

• 1 TBSP olive oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 tsp. chili powder

• 1 tsp. salt

• 1/2 tsp. cumin

• 1/2 tsp. garlic powder

• 1/4 tsp. black pepper

• 15.5 oz salsa Verde

• 1 can (4oz) diced green chiles

• 1 c. white long grain rice

• 2 c. chicken broth

• 1 14 oz. can black beans, rinsed and drained

• 1/2 c. roasted corn

• 2 c. rotisserie chicken, shredded

• 1 c. shredded Monterey jack cheese

• 3 TBSP cilantro, minced

• Optional toppings: avocado, guacamole, sour cream, tomatoes, and chips

Directions

• Sauté Onion and Garlic: Heat a large skillet on medium heat; then add the olive oil. Once the oil is hot, add the onion and minced garlic.
• Seasonings: In a small bowl mix the chili powder through pepper to combine and then add them to the onion and garlic and sauté until fragrant.
• Add Salsa through Chicken: Add the salsa Verde through the chicken and mix to combine. Bring to a boil for 2-3 minutes before, and then cover and turn the heat down to a simmer for 20 minutes. After 20 minutes, check to make sure rice is cooked through. Set timer for additional time if needed (may take up to 30 minutes).
• Top with Cheese: 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.
• Additional Toppings: When cheese has melted, top with cilantro and any additional toppings.