Name: Salsa Verde Chicken and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 Tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 2 tablespoons olive oil; 1 medium onion, minced; 4 garlic cloves, minced, or to taste; 1 cup long grain white rice; 2 cups chicken broth or stock; 1 15.5 ounce can salsa verde; 1 4-ounce can diced green chilies; 1 cup frozen corn kernels, thawed; 1 can black beans, rinsed and drained; 2 cups chopped cooked chicken; Juice of 1/2 lime; 1 cup shredded Monterrey jack cheese; 1/2 cup chopped cilantro, or to taste,; Lime slices and avocado slices for optional garnish

Salsa Verde Chicken and Rice Skillet

This salsa verde chicken and rice skillet combines southwestern flavors with leftover cooked chicken, rice, and vegetables, a one-pot meal that's convenient, especially at cleanup time.

45 min total 15 min prep 30 min cook 8 297 cal

Instructions

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1 Combine chili powder, cumin, coriander, oregano, cayenne, salt, and black pepper in a small bowl and set aside.
2 Heat olive oil in a large, nonstick skillet over medium heat until oil shimmers. Add onion and cook until translucent, 3 to 5 minutes.
3 Season onions with dry spice mixture, stirring well. Add garlic and rice, stirring until rice is coated with seasonings and oil, and the mix is fragrant, 1 to 2 minutes.
4 Add broth, salsa verde, and green chilies, and bring to a boil. Cover, reduce heat, and simmer for 12 to 15 minutes.
5 Stir in corn, black beans, and chicken. Return the cover, and continue cooking until rice is tender, and all liquid is absorbed, about 5 minutes more. Remove from heat.
6 Stir in juice of 1/2 lime. Sprinkle with Monterrey Jack. Garnish with chopped cilantro, lime slices, and avocado slices, if desired.