Description
A vibrant and delicious one-pan meal featuring chicken, rice, and a zesty salsa verde.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the chicken: In a large skillet, heat a little oil over medium heat and add the diced chicken. Season with salt, pepper, cumin, and garlic powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the salsa verde: Add the salsa verde to the skillet and stir to coat the chicken evenly.
- Combine the ingredients: Add the rice, chicken broth, black beans, and corn to the skillet. Stir to combine and bring to a boil.
- Simmer the mixture: Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
- Rest and fluff: Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
This dish can be stored in the refrigerator for up to 3 days or frozen for about 2 months. Adjust spice levels according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 70mg