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 (4oz) 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 non-stick skillet over medium heat.
- Sauté diced onions and minced garlic until fragrant.
- In a small bowl, mix chili powder, sea salt, cumin, and garlic powder; add to the skillet.
- Combine shredded chicken, salsa verde, green chiles, drained black beans, roasted corn, rice, and chicken broth in the skillet.
- Bring to a boil for 2-3 minutes; then reduce heat to simmer and cover for 15 minutes.
- Check rice doneness; adjust cooking time if necessary.
- Once cooked through, remove from heat and top with shredded cheese; cover for 2-3 minutes to melt cheese.
- Serve hot with optional toppings like avocado and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg