Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 15.5 oz salsa verde
- 1 can black beans, rinsed and drained
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 cup shredded monterey jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and garlic until fragrant.
- Mix in chili powder, sea salt, cumin, garlic powder, and black pepper.
- Add black beans, corn, chicken, green chiles, chicken broth, salsa verde, and rice; stir well.
- Bring to a boil for 2-3 minutes then reduce heat to simmer; cover for 15 minutes.
- Check rice doneness; if needed, cook longer until tender.
- Turn off heat and top with cheese; cover to melt.
- Garnish with cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg