One Pan Salsa Verde Chicken & Rice Skillet
A 30-minute one-pan Southwest skillet of rice simmered with salsa verde, shredded chicken, black beans, corn and Rotel, finished with melty Mexican cheese.
Servings: 6
Equipment
Ingredients
- 1 tbsp olive or avocado oil
- 1/2 white or yellow onion diced
- 4 garlic cloves minced
- 1 tsp chicken bouillon powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 15 oz can black or red beans, drained
- 1 15 oz can corn, drained
- 1 10 oz can Rotel tomatoes with green chiles
- 2 cups shredded chicken rotisserie is great
- 1 15 oz jar salsa verde
- 2 cups chicken broth
- 1 cup long grain white rice
- 1 cup Mexican cheese blend
- Optional toppings: cilantro avocado, sour cream
Instructions
- In a large, deep skillet, heat the oil over medium heat. Add the onion, garlic, chicken bouillon powder, chili powder, cumin, garlic powder and onion powder. Cook until softened and fragrant, about 2-3 minutes.
- Add the beans, corn, diced tomatoes, shredded chicken, salsa verde, chicken broth and rice. Mix to combine. Bring to a boil for 2-3 minutes, then lower the heat to low, cover, and cook undisturbed for 20 minutes. Check that the rice is cooked through (liquid mostly absorbed); if needed, cover and cook a little longer.
- Turn off the heat and add the cheese. Cover for 2 minutes to let it melt. Top as desired and enjoy!
Nutrition
Calories: 279kcal | Carbohydrates: 28g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 556mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg