Salsa Verde Chicken Rice Skillet (Print Version)
# Ingredients:
01 -
2 cups shredded rotisserie chicken
02 -
1 cup yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 tablespoon extra virgin olive oil
05 -
15.5 ounces salsa verde
06 -
1 can (4 ounces) diced green chiles
07 -
1 cup white long grain rice
08 -
2 cups chicken broth
09 -
1 cup shredded Monterey Jack cheese
10 -
1 can black beans, rinsed and drained
11 -
1/2 cup roasted corn
12 -
1 teaspoon chili powder
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon cumin
15 -
1/2 teaspoon garlic powder
16 -
Dash of black pepper
17 -
3 tablespoons cilantro
18 -
Optional toppings: avocado and red pepper flakes
# Instructions:
01 -
Add extra virgin olive oil to a pan and heat over medium.
02 -
Add minced garlic and diced yellow onion to the pan. Cook until fragrant.
03 -
Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Add to the pan to season the garlic and onion.
04 -
Pour in black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir well to combine.
05 -
Bring the mixture to a boil for 2-3 minutes, then reduce the heat to a simmer. Cover with a lid and cook for 15 minutes.
06 -
After 15 minutes, check if the rice is cooked through. Cook longer if needed.
07 -
Once the rice has absorbed the liquid and is fully cooked, turn off the heat. Top with shredded Monterey Jack cheese, cover the pan, and let the cheese melt for 2-3 minutes.
08 -
Garnish with cilantro, avocado, and red pepper flakes. Serve and enjoy.
# Notes:
01 -
Check the rice periodically to ensure it does not overcook and dry out.