Description
A delicious and satisfying one-pan meal combining tender shredded rotisserie chicken, flavorful salsa verde, and aromatic spices with rice, beans, corn, and cheese, topped with fresh cilantro and optional avocado.
Ingredients
Scale
For the Chicken and Rice:
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5oz salsa verde
- 1 can (4oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
For Seasoning and Garnish:
- 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 the Pan: Add olive oil to a pan and heat on medium.
- Saute Onion and Garlic: Add minced garlic and diced yellow onion to the pan.
- Season the Aromatics: Mix spices in a bowl and add to the pan, cook until fragrant.
- Combine Ingredients: Mix in black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice.
- Simmer: Bring to a boil, then simmer covered for 15 minutes.
- Cook Rice: Check for doneness and cook further if needed.
- Melt Cheese: Once rice is cooked, top with cheese and let melt.
- Finish and Serve: Garnish with cilantro, avocado, and red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Salsa Verde Chicken, One-Pan Meal, Skillet Recipe, Mexican-inspired Dish, Easy Dinner
